Cranberry Streusel Muffins for Christmas

From the kitchen of One Perfect Bite...These muffins are an easy addition to your Christmas breakfast table. They require no special equipment to make and they can be mixed in about 15 minutes. The recipe on which they are based came from Midwest Living magazine. Based on my first test results, I've made a few minor changes to the original recipe. My first batch of muffins flat-topped, so in an attempt to prevent that, I gave the recipe another try. Increasing the oven heat to 400 degrees and using less batter in the muffin cups finally gave me dome-shaped muffins. I was able to get 16 muffins from the recipe second-time around. These are tasty, colorful and perfect for Christmas morning. If you are looking for sweet things to make for your sweet things, do give this recipe a try. Here is how the muffins are made.


Cranberry Streusel Muffins...from the kitchen of One Perfect Bite inspired by Midwest Living magazine

Ingredients:
Muffin Batter
Nonstick cooking spray
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup dairy sour cream
1/2 cup granulated sugar
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon orange zest
3/4 cup dried cranberries
Topping
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice

Directions:
1) Preheat oven to 400 degrees F. Lightly coat 12-16 regular (2-1/2-inch) muffins cups with cooking spray. Set aside.
2) To prepare muffin batter: Whisk flour, baking powder, baking soda and salt together in a large bowl. Cut in butter until mixture is crumbly. In another bowl, combine sour cream, sugar, milk, egg and orange zest. Add to dry ingredients and stir until just combined. Fold in the dried cranberries.
3) To prepare topping: Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice.
4) To assemble: Spoon half of batter into prepared muffin cups. Sprinkle half of nut mixture into cups. Top with remaining batter and remaining nut mixture. Muffin cups should only be 2/3 full.
5) Bake in 400 degree F oven for 5 minutes. Lower heat to 375 degree F and cook for 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm. Yield: 12 to 16 muffins.

                    

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