“Do everything in love. . . ” 1 Corinthians 16:14

Cranberry Walnut Streusel Muffins are ideal for breakfast or a snack because they are so quick and easy to make.  A little sweet and a little tart, the perfect balance for the splendid meal.

Muffins are one of the easiest breads you can make.  Considered a quick bread, they only take minutes to prepare and bake in minutes.  Plus, they taste amazing warm right out of the oven, room temperature or cold.  You can’t go wrong with making muffins.

What brings these muffins up a notch is the streusel that tops these Cranberry Walnut Streusel Muffins.  The buttery, crunchy and sweet streusel makes an ordinary muffin into an extraordinary sweet treat.

Why Cranberries?

Funny thing about cranberries is that I didn’t not like them as a child. My mom would serve cranberries every Thanksgiving (as most Americans do) and I wanted nothing to do with them.  

As I grew up, I still wasn’t a fan of cranberries but I did like cranberry juice.  I make a Christmas punch with cranberry juice and it’s one of my favorites ( and my family, also).  

Then dried cranberries came out and I definitely liked those tart gems.  So I transitioned slowly appreciating cranberries to the point I do like them, but still not for Thanksgiving.  🤣

Benefits of Cranberries

Cranberries are actually pretty good for you.  Most women know drinking cranberry juice (or pills) may prevent urinary tract infections.  But did you know there are many other benefits of cranberries?

Cranberries are rich in antioxidants which may reduce the risk of many diseases including heart disease and certain cancers.

They also have anti-aging properties and promote skin health.  Cranberries are also known to help reduce the risk of stomach ulcers and have antibacterial properties.

So…a funny story…..

The first time I tested Cranberry Walnut Streusel Muffins, I didn’t like them.  I didn’t think they were sweet enough and actually thought they didn’t have any taste at all.  To the point, I almost threw them away without my taste testers trying them.  

I was super disappointed because I usually have good success in making muffins and these muffins were not up to par for me.  But I decided to let my husband and other family members try them, preparing myself for the negative comments.

So the Results were. . .Drum Roll, please!

My husband came home from work and I explained that I made these muffins but I didn’t think they were very good.  Especially not good enough to post on my website (blog).  He tried one and he said he really liked it. . .  🤔  He liked it so much, he had another one and one each day for a few days.  

Hmmmm?  So, I asked one of my other taste testers (my mom) to try it and she said she really enjoyed it and took a few home with her….  

I’m starting to wonder why I didn’t like it at all . . . 

My daughter and her family were staying at my house for a few days, so I let her try it and she really liked it (and she doesn’t like nuts) and had one for breakfast every day she was at my house.

The only thing I can figure out why I didn’t care for it was that I had been sick for a few weeks and I didn’t have my sense of taste back. I could taste food but I haven’t been enjoying it because everything tasted ‘off’.  

The next time I made the Cranberry Walnut Streusel Muffins, they were much better so the moral of this story is to have taste testers that have not been sick for weeks.. . . 😆

What Do I Need to Make Cranberry Walnut Streusel Muffins?

You will need mixing bowls, mixing spoons, measuring cups and spoons, spatula, muffin tins, muffin liners, fork, knife, cutting board and the following ingredients:

Mama Fawn’s Tips. .  .

•  Have all the ingredients measured and ready to go.
• Read through the whole recipe before attempting to make it, as you should do with all new recipes.
• I use plain yogurt for this recipe.  Greek yogurt gives the muffins a little different texture.
• The melted butter needs to be cooled so you won’t have scrambled eggs.
• I use an ice cream scoop to fill the batter into the muffin tins.  If you don’t have one, you can carefully use a spoon.
• Make sure you use ‘whole’ cranberry sauce and not the jellied variety.  It will make your batter too soupy
• It’s important that you let the batter sit for at least ten minutes before you fill the muffin tins.  This gives time for the batter to thicken a little.
• When making the streusel mix, you want to drizzle the butter over the dry mixture.  This will help give the crumbly texture that you want for the muffins.
• Cool the muffins in the pan for at least 10 minutes.  Taking them out before they are cooled enough will make the muffins collapse.  They will still taste good, but not look so good.