Cranberry Crumb Muffins

12 Muffins
40 min

Get excited because it's officially cranberry season! I love working with cranberries because they are super versatile and can bring their unique, tangy flavor to a variety of savory and sweet dishes. This cranberry crumb recipe uses my go-to muffin base and is packed with delicious tart and sweet cranberries that burst with each bite. With notes of orange and a sugar crumb topping, these muffins are the perfect addition to your morning cup of coffee. My favorite part about this recipe, is it makes exactly twelve muffins and can be made from start to finish in under 45 minutes!


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Recipe details

  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

TOPPING

  • 1 stick Unsalted Butter
  • ½ cup Light Brown Sugar (packed)
  • ¼ cup Granulated Sugar
  • ¼ teaspoon Kosher Salt
  • ¾ cup All-purpose Flour

MUFFINS

  • 1 ½ cups Cranberries
  • 1 ½ tablespoons All-purpose Flour
  • 2 ¼ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 stick Unsalted Butter (room temperature)
  • 2 teaspoons Orange Zest
  • ½ cup Light Brown Sugar (packed)
  • ½ cup Granulated Sugar
  • 1 large Egg (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Orange Juice
  • ½ cup Buttermilk (room temperature)

Instructions


Melt butter for the topping in a small pot over low heat. Mix frequently, making sure not to brown or boil butter. Once melted, remove from heat.
Make topping by mixing sugars and salt in a medium bowl with a fork. Add warm, melted butter and mix until combined. Add flour and toss with fork until large clumps form. It should look crumbly and slightly wet. Set aside.
Wash and dry cranberries. Toss with 1 ½ tablespoons flour in a small mixing bowl and set aside.
Keeping ingredients separate, zest and juice orange and set aside.
Preheat oven to 375° F and place rack in the center of the oven, and line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Sift remaining flour and baking powder in a medium bowl. Add salt, mix and set aside.
Using a hand mixer, beat butter, orange zest and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg, vanilla extract and orange juice beating until well blended.
Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick. Gently fold in flour coated cranberries using a rubber spatula.
Evenly distribute batter between 12 prepared muffin cups. Evenly sprinkle sugar crumb topping on top of muffins. Bake for 20 minutes. Rotate pan and bake for an additional 10-13 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot muffins in the muffin pan too long will trap moisture and result in a very soggy muffin.
Serve with butter and store leftovers in an airtight container at room temperature.

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