Description
These Bakery-Style Cranberry Streusel Muffins are a happy accident turned signature recipe, featuring tart, jammy cranberries and a crunchy, buttery streusel topping. They deliver tall, domed tops and a tender crumb, perfect for breakfast or brunch.
Ingredients
- All-purpose flour, 2 cups (240g)
- Granulated sugar, ¾ cup (150g)
- Baking powder, 2 teaspoons
- Baking soda, ½ teaspoon
- Salt, ½ teaspoon
- Ground cinnamon, 1 teaspoon
- Unsalted butter, ½ cup (113g), melted and slightly cooled
- Large eggs, 2, at room temperature
- Buttermilk, ¾ cup (180ml), at room temperature
- Vanilla extract, 1 teaspoon
- Fresh or frozen cranberries, 1½ cups (170g)
- All-purpose flour (for streusel), ½ cup (60g)
- Brown sugar (for streusel), ¼ cup (50g), packed
- Granulated sugar (for streusel), 2 tablespoons (25g)
- Ground cinnamon (for streusel), ½ teaspoon
- Salt (for streusel), a pinch
- Unsalted butter (for streusel), ¼ cup (57g), cold and cut into small cubes
Instructions
- Preheat your oven to 425°F (220°C). Place the oven rack in the upper third of the oven. Line a 12-cup muffin tin with paper liners.
- Make the streusel topping: In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some larger clumps. Refrigerate while making the batter.
- Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate medium bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour wet mixture into dry mixture. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Batter should be lumpy and slightly shaggy.
- Fold in cranberries: If using frozen cranberries, toss them in 1 tablespoon of flour first. Add to batter and fold gently with 4-5 strokes.
- Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each to the top.
- Add streusel: Remove streusel from refrigerator. Sprinkle generously over each muffin, pressing gently into the batter.
- Bake at 425°F (220°C) for 5 minutes. Do not open the oven door.
- Reduce oven temperature to 375°F (190°C) and continue baking for 13-15 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh cranberries when in season (October-December). If using frozen cranberries, do not thaw them and toss in 1 tablespoon of flour before folding into the batter. Room temperature ingredients are crucial for a tender crumb. Do not overmix the batter. The streusel must be cold to achieve a crunchy texture. Muffins taste even better the day after baking.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: cranberry muffins, streusel muffins, bakery-style muffins, breakfast muffins, brunch muffins, cranberry streusel muffins