Cranberry Streusel Muffins

Cranberry Streusel Muffins

Yield: 12 muffins

# of Servings: 12

Method: Muffin

Ingredients:

2 ¾ cup (12.5 oz / 354 g) pastry or all-purpose flour

1 tbl + 1 tsp (.6 oz / 17 g) baking powder¹

¾ cup + 4 tsp (6 oz / 170 g) sugar

½ tsp (.1 oz / 3 g) salt

2 ½ cups (9.2 oz / 261 g) cranberries, roughly chopped

2 large eggs, room temperature

1 cup milk

4 tbl (2 oz / 57 g) butter, room temperature, melted²

1 orange, grated rind

1 recipe Crumb Topping 

Special tools and equipment needed

• One standard 12-cup muffin pan
• Standard-sized muffin pan liners
• 1.5 fl oz (#20) ice cream scoop

Pre-recipe preparations:

• Rough chop the cranberries by hand or in the food processor (use pulse to avoid over-chopping)
• Place liners in muffin cups
• Melt butter just until mostly liquid then stir to complete melting.
• Preheat over the 400 °F

Directions

1. In large mixing bowl, whisk together the dry ingredients.
2. Add chopped cranberries and stir to distribute.
3. In medium mixing bowl, whisk together the liquid ingredients.
4. Make a well in the dry ingredients, pour in the liquid ingredients, and stir just until all the flour is moistened. Do not overmix. There may be a few small specks of flour on the cranberries, it is best to simply press them down by hand into the batter instead of stirring the batter again.
5. Scoop batter into muffin cups. The batter should fill each cup.
6. Sprinkle each muffin with a scant 2 tablespoons of crumb topping.
7. Bake for 18 to 21 minutes, just until the muffins feel firm the touch and paring knife or wooden skewer reveals no wet crumbs. Note – be careful when testing muffins with a crumb topping, as the it is very hot.
8. Remove muffin pan from oven and place on cooling rack for ten minutes.
9. Remove each muffin from the pan by gently lifting the top and place on cooling rack.
10. Extras may be wrapped individually and frozen.

Notes:

• ¹ Aluminum-free baking powder is strongly recommended.
• ² Room temperature butter is called for as it is easier to melt without bringing to a high temperature. The melted butter should be barely warm when you’re ready to combine ingredients. If too hot, it will congeal when added to the milk.

Baking Tips:

• Coarse white sugar sparking sugar or Demerara sugar may be substituted for the crumb topping.