Cranberry Crumble Muffins
PREP TIME
10 min.
COOK TIME
25 min.
Serving Size
12 muffins
Brilliant red cranberries look like jewels in these muffins with a sweet crumble topping. The combination of sweet and tart flavours will add brightness to your breakfast or tea time.
Ingredients
MUFFIN FILLING
- 1 1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) each, baking soda and salt
- 3/4 cup (175 mL) packed brown sugar
- 1 egg
- 1 1/4 cups (300 mL) milk
- 1/4 cup (60 mL) plain yogurt (not fat-free)
- 1/4 cup (60 mL) butter, melted
- 2 cups (500 mL) fresh or frozen cranberries
CRUMBLE TOPPING
- 1/3 cup (75 mL) quick-cooking rolled oats
- 1/4 cup (60 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1 Tbsp (15 mL) butter, melted
Directions
Crumble:
| 1. | In a small bowl, combine oats, sugar, cinnamon, and butter; set aside. |
Muffins:
| 1. | Preheat the oven to 375°F (190°C). Butter a 12-cup non-stick muffin pan or line with paper liners. |
In a large bowl, combine all-purpose and whole wheat flour, baking powder, cinnamon, baking soda, and salt. In another bowl, whisk together sugar, egg, milk, yogurt, and butter until blended. Pour over dry ingredients and sprinkle with cranberries; stir just until moistened.
| 2. | Spoon into prepared muffin pan; sprinkle tops with crumble. Bake for about 25 minutes or until the top is firm to the touch. Cool in pan for 5 minutes and then transfer to rack to cool completely. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Use a gentle hand when stirring muffins together, and stir just until the dry ingredients are no longer visible to keep them tender; over mixing makes dense, rubbery muffins.
- For the adventurous: add 1/2 tsp (2 mL) Chinese five-spice powder to the crumble.
- Add 1/2 cup (125 mL) chopped toasted almonds with cranberries.
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