Cranberry Streusel Muffins

Cranberry streusel muffins on a cooling rack

These Cranberry Streusel Muffins are tender and studded with tart cranberries. They’re topped with a crumbly streusel and so delicious.

A cranberry streusel muffin on a small cake stand surrounded by other muffins and fresh cranberries

Cranberry Streusel Muffins

A light and fluffy muffin recipe studded with jewel-hued fresh cranberries! They would make a delicious addition to any holiday brunch but would be excellent any time of year. You can easily swap out the cranberries for a more in-season fruit if you choose as well! This muffin recipe is so simple to make and one that anyone can make. Read on to learn how to make them!

Cranberry streusel muffins on a cooling rack

How To Make Cranberry Streusel Muffins

  • Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
  • Combine flour through salt in a large bowl. In a separate bowl, combine butter through vanilla. Stir to combine and add to the dry ingredients, folding until just combined. 
  • Gently fold in the cranberries, making sure to not overmix. 
  • In a food processor, combine all ingredients for the streusel and pulse until combined. Top each muffin with the streusel and bake for 15 minutes until muffins are baked through. Use a toothpick or cake tester – if it comes out clean, they’re done!
  • Allow to cool on a cooling rack and enjoy warm.
Ingredients for cranberry streusel muffins laid out in bowls
A bowl of muffin batter studded with cranberries
A muffin tin filled with batter studded with cranberries

Other Muffin Recipes To Try

Cranberry streusel muffins on a cooling rack

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Cranberry Streusel Muffins

These Cranberry Streusel Muffins are tender and studded with tart cranberries. They're topped with a crumbly streusel and so delicious.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Cranberry, Muffins
Servings: 24 muffins

Ingredients

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6 Tbsp unsalted butter, melted
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup greek yogurt or sour cream
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 1/2 cups fresh cranberries

For the streusel topping:

  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/4 cup oats
  • 4 Tbsp unsalted butter
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
  • Combine flour through salt in a large bowl. In a separate bowl, combine butter through vanilla. Stir to combine and add to the dry ingredients, folding until just combined.
  • Gently fold in the cranberries, making sure to not overmix.
  • In a food processor, combine all ingredients for the streusel and pulse until combined. Top each muffin with the streusel and bake for 15 minutes until muffins are baked through. Use a toothpick or cake tester – if it comes out clean, they're done!
  • Allow to cool on a cooling rack and enjoy warm.
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