Description
Cranberry Streusel Muffins are a delightful treat that perfectly balances tartness and sweetness. These moist muffins are bursting with fresh cranberries and topped with a rich, buttery streusel, making them an ideal choice for breakfast, brunch, or as an afternoon snack. The combination of flavors and textures creates a satisfying experience in every bite. Whether enjoyed warm from the oven or at room temperature, these muffins are sure to impress family and friends alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 1/2 cups fresh cranberries
- 1/2 cup all-purpose flour (for streusel topping)
- 1/4 cup granulated sugar (for streusel topping)
- 1/4 cup packed light brown sugar (for streusel topping)
- 1/4 cup unsalted butter, cold and cubed (for streusel topping)
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin pan with paper liners.
- For the streusel topping, mix together flour, granulated sugar, brown sugar, and cold cubed butter until crumbly. Set aside.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, combine milk, egg, and melted butter; whisk until blended.
- Pour the wet mixture into the dry ingredients; stir until just combined (lumps are okay).
- Gently fold in fresh cranberries.
- Distribute batter evenly into muffin liners (fill about 2/3 full).
- Top each muffin with streusel mixture generously.
- Bake for 20-25 minutes or until a skewer comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg