Cranberry-Pecan Muffins

Cranberry-Pecan Muffins are the perfect breakfast or snack during the Holiday season.

For the Streusel Topping
3 tablespoons all-purpose flour (I used King Arthur Flour)
1 tablespoon brown sugar
4 tsp. granulated sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1/8 tsp. salt
1/2 cup pecans

For the Muffins
2 large eggs
6 tablespoons unsalted butter, melted and cooled
1/2 cup whole milk
1 1/4 cups pecans
1 cup plus 1 tablespoon granulated sugar
1 1/2 cups all-purpose flour (I used King Arthur Flour)
1 1/2 tsp. baking powder
1 tsp. salt, divided
2 cups cranberries, thawed if frozen
1 tablespoon powdered sugar

View the full recipe at Floating Kitchen →