Preparation

1. Preheat oven to 375F and line muffin tin with liners, set aside.

2. To make the crumble topping – In a mixing bowl, combine orange juice, all purpose flour, sugar, ground cinnamon, melted butter, and orange zest. Stir until mixture becomes crumbly. Set aside.

3. To make the muffin batter – Combine all purpose flour, sugar, salt, and baking power. Mix well.

4. Next add the frozen cranberries and orange zest into mixture.

5. In a separate bowl combine, egg, melted butter, orange juice, milk, sour cream, and vanilla extract and mix well.

6. Pour egg mixture into the flour mixture bowl and stir making sure not to over mix.

7. Pour batter into lined muffin cups.

8. Sprinkle Orange Crumble Topping to the tops of the muffins.

9. Place an extra cranberry on each muffin.

10. Bake for 18 minutes on 375F or until a tooth pick comes out clean.

Serving

Allow muffins to cool before removing them from muffin tins. Store in an air tight container to keep fresh.