Chocolate Cranberry Streusel Muffins
These muffins are a breakfast, brunch or snack dream. Moist and tasty, they are loaded with fresh cranberries and chocolate chips and topped with streusel.
Prep Time
15minutes
Cook Time
20minutes
Prep Time
15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 400 and either line the cups of a muffin tin with baking or oil the tin.
  2. Whisk the oil and sugar in a mixing bowl, then add the orange zest and eggs to the mixture.
  3. Sift the flour, baking powder, and salt together in a separate bowl, then add those dry ingredients to the liquid, mixing only enough to combine them.
  4. Add the buttermilk and mix again for a few strokes with a fork or spatula.
  5. Add the cranberries and chocolate chips, mix again for a few strokes and spoon the mixture into the cups of the muffin tin.
  6. For the streusel, mix the second batch of flour (1/4-1/3 cup), butter, and brown sugar together until crumbly. the more flour the more crumbly the streusel will be. Gently put the streusel on top of each muffin cup. Sprinkle any optional chocolate chips (just a few – minis works best for this)
  7. Bake the muffins for 15-20 minutes, until they rise and spring back when gently touched.
Recipe Notes

I used frozen cranberries because the fresh ones are not in stores near me in early October.
You can make homemade buttermilk by mixing 1/2 cup milk with 1/2 tablespoon (1 1/2 teaspoons) white vinegar or fresh lemon juice, then letting the mixture stand for about 10 mintues until it begins to curdle.
to avoid spills on the oven floor if a muffin rises and overflows during baking, catch drips by putting a baking sheet on the rack under the one you’re using for the muffins.