Cranberry Muffins with Rum Pecan Streusel
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1½ C fresh cranberries
  • ¼ C spiced rum
  • 1½ C all purpose flour
  • ¾ C sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground allspice
  • 1 C finely chopped pears
  • ¼ C canola oil
  • 1 beaten egg
For the streusel topping
  • 1¼ C chopped pecans
  • 2 tbsp brown sugar
  • 2 tbsp spiced rum
  1. Line a 12 cup muffin pan with liners.
  2. Mix together the cranberries and rum. Set aside.
  3. In a mixing bowl, combine the lour, sugar, baking powder, salt, cinnamon and allspice.
  4. In another bowl, combine the egg, pear, canola oil. Stir in the cranberry/rum mixture. Pour into the flour mixture and mix until just combined.
  5. Spoon the mixture into 12 muffin cups.
  6. Make the streusel topping. Mix together the pecans and brown sugar. Stir in the 2tbsp spiced rum. Spoon over the muffins.
  7. Bake at 350 for 15-20 minutes. Do the toothpick test to make sure the muffins are done.
  8. Cool before serving.
Adapted from Better Homes and Gardens New Cookbook
Nutrition Information
Serving size: 1 muffin
Recipe by This Gal Cooks at