Streusel-Topped Cranberry Coffee Cake Muffins
Sarah Caron
Created Oct 12, 2011
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.
Streusel-Topped Cranberry Coffee Cake Muffins
- Prep Time 10 min
- Total 30 min
- Servings 12
- Ingredients 14
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
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
-
Step2In 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.
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Step3In 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.
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Step4Fill 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).
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Step5In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
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Step6Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.
Nutrition
Nutrition Facts are not available for this recipe
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