Recipe

Cranberry Muffins With Walnut Crumb Topping Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 425°.
Step #2 Lightly grease the c & top of a 12-c nonstick muffin pan.
Step #3 MAKE THE CRUMB TOPPING: In a pie plate, toast the walnuts for 5 mins, or until browned & fragrant; cool.
Step #4 In a large bowl, mix the flour with the granulated & light brown sugars, baking powder & salt.
Step #5 Stir in the butter, then add the walnuts & pinch the topping mixture into clumps.
Step #6 MAKE THE MUFFINS: In a medium bowl, mix the flour with 1/2 c of sugar, baking powder, baking soda & salt.
Step #7 In another bowl, mix the yogurt with the egg & butter; stir in the the dry ingredients.
Step #8 Toss the cranberries with the remaining 1 1/2 tbsps of sugar & fold into the muffin batter.
Step #9 Spoon the batter into the muffin c & cover with the crumb topping.
Step #10 Gently press the topping onto the muffins so it adheres.
Step #11 Bake for 20 mins, or until the muffins are golden & a toothpick inserted in the center comes out clean.
Step #12 Let the muffins cool in the pan for 5 mins, then transfer to a rack set over a baking sheet.
Step #13 MAKE THE GLAZE: In a medium bowl, mix the confectioners' sugar with the water until smooth & barely runny.
Step #14 Drizzle the glaze over the warm muffins & let it set.
Step #15 Serve the muffins warm or at about room temp.
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