Cranberry Streusel Muffins

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Nutritional Information

Amount per serving
  • Calories: 454
  • Fat: 23g
  • Saturated fat: 6g
  • Protein: 6g
  • Carbohydrate: 56g
  • Fiber: 2g
  • Cholesterol: 53mg
  • Sodium: 452mg


  • 1 1/4 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 cup chopped walnuts
  • 8 tablespoons melted unsalted butter
  • 2 cups all-purpose flour,
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt.
  • 8 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh cranberries


  1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. Make topping: Mix 1 1/4 cups all-purpose flour, 1/3 cup packed light brown sugar, 2 Tbsp. sugar, 1/2 tsp. cinnamon and 1 cup chopped walnuts. Add 8 Tbsp. melted unsalted butter; stir until moistened and clumpy. Set aside.
  2. Make muffins: Mix 2 cups all-purpose flour, 2 tsp. baking powder and 1/2 tsp. salt. With an electric mixer on medium-high speed, cream 8 Tbsp. unsalted butter and 1 1/4 cups sugar until fluffy. Add 2 large eggs, one at a time, beating well after each. Lower mixer speed; add half of dry ingredients, then 1/2 cup milk and 1 tsp. vanilla extract. Stir in remaining dry ingredients. Fold in 1 cup chopped fresh cranberries.
  3. Divide batter among muffin cups. Sprinkle topping over muffins, pressing lightly. Bake for 35 minutes, or until golden. Let cool in pan on a wire rack for 10 minutes, then remove from pan to rack
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