Cranberry Pecan Streusel Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter unsalted melted
• 0.5 teaspoon cinnamon 
• 1 cup cranberries coarsely chopped
• 1 large eggs at room temperature
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon orange extract 
• 1 teaspoon orange zest grated
• 2 ounces walnuts chopped
• 0.5 teaspoon salt 
• 1 tablespoon butter unsalted
• 2 tablespoons wheat germ 
• 1 cup yogurt plain

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• muffin liners
• sifter

Directions

1. Position rack in center of the oven. Preheat oven to 400°F and bake 20 to 22 minutes. Prepare the pan as directed.
2. In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
3. Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
4. In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ.
5. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
6. Divide the batter evenly among the muffin cups, filling them nearly full.
7. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.)
8. Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
9. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of Harper
10. Collins Publishers