Cantaberry Crumble Top Muffins Recipes
CRUMB TOPPING FOR MUFFINS
Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes enough for 12 standard muffins
Number Of Ingredients 5
Steps:
- Whisk together oats, flour, sugar, and salt. Stir in butter until clumpy.
CANTALOUPE CRANBERRY MUFFINS
These little bites of sunshine were tart, sweet, moist and crunchy all at the same time. I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way. Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?
Provided by ChefMamaBlogger
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
- mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
- add cranberries.
- incorporate flours and baking powder only until moistened.
- fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
- add 1/2 to 1 tablespoon of Granola to the top of each muffin.
- bake at 350 for 20-25 minutes, or until golden brown.
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.
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- Make the muffins. In a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.
- Make the topping. In a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the oil and stir to form about pea-sized clumps.
- Scoop the batter into the muffin tin using a regular sized ice cream scoop, dividing any remaining batter among the cups. The cups should be very full. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.
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