Streusel-Topped Cranberry Coffee Cake Muffins

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe for Streusel-Topped Cranberry Coffee Cake Muffins. These sweet muffins harbor a delicious surprise: a layer of cranberry sauce.

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Prep Time 10 min
Total Time 30 min
Servings 12

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

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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.