Fresh Cranberry Muffins with Easy Streusel

Hey, muffin fans! Here’s a game-changer for you. Introducing Cranberry Walnut Muffins! A simple, easy-to-follow recipe that delivers a power-packed punch of cranberry goodness in every bite! The secret? Fresh cranberries – a native North American superfood that’s loaded with antioxidants yet only 25 calories per 1/2 cup. Yes, you read it right! Who’s excited to feast healthily?  These Fresh Cranberry Muffins are a great way to use those gorgeous healthy cranberries. This is an easy recipe to make Cranberry Walnut Muffins.

What’s in these fresh cranberry muffins:

Ingredients:

For the Streusel 

• 3 Tablespoons all purpose flour
• 4 Tablespoons sugar
• 1 Tablespoons brown sugar
• 2 Tablespoons butter, softened
• ¾   cups walnuts

For the Muffins:

• 1 ⅓  cups of Flour
• 1 ½  teaspoons baking powder
• 1 teaspoon salt
• ½  walnuts
• 1 cup sugar
• 2 eggs
• 6 Tablespoons melted butter
• ½  cup milk
• 1 ½  cups fresh cranberries
• 1 Tablespoon powdered sugar
• Pinch salt

Equipment Needed:

• Muffin Tins
• Muffin paper liners
• Food Processor
• Cooling Rack

How to make cranberry walnut muffins:

Instructions:

Other Christmas Baking Recipes:

• Maple Banana Pecan Bread
• Christmas Candy Cookies
• Boozy Banana Nut Bread

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Print Recipe

5 from 1 vote

Easy Fresh Cranberry Muffins

Make these Cranberry Muffins with Walnuts using fresh cranberries. 

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Cranberry Muffins, Cranberry Walnut Muffins, Fresh Cranberry Muffins

Servings: 6

Calories: 627kcal

Author: Evelyn Osborn

Equipment

• 12 cup muffin tin
• Muffin Paper liners
• Food Processor
• Cooling Rack

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 Topping

• Heat oven to 425 degrees
• Process the first four topping ingredients in a food processor until it resembles coarse sand, (about 5 pulses)
• Add nuts and pulse just enough to roughly chop, place in a small bowl and set aside

For the Muffins

• Prepare muffin tins with either cupcake papers or spray with a nonstick baking spray
• In a bowl mix flour, baking powder and salt set aside
• In the food processor, process nuts and sugar until mixture resembles coarse sand, transfer a large bowl and whisk in eggs, butter and milk, slowly add the flour mixture and blend
• Place cranberries, powdered sugar and salt in the food processor and process just until coarsely chopped, fold into the batter mixture
• Spoon into 12 muffin cups (fill to the top of each cup)
• Sprinkle the topping generously on each muffin, pressing in, if necessary to keep the topping from falling off
• Bake for 20 to 25 minutes
• Remove from oven, let sit in muffin pans for 10 minutes and then remove and cool on cooling racks.
• After cool, refrigerate in a covered container

Nutrition

Calories: 627kcal | Carbohydrates: 77g | Protein: 10g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 554mg | Potassium: 307mg | Fiber: 4g | Sugar: 47g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 3mg