Name: Nutty Cranberry Muffins with Streusel Topping
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 3/4 cups all-purpose flour (divided); 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 3 tablespoons butter (chilled); 2 1/2 cups chopped California walnuts (divided); 1 cup Sugar; 1/2 cup canola oil; 1 egg; 2 teaspoons vanilla; 1 cup low-fat buttermilk; 1 teaspoon baking powder (low sodium); 1 teaspoon Baking soda; 1/4 teaspoon salt; 1 1/2 cups coarsely chopped fresh cranberries

Nutty Cranberry Muffins with Streusel Topping

Prep Time 15

Cook Time 20

Total Time 35

Print Recipe Pin Recipe

Servings

Ingredients

2 3/4 cups all-purpose flour divided
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter chilled
2 1/2 cups chopped California walnuts divided
1 cup Sugar
1/2 cup canola oil
1 egg
2 teaspoons vanilla
1 cup low-fat buttermilk
1 teaspoon baking powder low sodium
1 teaspoon Baking soda
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh cranberries

Instructions

Preheat oven to 350℉.
1 1½ cups coarsely chopped fresh cranberries
2 Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup of the chopped walnuts. Set aside.3 n a large mixing bowl, beat sugar and oil with a whisk. Whisk in egg, vanilla, and buttermilk, stirring until well blended4 Sift together the remaining 2½ cups flour, the baking powder, baking soda, and salt. Stir into buttermilk mixture using a wooden spoon and stirring just until moistened.
5 Gently stir in cranberries and the remaining 2 cups chopped walnuts.6 Lightly coat muffin cups with cooking spray or line with paper baking cups and fill about ¾ full with muffin batter.
7 Sprinkle streusel topping evenly over the top of muffins. Bake about 20 minutes, or until the muffins have risen and the tops spring back when pressed lightly. 8 Cool for a moment in the pans, then remove and serve warm or at room temperature.
Source: California Walnut Board