Cranberry Crumb Muffins

i made these muffins yesterday morning and they are really really good. i had one again this morning for breakfast reheated and again it was really really good. i got this recipe from a magazine sent to us in a big package from some friends in a sunday school class in texas. thankyou! the girls also got a bunch of stuff that they have been happily playing with all week. here's the recipe...

...recipe slighly adapted from the november 2006 issue of FamilyFun
crumb topping:
1/2 cup flour
1/4 cup sugar
1/4 cup light brown sugar
1/4 teaspoon baking powder
pinch of salt
1/4 cup butter, melted
muffin batter:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup plain low-fat yogurt
1 egg, lightly beaten
1/2 cup butter melted and cooled
1 1/2 cups fresh or frozen cranberries
1 1/2 tablespoons sugar

Heat oven to 425 F. Grease 12 standard nonstick muffin cups.

For the crumb topping:
Mix flour, both sugars, baking powder, and salt in a medium bowl. Stir in melted butter and then pinch together into clumps.

For the muffin batter:
Mix together the dry ingredients in a medium bowl, set aside. In a large bowl mix together the yogurt, egg, and butter, then stir in the flour mixture until just blended. Now use the empty bowl to toss the cranberries and 1 1/2 tablespoons sugar together. Fold the fruit into the batter.

Spoon the batter into the prepared muffin cups. Sprinkle on the crumb topping and gently press it into the batter. Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let muffins cool in pan for 5 minutes, then transfer to a wire rack a cool. Serve warm or at room temperature.


Anonymous sue passerelli said...

This one is definitely going into my recipe manager, along with the peppermint brownies. Looks scrumptious!

9:22 PM  
Anonymous Anonymous said...

I'm definitely going to serve these the next time I have our Bible Study at my house.....which is January!

1:10 AM  

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