Cranberry Crumb Top Muffins

It was the first time since the season started that I went to the market and fresh cranberries were not there. Once again, that idea that I had been putting off finally hit me when the fresh fruit wasn’t available. So I made do with frozen cranberries. I learned my lesson - just do it when you see the fresh ingredients - why put it off? And with a recipe this easy, it didn’t take much time at all… lesson learned. 

These muffins were delightful. They were subtly sweet but mainly tart. When you bite into a cranberry, your mouth puckers a little. The crumb topping adds an additional texture that offers an added bit of sweetness. The muffins themselves are moist and light - not those dense, brick-like things you can get at a deli and wonder how they could ever label them as “Muffins” - the nerve. But if you are in the mood for cranberry muffins, definitely give these a go. You won’t be disappointed. Enjoy!

Cranberry Crumb Top Muffins: adapted from PickyCook

Muffins:

2 1/2 c. all purpose flour


1 c. granulated sugar


2 tsp baking powder


1/4 tsp salt


1/4 tsp baking soda


1 large egg lightly beaten


3/4 c. buttermilk


2/3 c. canola oil


2 tsp vanilla


3 c. frozen cranberries


 

Crumb Topping

1/4 cup butter (room temperature)


1/4 cup granulated sugar


pinch salt
 


1/2 cup flour

demerara sugar, for sprinkling

 

Directions:

Preheat the oven to 375
and place paper muffin liners in tin – set aside. In medium bowl whisk the egg, buttermilk, oil, and vanilla - set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Fold the berries into the dry mix and carefully mix to make sure each cranberry is coated in flour mixture. Then gently pour the wet mix onto the dry mix and fold to combine. Do not over mix. Fill each muffin cup ¾ full.

To make the crumb topping, hand mix the room temperature butter and sugar in a bowl. Add salt and the flour and mix. You will want to keep mixing until the mixture turns into little crumbs the size of rice to small gumballs. Sprinkle the crumbs on top of the muffins. Then sprinkle demerara sugar on top of crumb topping.

Place muffins in the center of the oven and bake about 25 min or until a toothpick comes out clean.

Makes: About 20 Medium size Muffins