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Cranberry Walnut Streusel Muffins

1 cup fresh cranberries
1 tablespoon all-purpose flour
1 tablespoon sugar
1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon grated orange rind
1 large egg -- lightly beaten
2/3 cup milk
1/3 cup vegetable oil
1/2 cup chopped walnuts

Streusel Topping:
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter or margarine
1/4 cup chopped walnuts


Combine first 3 ingredients in a small bowl; set aside.


Combine 1 3/4 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened. Fold cranberry mixture and walnuts into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with Streusel Topping. Bake at 400 degrees for 18 to 20 minutes or until golden. Cool in pans on a wire rack 5 minutes; remove from pans.


Streusel Topping: Combine sugar and flour in a small bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in walnuts. Makes 1 cup.





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