Cranberry Crumble Muffins
These Cranberry Crumble Muffins are my sweet little answer to the question we all face after Thanksgiving: what do I do with all this cranberry sauce? I swirled generous spoonfuls of smooth, sieved cranberry sauce right into a buttery muffin batter, no fresh cranberries needed. They come out golden with a light, crunchy crumble on top, the kind you want to enjoy warm as you pull them open and see the ribbon of cranberry inside.
Ingredients
- 1 ¾ cup (220g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/4 tsp (1g) salt
- 2/3 cup (135g) sugar
- 2 large eggs
- 1/2 cup (110ml) vegetable oil
- 1 tsp (5g) vanilla extract
- 1/2 cup (120g) buttermilk
Cranberry Sauce - to get 3/4 cup (180g)
- 9 oz (250g) cranberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15g) lemon juice or water
Crumb Topping
- 3 tbsp (45g) sugar
- 1/4 cup (30g) all-purpose flour
- pinch of salt
- 2 tbsp (30g) butter , melted
Instructions
- Prepare the cranberry sauce or use leftover cranberry sauce.
- To prepare it, place cranberries, sugar and lemon juice into a saucepan. Bring to a boil while stirring constantly. Simmer for about 10-15 minutes or until thickened. Sieve to remove any skins or seeds. Let il cool slightly.
- Preheat the oven to 375°F (190). Line a 12-cavity muffin pan with paper liners or silicone cups.
Prepare the muffin batter.
- In a medium bowl whisk together flour with baking powder and salt.
- In a large bowl add eggs, sugar and vanilla extract and mix to combine.
- Incorporate the oil.
- Add the buttermilk.
- Incorporate the flour mixture making sure to not overmix the batter.
- Add about 1 tablespoon of batter into each muffin cup.
- Top with 1 teaspoon of cranberry sauce.
- Use a toothpick or skewer to swirl the sauce into the batter.
- Divide the remaining batter equally into muffin cups.
- Top with another teaspoon of cranberry sauce.
- Use a toothpick or skewer to swirl the sauce into the batter.
Prepare crumb topping.
- In a medium add sugar with flour and melted butter.
- Mix to combine.
- Divide the crumbs on top of each muffin.
- Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack. Enjoy!
Nutrition
Serving: 1 muffinCalories: 273kcalCarbohydrates: 38.11gProtein: 3.65gFat: 12.12gSaturated Fat: 2.989gTrans Fat: 0.133gCholesterol: 36mgSodium: 82mgPotassium: 154mgFiber: 1.6gSugar: 20.02gVitamin A: 122IUVitamin C: 3.4mgCalcium: 58mgIron: 1.26mg