Best 2 Crunchy Top Cranberry Muffins Recipes
Indulge in a delightful journey of flavors with our delectable Crunchy Top Cranberry Muffins. These muffins are not just any ordinary breakfast treat; they're an explosion of textures and a symphony of sweet and tangy notes. Imagine biting into a muffin with a golden-brown, slightly crunchy top that gives way to a moist, tender crumb, studded with bursts of juicy cranberries. Each muffin is a perfect balance of sweetness from the cranberries and a hint of tartness that awakens your senses. The secret lies in the combination of a streusel topping and a moist muffin batter, resulting in a muffin that's both satisfyingly crunchy and incredibly tender. Whether you're looking for a quick and easy breakfast, a sweet snack, or a delightful treat to share with loved ones, these Cranberry Muffins are sure to become a favorite.
Let's cook with our recipes!
CRUNCHY CRANBERRY BUTTERMILK MUFFINS
This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a large mixing bowl.
- Combine liquid ingredients in a small mixing bowl.
- Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
- Gently stir in cranberries.
- Fill paper-lined muffin cups two-thirds full.
- Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
- Cool in pan on wire rack 10 minutes.
- Serve warm or cold with butter and/or cream cheese.
- Note: Muffins can be prepared ahead and frozen.
- Reheat in microwave-one muffin on high for 30 to 45 seconds.
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
- Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
- Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
- In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
- Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
- Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Tips:
- Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
- Toss the cranberries in a little bit of sugar before adding them to the muffin batter. This will help to prevent them from sinking to the bottom of the muffins.
- Make sure the muffin batter is not too thick. If it is, the muffins will be dry and dense.
- Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
- Bake the muffins at a high temperature for a short amount of time. This will help to create a crispy top.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These cranberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for a busy morning or a special occasion. With their crispy tops and tangy cranberry filling, these muffins are sure to be a hit with everyone who tries them.
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