Cranberry Lemon Walnut Crumb Muffins
Packed with tangy cranberries and piled high with walnut streusel, these ultra-soft cranberry lemon walnut crumb muffins are the only holiday muffin you need on your brunch table!
Servings 1 dozen muffins
Ingredients
Muffins:
- 1/4 cup butter melted
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons agave syrup
- 1/4 cup greek yogurt
- 1 large egg
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh cranberries halved
Walnut Crumb Topping:
- 1/4 cup white whole wheat flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup chopped walnuts
- 1/4 cup coconut sugar or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter cubed
Instructions
- Preheat oven to 425F. Line one 12-cup muffin tins with muffin liners. Set aside.
- In a large bowl, whisk melted butter, sugar, agave, greek yogurt, eggs, lemon juice, lemon zest, milk, and vanilla until smooth. Add flour, baking powder, and salt to bowl and gently fold until batter is just combined. Gently fold in cranberries. Fill prepared muffin tins 3/4 full of batter. Set aside.
- Make the streusel: In a small bowl, combine all streusel ingredients until crumbly. Sprinkle over filled muffin tins and gently press to adhere crumbs to batter.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 13-15 minutes until muffins test done with a toothpick. Cool in pan 5 minutes then transfer to a wire cooling rack. Enjoy muffins warm!