Tart & Crunchy Cranberry-Pecan Streusel Muffins

1. Oven & Tin Prep

Preheat your oven to 425 degrees F. Coat a 12-cup muffin tin with vegetable oil spray for easy release of the muffins.

2. Streusel Blend

Using a food processor, combine the all-purpose flour, light brown sugar, granulated sugar, softened butter, and a pinch of salt. Process to a coarse, sandy texture, with about 4 to 5 pulses. Add pecans and pulse again until coarsely chopped (about 4 pulses). Transfer to a bowl and set aside.

3. Dry Mix

In a mixing bowl, whisk together all-purpose flour, baking powder, and 3/4 teaspoon of salt. Set aside.

4. Pecan Sugar

In the food processor, blend toasted pecans with granulated sugar until they reach a coarse sand consistency, approximately 10 to 15 seconds. Pour into a large bowl.

5. Wet Ingredients

Into the pecan-sugar mixture, whisk in eggs, melted butter, and milk until thoroughly combined.

6. Combine Mixes

Gently whisk the dry ingredients into the wet mix until just moistened. Avoid overmixing. Let the batter rest for 30 minutes to thicken.

7. Cranberry Prep

Pulse cranberries, remaining 1/4 teaspoon salt, and confectioners’ sugar in the food processor until very coarsely chopped, about 4 to 5 pulses. Fold the cranberry mix into the batter with a rubber spatula.

8. Fill & Top

Distribute the muffin batter evenly among the prepared tin, filling and mounding slightly. Sprinkle with the prepared streusel topping, pressing lightly to adhere.

9. Bake

Place in the oven and bake until tops are golden, firm to the touch, and a toothpick comes out with a few moist crumbs, about 17 to 18 minutes. Halfway through, rotate the tin to ensure even baking.

10. Cooling

After baking, let muffins cool in the tin for 10 minutes before transferring them to a wire rack. Allow them to cool for an additional 10 minutes before indulging.