Makes 6 large or 12 small muffins
3 cups unbleached white flour
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, room temperature
11/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk
13/4 cups coarsely chopped cranberries
1. Preheat the oven to 375 degrees. Butter 6 large (33/4 inches) or 12 small (23/4 inches) muffin tins. In a large bowl, sift together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar on medium speed until well mixed, about 3 minutes. Add the eggs one at a time and beat until incorporated. Add the vanilla; mix until well combined. Reduce speed to low; add the flour mixture alternating with the milk, beating just till the flour is mixed in. With the mixer on its lowest setting, add the cranberries and let the mixer run till they are just combined into the batter. Do not overmix.
3. Divide batter between the muffin tins; sprinkle generously with streusel topping. Bake until light golden, about 40 minutes for large muffins, about 25 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
½ cup all-purpose flour
¼ cup brown sugar, packed
½ stick unsalted butter
½ teaspoon ground cinnamon
½ cup pecan pieces (optional)
Place ingredients in the bowl of a food processor fitted with a blade attachment. Pulse several times until combined. Alternatively, mix ingredients together in a small bowl with a fork.
Per serving: 775 calories, 13.8 grams saturated fat, 116 milligrams cholesterol, 119.6 grams carbohydrates, 12.1 grams protein, 570 milligrams sodium, 4.3 grams fiber.