Orange Muffins with a Cinnamon Streusel Topping
Orange muffins have a cinnamon swirl inside and a streusel topping making them great for the home or to share.
Ingredients
Serves: 12
- 2 cups (250g) plain flour
- 3/4 cup (185g) white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup (85ml) vegetable oil
- 1/2 cup (125ml) orange juice
- 1/2 cup (125g) buttermilk
- 1 teaspoon vanilla essence
- 2 eggs
- Centre
- 3 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- Streusel Topping
- 1/4 cup (30g) plain flour
- 1/4 cup (60g) white sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons softened butter
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 180 degrees C. Grease a 12 cup muffin tray or line with muffin cases.
- In a medium bowl stir together flour, sugar, baking powder and salt.
- In a separate bowl whisk together the vegetable oil, orange juice, buttermilk, vanilla and eggs.
- Pour the wet ingredients into the dry and mix until just blended. Some lumps are okay.
- Fill the prepared muffin cases halfway with the batter.
- Centre: Combine the brown sugar and cinnamon then sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup.
- Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full.
- Streusel Topping: In a small bowl mix together the flour, sugar, cinnamon and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
- Bake for 20 to 22 minutes in the preheated oven until a toothpick inserted into the crown of a muffin comes out clean. Cool in the tray over a wire rack.
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Reviews and Ratings
Global Ratings:
(202)
Reviews in English (172)
Brilliant recipe, even my fussy daughter ate them. Had no buttermilk so used skimmed instead, no other changes needed. Making more in the morning - 16 Aug 2013
Great little muffin! Fluffy and moist (did some reviewers overmix the batter?), cinnamony, with a light citrus flavor, and just the right amount of sweetness. I used buttermilk powder rather than fresh buttermilk, which I have always found is a very acceptable substitute. I also used a combination of orange and lemon juice and added an extra 2T. of sugar to compensate for the tartness of the lemon. Thinking it couldn't hurt, I added the zest from half of a small lemon. My only criticism, and I believe noteworthy, is that if using 1/2 tsp. of the cinnamon mixture in the filling as directed, you'll end up with twice as much as you need! My suggestion would be to make half as much rather than add more of the filling to the muffins, but that may be just a personal preference. These must be good because hubs, who doesn't care for citrusy stuff and doesn't like muffins much either, asked me to hold a few aside for him before I gave the rest away! - 26 Feb 2009 (Review from Allrecipes USA and Canada)
Great muffin - but definitely lacking in orange flavor which is disappointing because the combination of spices goes so beautifully with orange.... However, on a bright note these muffins are so moist and full of flavor on their own that next time I would add some orange zest to heighten the orange flavor. I made this into 6 Texas sized muffins and used turbinado sugar vs. white in the topping to give it an extra crunch. They baked up very nice and the extra cinnamon/brown sugar inside was a nice touch! - 23 Oct 2010 (Review from Allrecipes USA and Canada)