Streusel Topped Cranberry Coffee Cake Muffins Recipes

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CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 tablespoons quick-cooking oats
1 tablespoon flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1 teaspoon water
3/4 cup granulated sugar
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup coarsely chopped cranberries
1 1/3 cups flour
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
  • Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
  • Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
  • In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
  • Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS



Streusel-Topped Cranberry Coffee Cake Muffins image

With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.

Provided by Sarah Caron

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

1/2 cup canola oil
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup canned whole berry or jellied cranberry sauce
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon quick-cooking or old-fashioned oats
1 tablespoon packed light brown sugar
1 tablespoon butter, melted

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
  • In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
  • Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
  • In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Nutrition Facts : ServingSize 1 Serving

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