I hope you all had a Happy Thanksgiving yesterday! In my mind the turkey is amazing, and let’s not even get started on the cranberry sauce but the “reason for the season” really is giving thanks. Thanks for family, friends, blessings and a wonderful boyfriend who can cook amazing food and a wonderful girlfriend (cough me) who can make delicious Streusel Filled Orange Cranberry Swirl Muffins with an Orange Glaze.
Sorry, I couldn’t get too mushy on you.
But what would thanksgiving be like without leftovers? And if you’re like me and you have an insane abundance of cranberry sauce leftover (prepare yourselves for the overflow of cranberry recipes to come) then these muffins are ideal.
These muffins are heavenly, and cliche statements aside they truly are delectable. And what’s better than streusel on top? Streusel on the inside, particularly in the centre of the muffin like a surprise cherry on top (centre?) to your muffin prize. If you look closely at the above picture, you can see the streusel peeking out at the sides. With a streusel centre surrounded by swirled cranberries and a tangy hint of orange zest in the glaze, they have a slightly crunchy outside and a soft and fruity inside, leaving you with a multitude of textures that ultimately result in creaminess.
The pecans add a neutral homey crunch and flavour that help to tie in the entire muffin. I would 1000% recommend these muffins. I do have to say though that a day later they are even better and even more softer…but clearly they were just as enjoyed on day one since I made 24 and 10 were left by the end of the night.
If you try these muffins please let me know, and how are you using up your Thanksgiving leftovers? Now, back to my attempt to find something to do with all of this cranberry sauce…
Streusel Filled Orange Cranberry Swirl Muffins with Orange Glaze
Mix the flour, baking powder, baking soda and salt together.
Mix together the egg and sugar on a low speed until well combined, about 2 minutes. Add the coconut oil, and then the buttermilk and vanilla.
Add the wet ingredients to the dry ingredients. Be careful not to over mix.
Add the orange juice and the pecans if using.
Add the cranberries and cranberries sauce and using a wooden spoon or a spatula, fold it in. Your batter should be slightly swirled.
Pour into a muffin pan; a universal ice cream spoon makes one muffins.
Mix together the ingredients for the streusel with your hand or a fork (or if you're fancy a dough/pastry blender) ensuring that it doesn't get too mushy but that the butter is mixed in. You want it to look like thick grains of sand basically.
Add a bit to each muffin; they should naturally sink or you can slightly press them in.
Bake for 20-22 minutes.
Allow to cool in pan for 5 minutes then remove to wire racks to cool completely.
Mix together the ingredients for the glaze except the zest. Add 1 1/2 tablespoons of orange set to the glaze and stir. After muffins have cooled completely, pour glaze over and add the remaining 1/2 tablespoon of zest to the top of the muffins.
You'll see me use brown sugar in many of my recipes but it is much cheaper in Jamaica, making it easier for everyone who is making my recipes and sometimes it's actually difficult to find granulated sugar.
*I split the dried cranberries and the cranberry sauce half and half, but if you're going to be doing all cranberry sauce I would recommend not adding the "splash" (or mountain) of orange juice so as to counteract the wetness.