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My cranberry muffins have tart berries, a tender crumb, and a sweet, buttery streusel topping. This recipe uses a sour cream batter for richness, fresh cranberries for bright pops of flavor, and a walnut streusel that bakes into golden, crunchy crumbles.
Here’s Why This Fresh Cranberry Muffin Recipe Works
Moist, plush crumb: Full-fat sour cream adds richness and keeps the muffins soft without turning soggy or dense.
Even berry distribution: Tossing cranberries in flour keeps them from sinking, so you get juicy bursts in every bite.
Crispy streusel topping: Walnuts and brown sugar bake into crunchy nuggets that add texture and nutty sweetness.
Bakery-style tops: Starting at 425°F gives the muffins tall, domed tops, then lowering to 350°F bakes the centers through evenly.
If you enjoy baking with cranberries, you’ll also love my my Cranberry Walnut Bread or my Cranberry Curd Tart.
Recipe Tips
Toss berries in flour: Lightly coat cranberries before folding them in. This keeps them from sinking to the bottom of the muffins.
For frozen berries: If you want to use frozen cranberries, don’t thaw them. Frozen cranberries stay intact, while thawed ones bleed into the batter and turn it pink.
Fill the muffin tin fully: Generous scoops give tall, bakery-style muffin tops.
Mix gently: Stir just until the batter comes together. Overmixing develops gluten and leads to a tough crumb.
Cool in the pan: Let muffins rest until fully cooled so the streusel sets and they release cleanly.
If you prefer a more wholesome option, try my Buttermilk Bran Muffins with molasses and wheat bran.
Bakery Style Muffins with Fresh Cranberries
Cranberry muffins are tall, tender, and just sweet enough to balance the tang of fresh cranberries. Enjoy them warm for breakfast or pack them as a snack to brighten your day. If you’re looking for another cozy, fruit-forward bake, try my Ginger Apple Muffins.
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Cranberry Muffins with Walnut Streusel
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Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour, 270 grams
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar, 100 grams
- 6 tablespoons butter, melted
- ¼ cup vegetable oil
- 2 large eggs
- 1 ¼ cups sour cream, full-fat
- 2 teaspoons vanilla extract
- 1 ½ cups fresh cranberries
Walnut Streusel Ingredients
- ¼ cup chopped walnuts
- ½ cup all-purpose flour, 90 grams
- ⅓ cup brown sugar
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 425°F (you will reduce the temperature to 350°F after the muffins bake for 5 minutes)
- Coat a 12-cavity standard-size muffin tin, or use paper baking cups.
- In a medium size bowl, whisk the dry ingredients together and set aside.
- In another bowl, beat the sugar, butter, oil and eggs together to combine. Add the sour cream and vanilla and beat until well blended.
- Pour the wet ingredients into the bowl of dry ingredients. Measure the cranberries into a small bowl and toss with 1 tablespoon of flour; then, using a rubber/silicon spatula gently fold in the cranberries until the batter is combined. Do not over mix the batter.
Make the Streusel Topping:
- Blend the walnuts, flour, sugar and butter together and stir until you have small pea-sized clumps.
- Fill the muffin tins completely full then sprinkle the tops with the streusel topping.
- Transfer to the oven and bake for 5 minutes at 425°F; then reduce the temperature to 350°F and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing them from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These muffins look so beautiful and anything with streusel is absolutely irresistible.
Thanks Angie 😉
Thank you, Angie!