Cranberry Muffins with Walnut Crumb Topping

Ingredients

  • 2 ½ tablespoons unsalted butter, melted
  • 1 ½ tablespoons water
  • CRUMB TOPPING:
  • 1 ½ cups fresh or frozen cranberries
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • + 14 more ingredients
    • 2 tablespoons light brown sugar
    • 1 cup plain low-fat yogurt
    • Pinch of salt
    • ¼ cup walnut pieces
    • GLAZE:
    • MUFFINS:
    • ¼ teaspoon baking powder
    • Pinch of salt
    • ½ teaspoon baking soda
    • ½ cup all-purpose flour
    • 1 cup confectioners' sugar
    • ½ cup plus 1 1/2 tablespoons granulated sugar
    • 1 stick (4 ounces) unsalted butter, melted and cooled
    • 1 large egg, lightly beaten

1. Preheat the oven to 425°. Lightly grease the cups and top of a 12-cup nonstick muffin pan. 2. MAKE THE CRUMB TOPPING: In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder a...

View full recipe at My Recipes

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