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Bakery Style Cranberry Streusel Muffins

You know those giant, moist, soft, bakery muffins that pretty much rock your world? These are those muffins, made right at home. Full of fabulousness. Totally tasty. I made them with fresh cranberries because we had a giant bag of them sitting in the fridge after Christmas. And, good golly. The bite of those sour cranberries against the sweetness of the muffin and the crunch of the streusel is insane. But, if you feel like making them with fresh blueberries, or blackberries, raspberries. Why, that would be okay, too.
Print Recipe
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

For the Muffins:
  • 2 eggs
  • 1/2 cup oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cup flour
  • 1/4 cup milk
  • Juice & zest of 1 orange
For the Streusel:
  • 1/3 cup butter softened
  • 1/4 cup flour
  • 1/2 cup sugar

Method
 

For the Muffins:
  1. In a large bowl, beat together eggs, oil and brown sugar until well mixed.
  2. Add the remaining ingredients and stir them just until mixed.
  3. Fold in 2 cups of fresh cranberries, or any other fresh berry you prefer. In a second bowl, use a fork to mix all the ingredients together until crumbly.
  4. Spoon the batter into giant muffin cups, top with streusel, and bake in an oven preheated to 350 degrees for 30-32 minutes, or until the center of the muffin is fully cooked and springs back when touched lightly with your finger.
  5. Cool, devour, enjoy!