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Close up photo of half of a cranberry muffin with walnut streusel topping

Cranberry Muffins with Walnut Streusel

Tender, moist Cranberry Muffins with Walnut Streusel! Made with fresh cranberries these muffins are sweet and tart with a crunchy sweet topping. This is the perfect muffin for a cool fall breakfast.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 554kcal
Author: Pat Nyswonger

Ingredients

Dry Ingredients:

  • 2-1/4 cups all-purpose flour 270 grams
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup granulated sugar 100 grams
  • 6 tablespoons butter melted
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1-1/4 cups sour cream full-fat
  • 2 teaspoons vanilla extract
  • 1-1/2 cups fresh cranberries

Walnut Streusel Ingredients

  • 1/4 cup chopped walnuts
  • 1/2 cup all-purpose flour 90 grams
  • 1/3 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

  • Tip: Tossing the cranberries with a bit of flour before adding to the batter will keep the cranberries suspended and not sink to the bottom while baking.
  • Frozen cranberries can be used instead of fresh cranberrides. Do not thaw.
  • We recommend using full-fat sour cream 
  • Start cooking the muffins at 425°F for only 5 minutes.  The high burst of heat at the beginning helps the baking powder/soda react quickly and will make a tall bakery-style muffin.  Be sure to turn the oven down to 350°F after the initial 5 minutes.  

Nutrition

Serving: 1Muffin | Calories: 554kcal | Carbohydrates: 60g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 403mg | Fiber: 2g | Sugar: 21g