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Cranberry Muffins with Streusel

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Ingredients

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2 cups heritage white flour (290g) – I use Sunrise Flour Mill

1/2 cup coconut sugar (90g)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup avocado oil

2 large eggs

1/4 cup pure maple syrup or honey (85g)

1/2 cup milk of choice

1 Tbsp pure vanilla extract

1 1/2 cups fresh cranberries (160g) – frozen works too, but don’t defrost them

Streusel topping

1/4 cup flour (34g) – I use Sunrise Flour Mill

4 Tbsp coconut sugar (45g)

1/4 tsp ground cinnamon

Pinch of salt

2 Tbsp grass-fed butter, melted (or unrefined coconut oil)

Optional addition: 1/2 cup chopped pecans (70g)

Instructions

  1. Preheat the oven to 375ºF and place paper liners into a muffin pan.
  2. 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.
  3. In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
  4. In separate bowl, whisk together the wet ingredients.
  5. 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.
  6. In a small bowl, toss the cranberries in a couple teaspoons of flour until coated. Add to the muffin batter and gently fold together.
  7. Evenly distribute the batter into each muffin cup. Sprinkle the streusel onto the top center of each muffin.
  8. Bake for 18-21 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Please leave feedback and your review if you made this recipe! Thanks!

Equipment

Nutrition

Find it online: https://homecookedliving.com/cranberry-muffins-with-streusel/

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