Cranberry Pecan Streusel Muffins - High Altitude
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cut up
- 1/4 cup (1 ounce) pecans or walnuts, finely chopped
- 1/2 cup granulated sugar
- 1 cup cranberries, coarsely chopped
- 1/2 cup (2 ounces) pecans or walnuts, chopped
- 1 teaspoon grated orange zest
- 1 teaspoon orange extract
- 1 large egg at room temperature
- 1 cup plain or orange yogurt, top liquid poured off
- 4 tablespoons (1/4 cup) unsalted butter, melted, or canola oil
- 2 tablespoons wheat germ
- 1 1/2 cups unsifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda, if using
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Special Equipment: 2 1/2-inch muffin cups; sifter; wooden skewer or cake tester
Pan Preparation: Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
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Position rack in center of the oven. Preheat oven to 400°F and bake 20 to 22 minutes. Prepare the pan as directed.
In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.