Bakery Style Cranberry Streusel Muffins

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I’m having an intervention with myself tonight. The kids and I spent two and a half hours in the mall. We shopped at Old Navy, Claires, the Pretzelmaker. It totally turned me hardcore. I’ve been talking like a Valley Girl ever since we got home, dropping words like “shiznit” and “holla” and “totally” as if I’m kickin’ it at the rollerrink on a Saturday night, listening to Justin Beiber, and sucking down a Dr. Pepper.

It’s not pretty.

Therefore, I have decided to forego any detailed posting tonight in hopes that I will save your eyes from reading the mall-inspired vocabulary that my thirtysomething self absorbed today. You’ll thank me for it tomorrow.

Poned.

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Bakery-Style Cranberry Streusel Muffins

Ingredients:

For the Muffins:
2 eggs
1/2 cup oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cup flour
1/4 cup milk
Juice & zest of 1 orange

For the Streusel:
1/3 cup butter, softened
1/4 cup flour
1/2 cup sugar

Directions:

For the Muffins:
In a large bowl, beat together eggs, oil and brown sugar until well mixed. Add the remaining ingredients and stir them just until mixed. Fold in 2 cups of fresh cranberries, or any other fresh berry you prefer. In a second bowl, use a fork to mix all the ingredients together until crumbly. Spoon the batter into giant muffin cups, top with streusel, and bake in an oven preheated to 350 degrees for 30-32 minutes, or until the center of the muffin is fully cooked and springs back when touched lightly with your finger. Cool, devour, enjoy!

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14 Responses to “Bakery Style Cranberry Streusel Muffins”

  1. 1

    Rachelle @ "Mommy? I'm Hungry!" on January 5, 2011 at 12:17 am Reply

    Bomb Diggity! I've got frozen cranberries & almonds to use up…been thinking of making muffins too, but your crumb topping just got me! I'm glad I waited.

  2. 2

    Jas. on January 5, 2011 at 1:23 am Reply

    wazzup? I'll tell you wazzup – these look awesome man! Totally trying them for my next morning muffin fix!

  3. 3

    ♥peachkins♥ on January 5, 2011 at 5:46 am Reply

    yo, that's a good-lookin' muffin you got there!

  4. 4

    Anatomy of A Dinner Party on January 5, 2011 at 11:19 am Reply

    Lurv them. Tots.

  5. 5

    oneordinaryday on January 5, 2011 at 12:06 pm Reply

    Loving that streusel topping. Looks and sounds delicious.

  6. 6

    Skye on January 5, 2011 at 1:22 pm Reply

    mmm, I LOVE homemade muffins and that streusel top looks to die for!! how many muffins does this make?

  7. 7

    Amanda on January 5, 2011 at 2:01 pm Reply

    Love it!! I featured you today on Today's Top 20!

    Amanda
    todaystoptwenty.blogspot.com

  8. 8

    Liz on January 6, 2011 at 7:56 pm Reply

    These were really good, but next time I'll use fewer cranberries. Mine turned out too tart, but still delicious.

    I'm always searching for muffin/breakfast items for my early-morning seminary class, so keep them coming!

  9. 9

    Jennifer (Savor) on January 6, 2011 at 8:28 pm Reply

    wassssuppppp sista! you and me racking up the texting minutes. Love it and uh, I want these muffins served with some coffee when you are here.

  10. 10

    Jessica on January 7, 2011 at 10:19 pm Reply

    *Groan* Those things look soooo good.

  11. 11

    Msav on September 21, 2012 at 4:51 pm Reply

    Hello there! I made these but the topping is hard… Was I mistaken to think the topping would be fluffy? I did the measurements is called for. It’s still good but y presentation looks “ok”. They’re good though! Definitely a soft and moist muffin.

  12. Pingback: 12 Easy Muffin Recipes | My Family Blog

  13. 12

    juliek on December 24, 2013 at 10:24 pm Reply

    Do you really use flour and white sugar for the streusel? I tried this and it turned into a paste instead of crumbly. I have better luck with oatmeal and brown sugar.

  14. 13

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