Easy Winter Breakfast: Cranberry Walnut Crunch Muffins with Streusel Bliss

A Perfect Blend of Sweet, Tangy, and Crunchy: Cranberry Walnut Muffins Topped with Irresistible Streusel Bliss

Cranberry Walnut Crunch Muffins with Streusel Bliss

These Cranberry Walnut Crunch Muffins with Streusel Bliss are an enticing treat that strikes the perfect balance between sweet and tangy. The earthy combination of tart cranberries and nutty walnuts creates a rich depth of flavor in every bite, while the buttery streusel topping adds a satisfying crunch and a hint of indulgence. The muffins are soft and moist on the inside, with a beautifully golden exterior, making them as visually appealing as they are delicious. Plus, this recipe is so easy to make, coming together in just a few simple steps. With a small-batch yield of six muffins, it’s perfect for a cozy breakfast, a quick snack, or a small gathering.

These muffins are ideal for so many occasions. Serve them warm with a cup of coffee or tea for a comforting morning treat, or pack them up for a midday pick-me-up at work or school. They’re a great addition to a brunch spread, offering a unique twist on classic muffin flavors. Whether you’re looking for a quick baking project to use up fresh cranberries or something special to share with a friend, these muffins are guaranteed to brighten your day. With their combination of wholesome ingredients and irresistible flavor, they’re sure to become a favorite in your baking rotation.

Enjoy!

What Ingredients do I need?

Produce

• Fresh cranberries - fresh or frozen are best in this recipe

Baking Aisle

• All-purpose flour
• Brown sugar 
• Baking powder 
• Ground cinnamon
• Canola oil 

Dairy

• Milk
• Egg
• Butter

Nuts & Snacks

• Walnuts

Substitutions and Variations

Substitutions

Flour Substitutions

• Whole Wheat Flour: Swap all-purpose flour for an equal amount of whole wheat flour for a slightly nuttier flavor and added fiber.
• Gluten-Free Flour: Use a 1:1 gluten-free baking flour blend to make these muffins gluten-free.

Sugar Substitutions

• Doing a Keto diet or want lower carb?  Use an alternative sugar of your choice as a substitute. I like King Arthur's sugar alternative.

• Coconut Sugar: Replace brown sugar with an equal amount of coconut sugar for a lower-glycemic option and a subtle caramel flavor.
• Maple Syrup: Use ¼ cup maple syrup instead of ½ cup brown sugar. Reduce the liquid (milk) slightly to maintain the batter consistency.

Nut Substitutions

• Pecans: Swap walnuts with pecans for a softer texture and a slightly sweeter flavor.
• Almonds: Use chopped almonds for a firmer crunch.
• Nut-Free Option: Omit the nuts altogether or substitute with sunflower seeds or pumpkin seeds for a nut-free alternative.

Variations

• Orange-Cranberry Muffins:  Add 1 tablespoon of orange zest to the batter for a citrusy twist.  Replace the milk with orange juice for extra orange flavor.

• Apple-Cranberry Muffins:  Substitute half of the cranberries with finely chopped apples for a sweeter, fruitier variation.  Add a pinch of nutmeg to complement the apple flavor.

• Chocolate-Cranberry Muffins:  Mix in ¼ cup of mini chocolate chips along with the cranberries for a decadent touch.  Skip the nuts if preferred, or use pecans for a richer flavor profile.

• Tropical Cranberry Muffins:  Swap the walnuts for shredded coconut.  Replace half of the cranberries with diced pineapple or mango for a tropical vibe.

• Spiced Cranberry Muffins:  Add ¼ teaspoon each of ground ginger and ground cloves to the batter for a warming, spiced flavor.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Use Cold Butter for Streusel: Cold butter creates the crumbly texture in the streusel topping. If the butter gets too soft, pop it in the fridge for a few minutes before mixing.     

• Storage:  Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

• Freezing Option:  These muffins freeze beautifully. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven.

                                        

     Equipment and Items You May Need     

• Measuring Cups & Spoons: 
• Mixing Bowls - beautiful white set with lids
• Whisk
• Spatula or Wooden Spoon
• Muffin Liners: Optional, but they make cleanup easy and help the muffins come out of the tin effortlessly.
• Cooling Rack:  To cool muffins evenly.
• 6 well Muffin Pan - I love this one.

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Cranberry Walnut Crunch Muffins with Streusel Bliss

yield: 6 muffins


1/2 cup milk
1 egg
1/4 cup canola oil
1 1/2 cups flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1 1/4 cups chopped fresh cranberries
1/3 cup chopped walnuts

Streusel Topping
2 Tablespoons flour
2 Tablespoons brown sugar
1 1/2 Tablespoons butter, cold and chopped in small pieces
2 Tablespoons chopped walnuts

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a small bowl add the streusel ingredients (flour, brown sugar, and walnuts).  Add in the butter..  Using your fingers, gently pinch and rub the butter into the dry ingredients. The motion should be similar to snapping your fingers or crumbling sand between your hands. Keep working until the mixture resembles coarse crumbs or wet sand with small, pea-sized pieces of butter scattered throughout.

Add the milk, egg, oil, to a large mixing bowl and whisk together.  Add the flour, brown sugar, baking powder, cinnamon, and salt.  Stir just until combined. Do not over mix. Add in the chopped cranberries and walnuts and gently stir to combine and distribute them throughout the batter. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.