Cranberry Streusel Muffins
These cranberry streusel muffins are the perfect balance of tart and sweet, featuring juicy cranberries nestled in a tender, buttery crumb. A golden, cinnamon-spiced streusel topping adds a delightful crunch, making these muffins as visually stunning as they are delicious. With just 15 minutes of prep time, these easy-to-make treats are ideal for holiday breakfasts, brunches, or an anytime snack. Whether you use fresh or frozen cranberries, their vibrant flavor pairs beautifully with the warm, caramel-like notes of brown sugar in the streusel. Serve them warm from the oven for an irresistible bakery-style experience that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 1 large Egg
- 1.5 cups Fresh or frozen cranberries (chopped if large)
- 0.25 cups Light or dark brown sugar
- 0.5 cups All-purpose flour (for streusel)
- 3 tablespoons Unsalted butter, cold and cubed
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In a medium bowl, whisk together 0.5 cups of melted butter, 0.75 cups of milk, 1 teaspoon of vanilla extract, and 1 large egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Fold in 1.5 cups of cranberries gently with a spatula.
For the streusel, combine 0.25 cups of brown sugar, 0.5 cups of all-purpose flour, 3 tablespoons of cold, cubed butter, and 0.5 teaspoons of cinnamon in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Divide the muffin batter evenly among the prepared muffin cups, filling them about 3/4 full.
Sprinkle the streusel topping generously over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Cranberry Streusel Muffins warm or at room temperature!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 482.7 g | 176% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 222.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 403 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
