Cupcakes with cranberries and nuts

Cupcakes with cranberries and nuts

Ingredients

• Eggs - 1 pc.
• Milk - 3 tbsp. spoons
• Butter - 35 g
• Walnuts - 0.5 cups
• Fresh cranberries - 0.5 cups
• Sugar - 0.25 cups
• Powdered sugar - 1 teaspoon
• Flour - 50 g
• Baking powder - 0.25 tsp
• Salt
• For the streusel:
• Chopped nuts - 3 tbsp. spoons
• Flour - 2.5 tbsp. spoons
• Butter - 35 g
• Sugar - 1 tbsp. the spoon
• Brown sugar - 1 tbsp. the spoon
• Salt

Directions

1. To prepare the steisel, combine flour, butter, brown and regular sugar, and salt. Mix until the mass begins to resemble wet sand. Add nuts, set aside.
2. Preheat oven to 190 degrees. Butter 4 muffin tins and dust them with flour. Combine flour, baking powder and 0.25 teaspoons of salt.
3. Roast nuts and cool. Grind nuts and sugar with a blender into crumbs.
4. Melt and cool butter. Transfer the nut mixture to a bowl, add the egg, milk, melted butter. Mix thoroughly.
5. Add flour, stir until smooth. Set aside for 30 minutes.
6. Mix cranberries and powdered sugar, add a pinch of salt. Grind with a blender. Add cranberry mixture to the batter.
7. Divide the dough into prepared molds. Sprinkle with streusel, gently pressing it into the dough.
8. Bake cranberry walnut muffins until golden brown, 18 to 20 minutes.
9. Leave the finished muffins with cranberries and nuts to cool on a wire rack for 10 minutes, then remove from the molds and leave for another 10 minutes.