Holiday Muffins At the Top of the Baking List

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Baking is like many things – you have to stick to it and keep trying after you have a fail. Giving up because you’ve had a flop will keep you from making progress, and even learning lessons along the way. You’re seeing this recipe today after three previous attempts to post! It’s been frustrating, but hopefully someone will be really glad to have this recipe, or will be refreshed by the encouragement not to give up!

Since tomorrow is December the first (what?!), I thought I would share a holiday muffin recipe as my first recipe of the season. I made some Cranberry Streusel Muffins for Thanksgiving breakfast last week. It was a new recipe to me and I couldn’t wait to try them!  These were the perfect blend of tart and sweet. The crumbly topping on the top is oh, so good! We had a muffin with a bowl of hot oatmeal and cups of coffee, and it was a fantastic breakfast!  Here’s the recipe:

Cranberry Streusel Muffins

1/4 Cup firmly packed brown sugar

1/4 tsp cinnamon

2 1/4 cups all-purpose flour, divided

3 Tbl. butter, softened

1/3 cup chopped pecans

2/3 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup fresh cranberries, chopped

1 cup buttermilk

1/3 cup butter, melted

1 tsp vanilla

1 large egg

Cooking spray

  1. Preheat oven to 400 degrees.  Combine brown sugar, cinnamon, and 1/4 cup flour in small bowl; add softened butter, rubbing with fingers until crumbly.  Stir in pecans.  Cover and chill.
  2. Combine granulated sugar, next 3 ingredients, and remaining 2 cups flour in large bowl.  Stir in cranberries,.  Make a well in center of mixture.  Whisk together buttermilk and next 3 ingredients; add to dry mixture, stirring until just moistened.
  3. Lightly grease with cooking spray (or line with paper liners) a 12-cup muffin tin, filling 3/4 full.  Sprinkle with streusel mixture, pressing gently to adhere.
  4. Bake at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes.  Transfer muffins to wire rack.  Serve warm.

If you are having a December brunch, are hosting Christmas breakfast, or even just have extra cranberries left over from Thanksgiving, you need to put this recipe on your menu.  It will deliver smiles and happy sighs to your breakfast table!

Has anyone else had a situation recently that demanded patience and a re-do?

Anyone else baking for the holidays yet?  I’d love to hear what you’re making!

With love from my country kitchen,

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7 thoughts on “Holiday Muffins At the Top of the Baking List”

  1. Yum! I love cranberry in muffins and coffee cake. Yes…twice while putting lights on my tree, the strand I just finished working into the branches started blinking on me. I didn’t want to get it all decorated and then have the lights totally die, so I took the whole strand off and started over. Twice. 🙂

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  2. This Thanksgiving, I faced my long-standing rival. My archenemy. My nemesis. Her name is
    Pie Crust. On Thanksgiving morning, I burned the store bought crust that I purchased for pumpkin pie. Knowing I have never been successful at making crust, and that I have not even attempted it in 10+ years, I watched a video. I attempted a from scratch pie crust. I lined up all of my ingredients, got everything good and cold… fail. I added “grocery stores are open on Thanksgiving” to my list of things I’m thankful for.

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  3. I made these muffins a couple weeks ago, and they were a big hit with my family. We all loved them. I made a double batch when my parents were in town. This time I froze 1/2 of the batter in muffin cups for another day. We also added some orange zest It was a nice little addition. Thank you for the recipe!

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