Crumble Topped Cranberry Muffins Recipes

CRANBERRY CRUMB MUFFINS

In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.

Provided by Samantha Seneviratne

Categories snack, quick breads, dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 16

Cranberry Crumb Muffins image

Steps:

Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Ingredients

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

CRANBERRY HARVEST MUFFINS

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

Cranberry Harvest Muffins image

Steps:

Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

APPLE CRANBERRY MUFFINS

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

Apple Cranberry Muffins image

Steps:

In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1-1/2 cups reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

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CRANBERRY CRUMB MUFFINS - ACCIDENTAL HAPPY BAKER

Web Jan 27, 2020 1 1/3 cup all purpose flour. 2 teaspoons baking powder. Preheat the oven to 350 degrees and prepare your muffin tin with paper …
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In a medium bowl, whisk together the sugar, milk, melted butter, egg, and vanilla. Add the chopped cranberries and mix well. In a separate bowl, combine the flour and baking powder. Then stir the flour mixture into the wet ingredients, stirring only until just combined.
Divide the muffin batter evenly among the muffin cups and sprinkle with the topping. Bake at 350 degrees for 18-20 minutes or until the tops are golden brown and spring back when touched.

Crumble Topped Cranberry Muffins Recipes

CRANBERRY CRUMB MUFFINS

CRANBERRY HARVEST MUFFINS

APPLE CRANBERRY MUFFINS

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

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