Cranberry Pecan Streusel Muffins

Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the  kick from our Grapefruit & Cranberry Sauce. You’ll want to make a double batch  of cranberry sauce this year to make certain you have extra for these treats!

Author:: Ivy Manning
Publish date:: Nov 13, 2016

Cranberry Pecan Steusel Muffins
Photo by Darren Kemper

30minDuration
15minCook Time
15minPrep Time
12 muffinsServings

Ingredients

STREUSEL

1/4 cup white whole-wheat flour (Try: King Arthur White Whole Wheat Flour)
3 tbsp  organic evaporated  cane juice (aka organic cane sugar)
1/2 tsp ground cinnamon
1/4 cup  chilled organic unsalted butter, cubed
1/2 cup  chopped raw  unsalted pecans

MUFFINS

1 cup white whole-wheat flour
3/4 cup  fine stone-ground cornmeal
1/2 cup  organic evaporated  cane juice (aka organic cane sugar)
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp  each sea salt and  ground nutmeg
1 large egg, lightly beaten
3/4 cup buttermilk
1/4 cup  organic unsalted butter, melted and slightly cooled
1¼ cups  prepared chunky cranberry sauce (or our Grapefruit & Cranberry Sauce)

Preparation

Preheat oven to 400ºF. Line a 12-count muffin tin with paper liners.
Prepare streusel: In a medium bowl, combine flour, cane juice and cinnamon. With fingers or a pastry blender, rub or cut in butter until in small ( 1/8-inch) pieces. Stir in pecans. Refrigerate until needed.
Prepare muffins: In a large bowl, whisk flour, cornmeal, cane juice, baking powder, cinnamon, salt and nutmeg. With a rubber spatula, fold in egg, buttermilk and butter just until blended. Fold in cranberry sauce; do not over-stir.
Divide batter among wells of muffin tin. Sprinkle with streusel and bake until a toothpick inserted in center of muffins comes out clean, 15 to 20 minutes.