Cranberry Crumb Muffins



Yeah, another food post, in case you thought you’ve stumbled on to Julia Child’s website. It’s only Wednesday, and so far it’s been a week full of work, snow, wet mittens, shoveling, near wipe outs on icy sidewalks, and school cancellations. In spite of it all, I made muffins out of the cranberries I’ve been hoarding in my freezer. Because at this point, I’ll use any excuse to turn on the oven! 

  •  1 1/2 cups flour
  •  3/4 cup granulated sugar
  •  1/2 teaspoon salt
  •  2 teaspoons baking powder
  •  1/2 cup vegetable oil
  •  1 egg
  •  1/3 cup milk
  •  1 cup fresh cranberries
  •  1/2 cup granulated sugar
  •  1/4 cup flour
  •  1/4 cup butter, cubed
  •  1 1/2 teaspoons cinnamon

1. Preheat oven to 400º. Line a muffin pan with muffin papers.

2. Combine 1 1/2 cups flour, 3/4 cup of granulated sugar, salt, and baking powder. Pour vegetable oil into a measuring cup, then add the egg, and enough milk to fill a one cup measure. Combine this with the flour mixture. Fold in the cranberries. Fill muffin cups about 2/3 full.

3. Make the crumb topping. Combine 1/2 cup granulated sugar, 1/4 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon in a bowl and mix with a fork. Sprinkle over muffins.

4. Bake 20 to 25 minutes, test with a toothpick. Makes a dozen muffins.

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2 Responses to Cranberry Crumb Muffins

  1. oldnfo says:

    Those look GOOD! And the berries didn’t end up on the bottom! Thanks for the recipe too. 🙂

  2. Tina says:

    Thanks! Toss your berries in a bit of flour before adding to the batter – that helps to keep them from sinking – although I didn’t do it for this recipe.

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