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Cran-Raspberry Bakery Muffins Recipe

Cran-Raspberry Bakery Muffins Recipe

By Brooke McLay

No need to pay bakery prices for a batch of truly decadent, streusel-topped muffins. This recipe yields soft, perfectly moist and delicious muffins in no time at all. Rich with tangy cranberries, full of the goodness of fresh raspberries. You won’t ever want to spend a dime again on a store-bought version!

Bakery-Style Cranberry Streusel Muffins


For the Muffins:

  • 2 eggs
  • 1/2 cup oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cup flour
  • 1/4 cup milk
  • Juice & zest of 1 orange
  • 1 cup fresh or frozen cranberries or blueberries
  • 1 pint fresh raspberries

For the Streusel:

  • 1/3 cup butter, softened
  • 1/4 cup flour
  • 1/2 cup sugar


In a large bowl, beat together eggs, oil and brown sugar until well mixed. Add the remaining ingredients and stir them just until mixed. Fold in fresh cranberries and raspberries. In a second bowl, use a fork to mix all the ingredients together until crumbly. Spoon the batter into giant muffin cups, top with streusel, and bake in an oven preheated to 350 degrees for 30-32 minutes, or until the center of the muffin is fully cooked and springs back when touched lightly with your finger