Cranberry Crumb Muffins! Because cranberries are everywhere and I ended up panic buying too many the week prior to thanksgiving, so I froze half. And now here we are with these glorious bakery style Muffins that are perfectly tart, not too sweet & topped generously with buttery crumb.
I can’t believe its December! Did any of you guys do any fun shopping on black Friday or Cyber Monday? I bought a few last minute gifts for my girls to finish off their Christmas list. Yesterday was the first really cold day in NY! and I just wanted to make something cozy and sweet. But also easy. And what I love about these muffins is they are made all in one bowl.
For me a muffin isn’t a muffin without crumb or some crunchy sugar situation. And I love all the textures in this one. It’s super moist from the addition of yogurt & butter and flavored with vanilla. The addition of orange zest adds a hint of sweetness that works really well with the pops of tart cranberry throughout the muffin.
This recipe starts off with creaming butter, sugar & vanilla together. And then eggs are added along with full-fat yogurt & milk. You can also use sour cream in place of the yogurt. I like to freeze my cranberries a bit before adding them to the mix. And luckily for me I bout 1 too many and they ended up in the freezer anyway. They macerate better when baked.
These Cranberry Crumb Muffins taste and look like something you’d get from a bakery, but better! I promise. This recipe makes 6 jumbo muffins, using this muffin tin. You can buy tulip paper liners or make your own like I did using parchment paper. There are plenty of DIY’s on youtube.
Cranberry Crumb Muffins
Ingredients
Crumb
- 4 tbsp melted butter
- 1/2 C cane sugar
- 1/2 C flour
- ½ tsp vanilla extract
- 1 tsp salt
Muffins
- 1 stick butter softened
- 1 cup cane sugar
- 1 tbsp orange zest or lemon optional
- 2 tbsp brown sugar light or dark
- 2 tsp vanilla bean paste or vanilla extract
- 2 large eggs room temp
- 3/4 C Yogurt full fat
- ¼ C whole milk
- 1½ C all purpose flour 195g
- 1½ tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 C fresh or frozen cranberries tossed in 1 tbsp of flour right before adding
Instructions
Crumb
- Mix the flour, sugar & salt together in a medium bowl. Add in the melted butter and vanilla. Use a fork to combine. The mixture will look like wet sand and should hold together when smooshed. Set aside.
Cranberry Muffin
- Preheat the oven to 425°F. Line a 6 cup jumbo muffin pan with paper liners. Set aside.
- In a large bowl, mix the sugar, butter & vanilla bean extract together until smooth and well combined. Add in the eggs and incorporate. Next, add in the yogurt & milk and continue mixing. It will look curdled (totally normal).
- Add in the dry ingredients and mix until the flour is absorbed. Toss in the cranberries and fold using a spatula. Evenly scoop or pour the batter into each tin and top with your crumb mixture.
- Bake for 12 minutes at 425° and then lower the temp to 375° and continue baking for another 20 minutes. Let the muffins cool before devouring!
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