October 25, 2013

Cranberry Streusel Muffins

My son loves cranberries.  He's always asking me to make cranberry bread, but sometimes I just can't find cranberries at the store.  However, this time of year they are everywhere.  So when I was shopping the other day and I saw the bag of cranberries on the shelf I knew I needed to make something for my boy.  Since soccer season just ended and he's home after school again, I decided to make cranberry muffins for him to snack on.  Cranberries can be a bit tart so I decided a streusel topping would be the perfect finishing touch.

These came out beautifully.  Light and moist muffin with just the right amount of sweet and tartness to them.  In fact, they remind me of a muffin I once had from a bakery a long time ago.  They are delicious...especially warm with a little butter!  You can make 18 muffins, or you can do what I do sometimes - make 12 muffins and divide the rest of the better into two miniature loaf pans.  I like to make mini breads this time of year and freeze them for hunting season so my husband and son can take an easy snack or breakfast with them into the woods.  It's gonna be riffle season soon up here - yay! 

Cranberry Streusel Muffins (makes 18)

3 cups flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter
1 cup milk
2 eggs
1 tsp vanilla
1 1/2 cups cranberries, chopped 

4 tbsp butter
4 tbsp sugar
5 tbsp flour

Topping:  Pulse 4 tbsp butter, 4 tbsp sugar and 5 tbsp flour in a food processor until little crumbs form. If you don't have a food processor you can just cut the butter into the sugar & flour. 

Preheat oven to 400 and spray your muffin tins with cooking spray.  In a small bowl, toss the cranberries with 1/4 cup of sugar and set aside.

Add the flour, remaining sugar, baking powder and salt to a large bowl and stir to combine.  Cut in the 1/2 cup of butter until it resembles coarse crumbs.  In a separate bowl, whisk together the milk, eggs and vanilla then gently stir it into the flour mixture until just combined.  Fold in the cranberries, and fill your muffin tins 2/3 thirds full.  Sprinkle the topping on each muffin, then bake for 20 minutes or until toothpick inserted in the middle comes out clean.


  1. Just found your blog and everything looks perfect! I would love to start the morning with these muffins.

  2. Why thank you Ashley! They are super yummy & great for overnight guests or brunch. Thanks for stopping by & commenting ☺

  3. sounds like a great breakfast treat!

  4. We buy extra bags of cranberries at this time of year and stick the bags right in the freezer so that we are able to use them all year. I want to try making your chutney this year.

  5. That's what I need to do! Thanks for commenting & hope you like the chutney ☺

  6. Nice post and very informative! Thank you for sharing.