How to Make Cranberry Pecan Muffins with Sweet Orange Butter

Instructions

For the Muffins

1. Preheat the oven to 375 degrees.
3. Prepare at least 15 muffins cups – either spray with cooking spray or line with a paper muffin liner.
5. Make Streusel Topping. Set aside. See below for directions.
7. In a medium mixing bowl, add the flour, sugar, baking powder and salt. Stir to mix ingredients thoroughly. Set aside.
9. In a 2-cup measuring cup, measure 1 ¼ cups milk. Add the melted butter, it should come up to the 1 ¾ cup line. Add the egg to the cup. Measure your vanilla and pour into the measuring cup.
11. Stir your wet ingredients until they are well mixed. Make sure your egg is blended into the milk. Pour the wet ingredients into the bowl on top of the dry ingredients.
13. Stir gently, mixing from the sides and bottom of the bowl, until wet and dry ingredients are just incorporated. There can be some lumps in to batter. Add cranberries and pecans. Gently fold 3 or 4 times to barely combine.
15. Spoon about 1/3 cup of batter into each prepared muffin paper or cup; they should be about 2/3 full. Sprinkle streusel over the tops of muffins.
17. Bake for about 20 to 25 minutes, until lightly browned and a toothpick comes out clean when stuck in the center of a muffin.

For the Streusel

2. Place all ingredients in a small bowl and mash together until it resembles bread crumbs.

For the Orange Butter

1. Whip butter until light and fluffy.
2. Beat in Powdered sugar, Orange juice concentrate, and Orange zest.
3. When mixture is well blended, spoon into a small serving bowl.