Cranberry Muffins with Pear
A delicious Cranberry Muffins recipe for a bakery-style muffin filled bursting with cranberries. A nice winter muffin that is tasty!
Servings: 16
Calories: 138kcal
Ingredients
Muffins
- ½ cup Buttermilk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1½ cup All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- 2 teaspoon Baking soda
- ½ teaspoon Salt
- 1½ teaspoon Cinnamon
- 3 Tablespoon Coconut oil- melted
- ¾ cup Pear- cored and chopped roughly 1 large pear
- ¾ cup Cranberries- roughly chopped
- ½ cup Almonds- chopped
Streusel
- ½ cup All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- 1 teaspoon Cinnamon
- 5 Tablespoons Butter- melted
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place paper liners in muffin tin.
- Start by mixing the wet ingredients in a mixing bowl (buttermilk, eggs, and vanilla).
- Once well combined, sift the dry ingredients into the wet (flour, sugars, baking soda, salt, and cinnamon).
- Add in the melted coconut oil and mix until well combined.
- Once combined, add in the chopped fruits and nuts.
- Fold until well incorporated.
- For the streusel, add in all of the ingredients into a separate bowl.
- Combine until the mixture is clumping and can hold shape.
- Prepare a muffin pan with liners and add in the muffin mixture.
- Fill ¾ of the liner with the muffin mixture,
- Fill the remaining ¼ space with the streusel mixture making sure to not pack it down.
- Bake for 20-25 minutes.
- Check with a toothpick to be sure the muffins are fully cooked.
- Top with your favorite icing and fresh cranberries.
Nutrition
Calories: 138kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 220mg | Potassium: 38mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg