- Cook Time
- Prep Time
- 18 ServingsServings
- 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
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 blended
4 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