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12 servings


0 hours 15 mins


0 hours 20 mins


0 hours 35 mins

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1/4 Cup walnut pieces, toasted

1/2 Cup all-purpose flour

2 Tbsp. Sugar

2 Tbsp. Brown sugar

1/4 Tsp. baking powder

Pinch of salt

2 1/2 Tbsp. Land ‘o Lakes light butter, melted


2 Cups all-purpose flour

1/2 Cup plus 1 Tbsp. Sugar

2 Tsp. baking powder

1/2 Tsp. baking soda

Pinch of salt

1 Cup fat free Greek yogurt

2 large eggs, beaten

8 Tbsp. Land ‘o Lakes light butter, melted

1 1/2 Cups frozen cranberries


3/4 Cup Confectioner’s Sugar

1 1/2 Tbsp. fresh clementine juice, from 2-3 clementines


1. Preheat the oven to 425°. Line a 12 cup muffin tin with cupcake liners.

2. Toast the walnuts for a couple of minutes in a small skillet on the stovetop until browned and fragrant. Allow the nuts to cool.

3. In a large bowl, make the crumb topping by mixing the flour with the  sugar and light brown sugar, baking powder and salt. Add the butter, then add the walnuts and press the topping mixture into clumps with your hand. Put the topping to the side.

4. In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda and salt. In another bowl, mix the yogurt with the eggs and butter. Add the dry ingredients and mix to create a batter. Note:  this batter is very thick…closer to dough so don’t be alarmed.  Toss the cranberries with the remaining tablespoon of sugar and fold into the muffin batter.

5. Spoon the batter into the muffin cups and press down to fill the cup. Top with the crumb topping. Gently press the topping onto the muffins so it adheres. Bake for 20 minutes until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes. Put the muffins on a rack set over a baking sheet covered with tin foil or a silpat (for easy cleanup).

6. In a medium bowl, mix the confectioners’ sugar with the clementine juice until smooth. Drizzle the glaze over the warm muffins using a fork or spoon and let it set. Serve the muffins warm or at room temperature.

NOTE:  These are great in the Fall when you are looking for those cranberry and walnut flavors and they are a great addition on a brunch buffet. See my New Year’s Day Brunch menu for some other recipe ideas.

I like that I can make these and use some of my favorite substitutions and no one even knows. I don’t have to make an announcement that I’ve used fat free Greek yogurt or my trusty stand in, Land ‘o Lakes butter.  They are just good and everyone loves them.

Do take note that the batter is more like a dough so it doesn’t pour.  There is enough moisture so you don’t have to worry about them being dry.  The crumbly sugar top is great with this because the muffin is not very sweet on it’s own.

Use fresh cranberries if they are in season and you can find them.  You can also change up the nuts you use.  You decide.