Cranberry Muffins with Walnut Streusel and Lemon Glaze
Cranberry muffins topped with a crunchy walnut streusel and finished with a tangy lemon drizzle. Oh, I love the holidays!
Ahhh, sunny California living! I love it…but we’re more than a month into the fall and it was over 90 degrees here most of last week. This week has offered a bit of a break from that heat with a high of only 70 degrees today!
With the summer heat starting to subside, my house will start smelling like cinnamon and nutmeg and all things fall. I enjoy the feeling of the holidays and even though our weather stays pretty consistent all year long, I do like to bring the holidays into the home with the aroma of pumpkin spice, warm gingerbread and tart cranberries! Yum!
My first treats of the season are these delightful muffins, baked with fresh cranberries that are bursting with bitter sweet goodness!
…and that crumb topping! Crunchy, buttery and sweet!
I’ve made two batches of these beauties already and they don’t stick around long. I hope you enjoy them as much as we do!
- ½ cup all-purpose flour
- ¼ cup brown sugar
- Pinch of salt
- 4 Tablespoons butter melted
- ¼ cup chopped walnuts
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup plain yogurt
- 1 large egg
- ½ cup unsalted butter melted and cooled
- 1 ½ cups cranberries
- 1 Tablespoon granulated sugar
- 1 cup powdered sugar
- 1 ½ - 2 Tablespoons lemon juice
Combine the flour, brown sugar and salt
Add the melted butter and mix until crumbly
Stir in the walnuts and set aside
Preheat the oven to 425 degrees F
Line a muffin pan with paper muffin cups or lightly grease the cups of the muffin pan
Mix together the flour, ½ cup sugar, baking powder, baking soda, and salt
Combine the yogurt, egg and butter in a separate bowl
Stir the dry ingredients into the wet and mix until combined
Toss the cranberries with 1 tablespoon of sugar
Fold the sugar-coated cranberries into the batter
Spoon the batter into the muffin cups and top evenly with the prepared streusel
Bake for 18 to 20 minutes or until muffins are golden and a toothpick comes out clean
Cool in the pan for 5 minutes
Mix the powdered sugar with 1 ½ tablespoons of lemon juice until smooth, adding small amounts of lemon juice as needed to achieve desired consistency
Drizzle the glaze over the muffins