Sunday morning muffins for a wet winter's day...

This recipes proves the beauty of a high butter ratio.

Cranberry Pecan Muffins:
3Cups All purpose flour
1Tbsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 Tbsp. Cinnamon
1 1/2 Cups brown sugar
1 1/4 Cups milk
2 eggs
1/2 C. Melted butter
2 1/2 Cups fresh cranberries halved
1 Cup chopped pecans

NOTE: I do not recommend using a stand mixer to mix this recipe. It is too easy to over mix. So,I mix everything by hand, old-school style...

- In a large mixing bowl sift together drys with a whisk
-fold in melted butter THEN fold in milk and whisked eggs
-mix until mostly smooth, batter will be slightly lumpy.
-fold in fruit and nut.
-divide into muffin cup, be generous with batter.
-top with streusel topping

Streusel Topping
375 grams brown sugar
375 grams all purpose flour
325 grams butter
18 grams cinnamon
10 grams salt

NOTE: you should use a stand mixer for mixing streusel

-cream butter and sugar
-scape down sides of bowl
-add sifted drys
-mix until small balls form

Top muffins with a generous amount of topping and bake at 350 for 15-20 min OR until a knive inseted in the middle of the muffin comes out clean.


Eat the warm with coffee! In bed!

Enjoy!