I was planning on making a clementine cake a la Walter Mitty (still might...) but because I bought those cranberries I started with these muffins first.
Rating: 9/10
Why: They came out just as a muffin should. But I could not help wishing they were sweeter...like a cupcake. Lol. And I also wish I'd chopped the pecans smaller...they are necessary for the added texture, but I don't like nuts all that much.
Cranberry Clementine Muffins
Adapted from Sally's Baking Addiction
Makes about 20-22 muffiins
Streusel:
- 1/4c flour
- 2T sugar
- 1/2 tsp cinnamon
- 3T cold unsalted butter
- 2c flour
- 1tsp baking soda
- 1/2tsp salt
- 1c chopped fresh cranberries (thawed frozen & dried okay too)
- 1c chopped pecans (or preferred nut)
- 1 large egg, room temp.
- 1/2c brown sugar
- 1/2c granulated sugar
- 1c buttermilk (substitute: pour 1T lemon juice into a measuring glass, fill to the 1 cup mark with milk and let sit 5 min.)
- 1/3c oil
- 1tsp vanilla extract
- 2T clementine zest (about 6-7 small clementines)
- 1c powdered sugar
- 1-2T clementine juice (use your zested clementines)
Directions:
Preheat oven to 350F and prep muffin pans with liners.
In a small mixing bowl, prep the streusel by mixing together the dry ingredients and cutting in the butter. (You can use a pastry blender, forks or two butter knives to cut it in.) Set aside.
In a large bowl, mix together the flour, baking soda, salt, cranberries and nuts.
In a separate bowl, blend the egg and sugars. Then add the buttermilk, oil, vanilla and zest. Blend well. Gradually add this mixture to the mix. Stir just until combined.
Fill muffin liners 2/3 full, then sprinkle with the streusel topping. Gently push the topping into the batter just so that it sticks.
Bake about 15 minutes and let cool.
While cooling, make the glaze by mixing together the powdered sugar and clementine juice. Drizzle over the cooled muffins.
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