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.
Servings: 12 servings
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
Coat cranberries in flour: Lightly toss cranberries with flour before folding into the batter. This keeps them suspended so they don’t sink to the bottom.
Use frozen cranberries straight: Frozen cranberries work just as well as fresh. Do not thaw frozen berries before adding to the batter.
Choose full-fat sour cream: It gives the batter richness and keeps the muffins moist with a tender crumb.
Start hot for tall tops: Bake at 425°F for the first 5 minutes to create a quick rise and bakery-style domes. Then reduce the oven temperature to 350°F to finish baking.
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
