"These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch. Flavorful enough to serve for company, but simple enough to make any day, they are sure to become a household favorite."
- 2 3/4 cups all-purpose flour, divided
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, chilled
- 2 1/2 cups chopped California walnuts, divided
- 1 cup sugar
- 1/2 cup canola oil
- 1 egg
- 2 teaspoons vanilla
- 1 cup low-fat buttermilk
- 1 teaspoon baking powder (low sodium)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups coarsely chopped fresh cranberries
- Preheat oven to 400°F. In a small mixing bowl combine 1/4 cup of the flour with the brown sugar and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup of the chopped walnuts. Set aside.
- In a large mixing bowl, beat sugar and oil with a whisk. Whisk in egg, vanilla, and buttermilk, stirring until well blended. Sift together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt. Stir into buttermilk mixture using a wooden spoon and stirring just until moistened. Gently stir in cranberries and the remaining 2 cups chopped walnuts.
- Lightly coat muffin cups with cooking spray or line with paper baking cups and fill about 3/4 full with muffin batter. Sprinkle streusel topping evenly over the top of muffins.
- Bake about 20 minutes, or until the muffins have risen and the tops spring back when pressed lightly. Cool for a moment in the pans, then remove and serve warm or at room temperature.