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Streusel-Topped Cranberry Coffee Cake Muffins

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

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.

Sarah Caron Recipe by Sarah Caron
October 12, 2011

Ingredients

Muffins

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

Streusel Topping

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

Directions

  • 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 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.
  • 3 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.
  • 4 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).
  • 5 In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
  • 6 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Expert Tips

Another test for doneness is to touch the tops of the muffins. If the tops spring back when touched lightly in the center, the muffins are done.

If you like streusel overload on your muffins, double the streusel portion of the recipe.

Nutrition Information

No nutrition information available for this recipe.

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