Cranberry Muffins with Streusel

Dairy-Free, Dessert, Nut-Free November 16, 2024 0 comments By Christine Manes

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I’ve been making lots of cranberry recipes recently, and these are the first to make it to my website! These Cranberry Muffins with Streusel are simple and easy to make, healthier than traditional muffins, and still delicious. It’s perfect for the cooler weather and Christmas season!

Nutritional benefits of this recipe

Cranberries are rich in antioxidants and polyphenols. Cranberries are specifically known to reduce the risk of UTI’s, cancer, oxidative stress, and more.
I recommend using a healthier flour that’s non-GMO, unbleached, organic, and properly milled. I use Sunrise Flour Mill!
This recipe uses natural, unrefined sweeteners – coconut sugar and maple syrup!

Ingredients for Cranberry Muffins with Streusel

Cranberries – I used fresh cranberries. Frozen will work too, but don’t defrost them before using.

Flour – I use heritage flour from Sunrise Flour Mill because it’s unbleached, non-GMO, and organic.

Avocado oil – or you can use melted butter or coconut oil.

Coconut sugar

Maple syrup – or sub honey.

Eggs

Milk – I used whole milk, but you can sub with a plant-based milk if needed.

Vanilla extract

Baking powder

Baking soda

Salt

For the streusel:

Flour

Butter – or sub unrefined coconut oil

Coconut sugar

Ground cinnamon

Salt

Optional: chopped pecans if desired

Method for Cranberry Muffins with Streusel

Preheat the oven to 375ºF and place paper liners into a muffin pan.
Using a small bowl, combine the streusel ingredients with a fork until a crumb forms. Set aside.
In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
In separate bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet ingredients and combine with a spatula. Do not over mix, just stir until everything is incorporated into the batter.
In a small bowl, toss the cranberries in a couple teaspoons of flour until coated. Add to the muffin batter and gently fold together.
Evenly distribute the batter into each muffin cup. Sprinkle the streusel onto the top center of each muffin.
Bake for 18-21 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Please leave feedback and your review if you made this recipe! Thanks!

A trick to prevent cranberries from floating to top of muffins

The first batch of muffins I made, the batter was a little bit thinner, and the cranberries all floated to the top during the cooking process. However, the second batch, I thickened the batter a little bit (so the cranberries would be more weighed down), and I also coated the cranberries in a little bit of flour to further help prevent them from floating to the top. It worked wonders! As you can see from the photos below, the muffin sliced in half has cranberries all throughout it instead of just at the top.

Modifications

As mentioned in the recipe card, you can add chopped pecans (or even walnuts) to the streusel – it’ll add even more crunch and flavor.
For an “Almond Cranberry” flavor, decrease the vanilla to 1 tsp and add 1 1/2 tsp of pure almond extract (not flavor).
Add chocolate chips to the muffins.
Sub half the cranberries for diced apples for an Apple Cranberry Muffin.

Tips for storing

Store any leftover Pumpkin Muffins in an airtight container at room temperature for 3-5 days.

To freeze the muffins: Step 1: Let the Cranberry Muffins cool completely to room temperature. You want to do this because it’ll prevent freezer burn. Step 2: Wrap each muffin individually then place in a freezer-friendly container before placing in the freezer. Step 3: Eat within 3 months. You can let them thaw in the refrigerator overnight or on the counter for an hour or so.

Other recipes you’ll love

Fluffy Gingerbread Muffins with Streusel

Healthy Pumpkin Muffins

Refined Sugar Free Blueberry Muffins

Gluten-Free Chocolate Banana Muffins

I hope you love these Cranberry Muffins with Streusel! Please be sure to leave a comment and rating if you try it out. I love hearing from you and your engagement helps my website significantly, which allows me to continue creating recipes for you!

Cranberry Muffins with Streusel

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Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Dessert
Method: Oven

Instructions

Preheat the oven to 375ºF and place paper liners into a muffin pan.
Streusel: Using a small bowl, combine the flour, coconut sugar, cinnamon, and salt (and chopped pecans if using). Add the melted butter (or coconut oil) and mix with a fork until a crumb forms. Set aside.
In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
In separate bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet ingredients and combine with a spatula. Do not over mix, just fold together until everything is incorporated into the batter.
In a small bowl, toss the cranberries in a couple teaspoons of flour until coated. Add to the muffin batter and gently fold together.
Evenly distribute the batter into each muffin cup. Sprinkle the streusel onto the top center of each muffin.
Bake for 18-21 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Please leave feedback and your review if you made this recipe! Thanks!