Include in Print View:

Cranberry Walnut Streusel Muffins

Cranberry Walnut Streusel Muffins recipe image
These Cranberry Walnut Streusel Muffins are the perfect balance of sweet and tart, featuring juicy fresh cranberries and earthy walnuts in every bite. The tender crumb is elevated by a crunchy, buttery brown sugar streusel topping that adds texture and warmth. Infused with a hint of nutmeg and orange zest, these muffins make for an inviting breakfast or an elegant afternoon tea treat. They are moist, flavorful, and incredibly easy to whip up with pantry staples. Perfect for holiday mornings or weekend brunches, these muffins bring a cozy, homemade feel to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 383
Dietary: Vegetarian
Description
These Cranberry Walnut Streusel Muffins are the perfect balance of sweet and tart, featuring juicy fresh cranberries and earthy walnuts in every bite. The tender crumb is elevated by a crunchy, buttery brown sugar streusel topping that adds texture and warmth. Infused with a hint of nutmeg and orange zest, these muffins make for an inviting breakfast or an elegant afternoon tea treat. They are moist, flavorful, and incredibly easy to whip up with pantry staples. Perfect for holiday mornings or weekend brunches, these muffins bring a cozy, homemade feel to any table.
Ingredients
  • Fresh cranberries
  • All-purpose flour
  • Sugar
  • All-purpose flour
  • Baking powder
  • Salt
  • Sugar
  • Nutmeg
  • Grated orange rind
  • Egg, lightly beaten
  • Milk
  • Vegetable oil
  • Chopped walnuts
  • Firmly packed brown sugar
  • All-purpose flour
  • Butter or margarine
  • Chopped walnuts
Directions
  1. 1
    Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan or line with paper liners.
  2. 2
    In a small bowl, toss the fresh cranberries with the flour and sugar to coat; set aside.
  3. 3
    In a large bowl, whisk together the remaining flour, baking powder, salt, sugar, nutmeg, and grated orange rind.
  4. 4
    Make a well in the center of the dry ingredients. In a separate medium bowl, whisk together the beaten egg, milk, and vegetable oil.
  5. 5
    Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spoon or spatula just until the flour is moistened; do not overmix.
  6. 6
    Gently fold the coated cranberries and chopped walnuts into the batter until evenly distributed.
  7. 7
    Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. 8
    To make the streusel topping: In a small bowl, combine the brown sugar and flour. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the remaining chopped walnuts.
  9. 9
    Sprinkle the streusel topping generously over each muffin.
  10. 10
    Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. 11
    Let muffins cool in the pan on a wire rack for 5 minutes, then remove to the rack to cool completely.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 383kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 2.2g12%
Cholesterol 13.5mg5%
Sodium 860mg36%
Total Carbohydrate 56.2g19%
Dietary Fiber 2.4g10%
Sugars 29g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, walnut, muffins, streusel, breakfast, brunch, baking, fruit, nuts, homemade, orange zest, nutmeg, quick bread, snack, holiday, christmas, thanksgiving, vegetarian, easy, comfort food
Read it online: https://www.chefs-mate.com/recipe/cranberry-walnut-streusel-muffins/