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Tender, buttery muffins bursting with tart cranberries, finished with a crunchy cinnamon-sugar streusel topping. The perfect treat for a cozy morning or holiday brunch, ready in under an hour.
For 12 servings
Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease it well. This initial high heat helps create tall, domed muffin tops.
In a small bowl, prepare the streusel topping. Whisk together 1/2 cup of all-purpose flour, the packed light brown sugar, and ground cinnamon. Cut in 4 tablespoons of cold, cubed butter using a pastry blender or your fingertips until the mixture forms coarse, pea-sized crumbs. Place the bowl in the refrigerator to keep the butter cold while you prepare the batter.
In a large bowl, whisk together the remaining 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, lightly beat the egg. Whisk in the milk, 1/2 cup of melted and slightly cooled butter, and the vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Do not overmix; a few lumps in the batter are perfectly fine and lead to a more tender muffin.
Gently fold in the fresh or frozen cranberries. If using frozen, do not thaw them first to prevent the batter from turning purple.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for this. Sprinkle the chilled streusel topping generously over each muffin.
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Tender, buttery muffins bursting with tart cranberries, finished with a crunchy cinnamon-sugar streusel topping. The perfect treat for a cozy morning or holiday brunch, ready in under an hour.
This american recipe takes 43 minutes to prepare and yields 12 servings. At 294.93 calories per serving with 4.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-18 minutes. The muffins are done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
For extra crunch and flavor, add 1/2 cup of chopped pecans or walnuts to the streusel topping or fold them into the muffin batter.
Incorporate 1 tablespoon of fresh orange zest into the dry ingredients for a bright, citrusy note that complements the cranberries.
This recipe works well with other berries. Try substituting the cranberries with an equal amount of fresh or frozen blueberries or chopped strawberries.
Add 1/4 teaspoon of ground nutmeg and a pinch of ground cloves to the dry ingredients for a warmer, more spiced flavor profile.
Cranberries are packed with antioxidants, particularly proanthocyanidins, which may help prevent certain infections and support overall cellular health by fighting free radical damage.
The carbohydrates from the flour and sugar provide a readily available source of energy, making these muffins a satisfying treat to start your day or overcome a midday slump.
Each muffin contains approximately 285-310 calories, depending on the exact ingredients used, such as the type of milk and the size of the muffin.
These muffins are best considered an indulgent treat due to the sugar, butter, and refined flour. However, the cranberries provide beneficial antioxidants and fiber. They can be enjoyed as part of a balanced diet.
Yes, absolutely! Do not thaw the frozen cranberries before adding them to the batter. This helps prevent them from bleeding their color and making the batter soggy.
Store the muffins in an airtight container at room temperature for up to 3 days. The streusel topping may soften slightly over time. Avoid refrigerating them, as it can dry them out.
This usually happens if the butter used in the streusel was too soft or melted. It's crucial to use cold, cubed butter and to keep the streusel mixture chilled in the refrigerator until you're ready to use it.
It's not recommended to make the batter ahead of time, as the baking powder and baking soda will start to react as soon as they are mixed with the wet ingredients, losing their leavening power. For best results, mix the batter just before baking.