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Cran-Raspberry Bakery Muffins

By Brooke McLay |

No need to pay bakery prices for a batch of truly decadent, streusel-topped muffins. This recipe yields soft, perfectly moist and delicious muffins in no time at all. Rich with tangy cranberries, full of the goodness of fresh raspberries. You won’t ever want to spend a dime again on a store-bought version!

Bakery-Style Cranberry Streusel Muffins

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
1 cup fresh or frozen cranberries or blueberries
1 pint fresh raspberries

For the Streusel:
1/3 cup butter, softened
1/4 cup flour
1/2 cup sugar

To make the Muffins:

In a large bowl, beat together eggs, oil and brown sugar until well mixed. Add the remaining ingredients and stir them just until mixed. Fold in fresh cranberries and raspberries. In a second bowl, use a fork to mix all the ingredients together until crumbly. 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

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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0 thoughts on “Cran-Raspberry Bakery Muffins

  1. Beverly Sutphin says:

    Muffin body was delicious. But the butter to flour ratio for streusel topping is off. Recipe calls for more butter than flour. Ended up with deflated streusel with small pools of butter in bottom of muffin pan after baking.

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