Cranberry Chocolate Chunk Walnut Streusel Muffins

Prep Time: 20 mins | Cook Time: 25 mins | Course: Breakfast | Yield: 12-14

Tart cranberries and craisins with chocolate chunks stir into a great muffin topped with a walnut and lemon zest streusel. These muffins burst with flavor, inspired by my daughter Audrey who adapted these “blueberry” muffins on a girl’s trip to meet the whims of all her friends, and by Sally McKenney of Sally’s Baking Addiction https://sallysbakingaddiction.com/blueberry-muffins/#tasty-recipes-67559 

½ cup butter, softened 

¼ cup sugar

¼ cup brown sugar

2 eggs

½ cup sour cream or plain yogurt

2 tsp vanilla

1 ¾ cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup cranberries, fresh or frozen

¼ cup milk

¾ cup craisins

¾ cup chocolate chunks (or chips)

Walnut Streusel Topping:

½ cup brown sugar

½ cup walnuts

1 tsp cinnamon

1 Tbsp lemon zest

2 Tbsp butter

Preheat the oven to 425*. Spray oil 12-14 muffin tin wells or liners if using. Cream butter, sugar, and brown sugar together until creamy and fluffy in a stand mixer. Add in the eggs, sour cream, and vanilla. Mix until incorporated. Whisk flour, baking soda, baking powder, salt, and cinnamon together in a small bowl. Stir in the cranberries, then add to the mixer, and top with the milk, craisins, and chocolate chunks. Mix until just incorporated, finishing by scraping down the sides and bottom of the bowl with a rubber scraper. Fill prepared muffin tin/liners with about ⅓ cup muffin batter.

Layer brown sugar, walnuts, cinnamon, lemon zest, and butter in a food processor. Pulse until nuts are chopped and ingredients are blended together. Spoon about 1 tablespoon + ½  over each muffin (I use it all). 

Bake 5 minutes, then turn the oven down to 350*, and bake for an additional 18-20 minutes or until a toothpick tester comes out clean. An insta-thermometer inserted in the muffin should read about 205*.