Crumble-Topped Cranberry Muffins
User Reviews
5
Crumble-Topped Cranberry Muffins
Description
This recipe features a batter combining sugar, brown sugar, flour, baking powder, salt, egg, sour cream, and vegetable oil, creating a moist and tender crumb. Chopped fresh cranberries mixed with sugar are folded into the batter, adding tart bursts throughout.
The crumble topping is prepared by cutting cold butter into a mixture of flour and sugars until pea-sized clumps form, then sprinkled over the batter. Baking at 400°F produces muffins with a golden crumbly top and soft interior with juicy cranberry pockets.
These muffins work well for breakfast or a snack, offering a balance of sweet and tart flavors with texture contrasts. The recipe yields about 12-14 muffins but can easily be doubled for larger batches.
Ingredients
Cranberries
- 1 cup cranberries fresh
- 2 Tbsp granulated sugar
Muffins
- 1/3 cup granulated sugar
- 2 Tbsp packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 large egg
- 1/2 cup sour cream
- 1/3 cup vegetable oil
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp packed light brown sugar
- 6 Tbsp cold butter unsalted
Instructions
- Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.
- Chop the cranberries, then add to a small mixing bowl. Add 2 Tbsp granulated sugar, stir, then set aside.
- In a mixing bowl, add granulated sugar, light brown sugar, flour, baking powder, and salt. Whisk to combine. Set aside.
- In another larger mixing bowl, add the egg, sour cream, and vegetable oil. Whisk together, then stir in the dry ingredients from the previous step, until just combined.
- Gently stir in the cranberry mixture.
- In the mixing bowl you used for the dry ingredients, add the crumble topping ingredients (flour, granulated sugar, brown sugar, and butter). Cut the butter into the mixture using a pastry cutter, two forks, or just your fingers. Once you get pea-sized clumps, you're good.
- Scoop/pour batter into the prepared muffin pan, filling the liners about 2/3 of the way up. Evenly sprinkle the crumble topping over the tops of the muffin batter.
- Bake in preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove muffin pan from oven and let muffins cool in the pan for a 3-5 minutes, then transfer to a wire cooling rack to continue cooling.
Notes
- This recipe yields approximately 12-14 muffins and can be doubled to make more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 56mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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