These Streusel-Top Cranberry Pecan Muffins Are Sweet-Tart Delights

Winter breakfast perfection

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

These cranberry pecan muffins are the perfect sweet-tart way to start a winter morning. A basket of these and a bag of coffee beans would make a low-key but much-appreciated gift idea, too. (Just saying.)

Customize the muffins by using your choice of homemade or store-bought cranberry sauce; if going the DIY route, we like this grapefruit-cranberry sauce recipe. To make the recipe fully plant-based, use plant butter for the streusel, your favorite egg replacer for the egg, and mix up a small batch of vegan ‘buttermilk’ using soy milk and lemon juice.

More Related Recipes to Try Next:
Gluten-Free Blueberry Muffins
Whole-Grain Fruit-and-Nut Muffins
Morning Muffins with Quinoa and Flax

Streusel-Top Cranberry Pecan Muffins

12 muffins
Prep Time
15 min
Cook Time
15 min
30 min



  • 3 tbsp 
organic evaporated 
cane juice (aka organic cane sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 cup 
chilled organic unsalted dairy or plant butter, cubed
  • 1/2 cup 
chopped raw 
unsalted pecans


  • 1 cup white whole-wheat flour
  • 3/4 cup 
fine stone-ground cornmeal
  • 1/2 cup 
organic evaporated 
cane juice (aka organic cane sugar)
  • 2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp 
each sea salt and 
ground nutmeg
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/4 cup 
organic unsalted butter, melted and slightly cooled
  • Grapefruit & Cranberry Sauce


  1. Preheat oven to 400ºF. Line a 12-count muffin tin with paper liners.
  2. Prepare streusel: In a medium bowl, combine flour, cane juice and cinnamon. With fingers or a pastry blender, rub or cut in butter until in small ( 1/8-inch) pieces. Stir in pecans. Refrigerate until needed.
  3. Prepare muffins: In a large bowl, whisk flour, cornmeal, cane juice, baking powder, cinnamon, salt and nutmeg. With a rubber spatula, fold in egg, buttermilk and butter just until blended. Fold in cranberry sauce; do not over-stir.
  4. Divide batter among wells of muffin tin. Sprinkle with streusel and bake until a toothpick inserted in center of muffins comes out clean, 15 to 20 minutes.

Nutrition Information

  • Serving Size 1 muffin
  • Calories 264
  • Carbohydrate Content 37 g
  • Cholesterol Content 35 mg
  • Fat Content 11 g
  • Fiber Content 0 g
  • Protein Content 4 g
  • Saturated Fat Content 5 g
  • Sodium Content 130 mg
  • Sugar Content 21 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g