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Breakfast

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!

Servings
12 muffins
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

Streusel

  • Try:
  • 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
  • Grapefruit & Cranberry Sauce

Preparation

  1. Preheat oven to 400ºF. Line a 12-count muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

  • Serving Size 1 muffin
  • Calories 264
  • Carbohydrate Content 37 g
  • Cholesterol Content 35 mg
  • Fat Content 11 g
  • Fiber Content 0 g
  • Protein Content 4 g
  • Saturated Fat Content 5 g
  • Sodium Content 130 mg
  • Sugar Content 21 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g