Cranberry Muffins with Crumb Topping

You can never have too many morn meal recipes, so give Cranberry Muffins with Crumb Topping a try. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 229 calories. This dairy free recipe serves 12 and costs 40 cents per serving. A mixture of vanillan extract, eggs, cranberries, and a handful of other ingredients are all it takes to make this recipe so delicious. 66 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Pies and Plots. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so awesome. Cranberry Muffins with Walnut Crumb Topping, Apple Muffins with Crumb Topping, and Banana Muffins with Crumb Topping are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. Generously oil a 12 cup muffin tin, including the top.Make the muffins. In a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.Make the topping. In a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the oil and stir to form about pea-sized clumps.Scoop the batter into the muffin tin using a regular sized ice cream scoop, dividing any remaining batter among the cups. The cups should be very full. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.Bake for 30-35 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.The muffins may be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil, placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

 

Step by step:

1. Preheat the oven to 375 degrees F. Generously oil a 12 cup muffin tin, including the top.Make the muffins. In a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid.

2. Add in the flour quickly while stirring. Stir until a smooth batter is formed.

3. Add in the cranberries, and mix to combine.Make the topping. In a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the oil and stir to form about pea-sized clumps.Scoop the batter into the muffin tin using a regular sized ice cream scoop, dividing any remaining batter among the cups. The cups should be very full. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.

4. Bake for 30-35 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.The muffins may be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil, placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

Nutrition Information:

covered percent of daily need