Preheat the oven to 425 degrees F (220 degrees C).
Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don’t stick to it. You can also use muffin liners instead.
In a medium mixing bowl, make the streusel by whisking together
All-Purpose Flour (1/2 cup)
Ground Fennel (1/2 tsp)
Granulated Sugar (3 Tbsp)
Brown Sugar (2 Tbsp)
. Pour in
Unsalted Butter (1/4 cup)
and 1 Tbsp of juice from
and mix until you have a crumbly mixture. Set aside.
In a large mixing bowl, add
All-Purpose Flour (2 1/2 cups)
Baking Powder (1 Tbsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
. Whisk well and set aside.
In a separate mixing bowl, whisk together
Granulated Sugar (3/4 cup)
for 1 minute or until light and creamy.
Add in the
Whole Milk (1/3 cup)
and 1 cup of juice from
and whisk for 30 seconds.
Vanilla Extract (1 Tbsp)
and whisk until well combined. Slowly pour in the
Unsalted Butter (2/3 cup)
Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center.
Once half the flour has been incorporated, add in your mix-ins. Fold until there are no streaks of dry flour anywhere in the batter.
Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops with a spoon and sprinkle on the orange fennel streusel.
Bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 10 minutes before removing from the pan and cooling completely on a rack.