Imagine biting into a warm, golden muffin that perfectly balances tart cranberries with a sweet, crumbly streusel topping – a recipe that transforms ordinary baking into an extraordinary memory-making experience. These Tender Cranberry Streusel Muffins are more than just a breakfast treat; they're a delicious journey that will transport you to cozy mornings filled with love, warmth, and irresistible flavors that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter, milk, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; some small lumps are okay.
- Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter.
- For the streusel topping, combine brown sugar, rolled oats, and cinnamon in a small bowl. Mix in a few tablespoons of melted butter to create a crumbly texture.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin, pressing lightly so it adheres to the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, enjoying the burst of cranberry flavor and the sweet, crumbly streusel topping.
Tips
- Use room temperature ingredients: Ensure eggs and milk are at room temperature for better ingredient incorporation and a smoother batter.
- Don't overmix: Gently fold ingredients until just combined to keep muffins light and tender. Overmixing can lead to tough, dense muffins.
- Frozen vs. Fresh Cranberries: Both work great! If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding.
- Streusel Texture Matters: When making the streusel, add melted butter gradually to achieve a perfect crumbly consistency that will crisp up beautifully while baking.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs when inserted into the center of a muffin.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 2-3 days, or freeze for up to a month for later enjoyment.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
