CRANBERRY PECAN STREUSEL MUFFINS

Cranberry Pecan Streusel Muffins image

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.

Provided by Susan G. Purdy

Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 24

Ingredients

Topping:
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
¼ teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
¼ cup (1 ounce) pecans or walnuts, finely chopped
Muffins:
½ cup granulated sugar
1 cup cranberries, coarsely chopped
½ cup (2 ounces) pecans or walnuts, chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid poured off
4 tablespoons (¼ cup) unsalted butter, melted, or canola oil
2 tablespoons wheat germ
1½ cups unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Special Equipment
2½-inch muffin cups; sifter; wooden skewer or cake tester

Steps:

Pan preparation:
Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
Muffins:
Position rack in center of the oven. Preheat oven to 400°F.
In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
Cooks' Note
If you are baking the muffins at high altitude, follow the adjustments below.
If baking at 3,000 feet:
Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
If baking at 5,000 feet:
Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
If baking at 7,000 feet:
Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
If baking at 10,000 feet:
Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.