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Cranberry Ginger Muffins with Streusel

Cranberry Ginger Muffins with Streusel


1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground ginger
  Pinch of Kosher salt
4 tablespoons cold butter
1/3 cup chopped pecans
3 cups unbleached all-purpose flour
4 teaspoons ground ginger
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
1 cup roughly chopped pecan halves, lightly toasted
1 1/2 cups buttermilk
12 tablespoons melted unsalted butter, plus more for buttering the pan
1 cup granulated sugar
2 eggs
2 teaspoons grated fresh ginger
2 teaspoons vanilla extract
1 jar French cranberries in syrup, drained

Cooking Instructions

Have all ingredients at room temperature. Preheat the oven to 375 F with the rack in the middle position. Butter a 12-cup muffin tin.

To make the streusel: Stir together the flour, brown sugar, ginger and salt in a small mixing bowl. Using a pastry blender or 2 forks, cut in the butter until it creates pea-sized crumbs. Fold in the chopped pecans and set aside.

To make the muffins: Sift together the flour, ginger, baking powder, salt and baking soda in a medium mixing bowl. Add the pecans to the dry ingredients and set aside.

In a large mixing bowl, whisk together the buttermilk, melted butter, sugar, eggs, fresh ginger and vanilla. Add the dry ingredients to the buttermilk mixture, and, using a rubber spatula, fold together until no streaks of flour remain. Do not over mix. Gently fold in the drained cranberries, just until incorporated.

Spoon the batter into the muffin tins. Sprinkle the streusel over the tops of the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of muffins comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes. Release the muffins from the pan and serve.

Makes 1 dozen muffins.

Equipment List

Mixing Bowls
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