Sweet, crumbly streusel balances bursts of tartness from the cranberries in these tender sour-cream muffins. They’re shown here with Marcona Almond Streusel, but you can use Cocoa Cardamom Streusel or Coconut Macadamia Streusel instead if you prefer.
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This is just the recipe I was looking for. The streusel is perfect and the muffins stay fresh without drying out. I would like to make Jumbo muffins with this recipe and am unsure how long to cook the muffins but these are so good that I will play around with the timing. I am also pretty sure that you can substitute blueberries instead of cranberries to change it up. I will definately make these again.
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