Cranberry Crumb Muffins
These bakery style Cranberry Crumb Muffins are perfectly sweet and slightly tart. Packed with crunchy buttery crumb.
Servings 6
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!