Lemon Cranberry Muffins With Streusel Topping

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The other day we were in Costco and they always have lots of great samples. One of the samples was Lemon Cranberry Muffins samples. I didn’t want to pay the high prices for all the muffins, so I started to look for some recipes.

I love to make muffins with sour cream. They are so moist. I also wanted to add a streusel topping. I am really happy at how this recipe came out.

Lemon Cranberry Muffins With Streusel Topping

Ingredients

• 7 Tablespoon butter, softened
• ⅓ sour cream
• 1 large egg yolk
• 1 large egg
• 1 teaspoon almond extract
• ¾ cup sugar
• 1 ½ cups all purpose flour
• ¾ teaspoon salt
• 1 ½ teaspoon baking powder
• 1 Tablespoon lemon zest
• 1 Tablespoon poppy seeds
• ¾ cup cranberries

Streusel Topping

• 3 Tablespoon butter
• ½ cup all purpose flour
• 3 Tablespoon sugar

INSTRUCTIONS

1. Preheat oven to 375*. Line a cupcake tin with cupcake liners and set aside.
2. In a small bowl make the streusel. Combine the butter, flour and sugar in a bowl. Using your fingers, mix together until crumbly. Set aside.
3. In a medium bowl, mix together butter, milk, egg yolk, egg, and almond extract.
4. In a large bowl, whisk together the sugar, flour, baking powder, and salt.
5. Fold the wet ingredients into the dry ingredients.
6. Add the lemon zest, poppy seeds, and cranberries until just combined.
7. Fill 12 muffin tins about ¾ full and sprinkle the streusel over the muffin batter.
8.  Bake muffins for 20-22 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
9. Let it cool and enjoy!

Makes 12 muffins.