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Cranberry Muffins with Walnut Streusel

Cranberry Muffins with Walnut Streusel and Lemon Glaze

Course Dessert, Snack
Servings 12 Muffins
Author Isis

Ingredients

Walnut Streusel

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • Pinch of salt
  • 4 Tablespoons butter melted
  • ¼ cup chopped walnuts

Muffins

  • 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

Lemon Glaze

  • 1 cup powdered sugar
  • 1 ½ - 2 Tablespoons lemon juice

Instructions

Walnut Streusel

  1. Combine the flour, brown sugar and salt
  2. Add the melted butter and mix until crumbly
  3. Stir in the walnuts and set aside

Muffins

  1. Preheat the oven to 425 degrees F
  2. Line a muffin pan with paper muffin cups or lightly grease the cups of the muffin pan
  3. Mix together the flour, ½ cup sugar, baking powder, baking soda, and salt
  4. Combine the yogurt, egg and butter in a separate bowl
  5. Stir the dry ingredients into the wet and mix until combined
  6. Toss the cranberries with 1 tablespoon of sugar
  7. Fold the sugar-coated cranberries into the batter
  8. Spoon the batter into the muffin cups and top evenly with the prepared streusel
  9. Bake for 18 to 20 minutes or until muffins are golden and a toothpick comes out clean
  10. Cool in the pan for 5 minutes

Lemon Glaze

  1. 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
  2. Drizzle the glaze over the muffins