Easy Fresh Cranberry Muffins

Add a burst of fresh cranberries to your baking and get that sweet and tangy balance in every bite of these cranberry muffins. Fresh, tart cranberries meet a sweet crumb top and a little walnut crunch for a bake that feels right at home on a holiday brunch table.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Cranberry Muffins, Cranberry Walnut Muffins, Fresh Cranberry Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 313kcal

Author Evelyn Osborn

Equipment

Ingredients

For the Topping

3 Tablespoons flour
4 Tablespoons sugar
1 Tablespoon brown sugar
2 Tablespoons butter softened
¾ cup walnuts

For the Muffins

1 ⅓ cup flour
1 ½ tsp baking powder
1 teaspoon salt
½ cups walnuts
1 cup sugar
2 eggs
6 Tablespoons melted butter
½ cup milk
1 ½ cups fresh cranberries
1 Tablespoon powdered sugar
pinch salt

Instructions

For the Streusel Topping

Preheat oven to 425°F.
In a food processor, pulse flour, brown sugar, granulated sugar, and softened butter (the first four topping ingredients) about 5 times until it looks like coarse sand.
Add the pecans and pulse 2–3 times just to roughly chop them. Transfer streusel to a small bowl and set aside.

Muffin Batter

Line a 12-cup muffin tin with paper liners or spray generously with nonstick baking spray.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the food processor, combine the second batch of pecans and both sugars. Process until the mixture resembles coarse sand. Transfer to a large mixing bowl.
Whisk in eggs, melted butter, and milk until smooth. Gradually add the flour mixture and stir just until combined (do not overmix).
In the food processor (no need to wash), add fresh cranberries, powdered sugar, and a pinch of salt. Pulse briefly until coarsely chopped. Gently fold the chopped cranberries into the batter.
Divide batter evenly among the 12 muffin cups, filling each all the way to the top for tall, domed muffins.
Sprinkle the topping generously on each muffin, pressing in, if necessary to keep the topping from falling off
Bake for 20 to 25 minutes
Generously sprinkle streusel over each muffin, lightly pressing it into the batter so it sticks.
Bake at 425°F for 20–25 minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or enjoy warm!).

Notes

These muffins are best the day they’re made, but they freeze beautifully too!

Nutrition