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Streusel-Topped Cranberry Coffee Cake Muffins

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  • Prep 10 min
  • Total 30 min
  • Servings 12
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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.
By Sarah Caron
Created Oct 12, 2011
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you like streusel overload on your muffins, double the streusel portion of the recipe.


Nutrition Facts are not available for this recipe
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