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Streusel-Topped Cranberry Coffee Cake Muffins

Prep 10 min
Total 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. MORE+ LESS-

By Sarah Caron

October 12, 2011

Ingredients

Muffins

1/2

cup canola oil

cup granulated sugar

cup sour cream

teaspoon vanilla

eggs

cups Gold Medal™ all-purpose flour

teaspoons baking powder

teaspoon baking soda

teaspoon ground cinnamon

3/4

cup canned whole berry or jellied cranberry sauce

Streusel Topping

tablespoon Gold Medal™ all-purpose flour

tablespoon quick-cooking or old-fashioned oats

tablespoon packed light brown sugar

tablespoon butter, melted

Steps

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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.