Cranberry Muffins with Walnut Crumb Topping
It's hard to resist picking at the crisp topping of these muffins, which are baked with crunchy, sugary walnuts.
Ingreadient :
Crumb Topping
- 1/4 cup walnut pieces
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon baking powder
- Pinch of kosher salt
- 2 1/2 tablespoons unsalted butter, melted
Muffins
- 2 cups all-purpose flour
- 1/2 cup plus 1 1/2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of kosher salt
- 1 cup plain low-fat yogurt
- 1 large egg, lightly beaten
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1 1/2 cups fresh or frozen cranberries
Glaze
- 1 cup confectioners' sugar
- 1 1/2 tablespoons water
Direction :
Crumb Topping
- 1/4 cup walnut pieces
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon baking powder
- Pinch of kosher salt
- 2 1/2 tablespoons unsalted butter, melted
Muffins
- 2 cups all-purpose flour
- 1/2 cup plus 1 1/2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of kosher salt
- 1 cup plain low-fat yogurt
- 1 large egg, lightly beaten
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1 1/2 cups fresh or frozen cranberries
Glaze
- 1 cup confectioners' sugar
- 1 1/2 tablespoons water
