Cranberry-walnut muffins with streusel topping

“These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch,” says recipe creator Mollie Lee of these cranberry-walnut muffins with streusel topping.

“Flavorful enough to serve for company, but simple enough to make any day, they are sure to become a household favorite.”

Cranberry-walnut muffins with streusel topping

Cranberry-walnut muffins with streusel topping
Ingredients

2-3/4 cups all-purpose flour, divided
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, chilled
2 1/2 cups California walnuts, divided, chopped
1 cup sugar
1/2 cup canola oil
1 egg
2 teaspoons vanilla
1 cup buttermilk, low-fat
1 teaspoon baking powder (low sodium)
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups cranberries, coarsely chopped, fresh

Directions

Preheat oven to 400 F. In a small mixing bowl combine 1/4 cup of the flour with the brown sugar and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup of the chopped walnuts. Set aside.

In a large mixing bowl, beat sugar and oil with a whisk. Whisk in egg, vanilla, and buttermilk, stirring until well blended. Sift together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt. Stir into buttermilk mixture using a wooden spoon and stirring just until moistened. Gently stir in cranberries and the remaining 2 cups chopped walnuts.

Lightly coat muffin cups with cooking spray or line with paper baking cups and fill about 3/4 full with muffin batter. Sprinkle streusel topping evenly over the top of muffins.

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Bake about 20 minutes, or until the muffins have risen and the tops spring back when pressed lightly. Cool for a moment in the pans, then remove and serve warm or at room temperature.





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