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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 425°F (you will reduce the temperature to 350°F after the muffins bake for 5 minutes)
Step 2
Coat a 12-cavity standard-size muffin tin, or use paper baking cups.
Step 3
In a medium size bowl, whisk the dry ingredients together and set aside.
Step 4
In another bowl, beat the sugar, butter, oil and eggs together to combine. Add the sour cream and vanilla and beat until well blended.
Step 5
Pour the wet ingredients into the bowl of dry ingredients. Measure the cranberries into a small bowl and toss with 1 tablespoon of flour; then, using a rubber/silicon spatula gently fold in the cranberries until the batter is combined. Do not over mix the batter.
Step 6
Blend the walnuts, flour, sugar and butter together and stir until you have small pea-sized clumps.
Step 7
Fill the muffin tins completely full then sprinkle the tops with the streusel topping.
Step 8
Transfer to the oven and bake for 5 minutes at 425°F; then reduce the temperature to 350°F and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Step 9
Allow the muffins to cool completely before removing them from the pan.
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