Cranberry Coffee Cake Muffins
Tender, buttery muffins bursting with tart cranberries, finished with a crunchy cinnamon-sugar streusel topping. The perfect treat for a cozy morning or holiday brunch, ready in under an hour.
For 12 servings
9 steps.
- 1
Preheat oven to 425°F (220°C)
- a.Line a 12-cup standard muffin tin with paper liners or grease it well. This initial high heat helps create tall, domed muffin tops.
- 2
In a small bowl, prepare the streusel topping
- a.Whisk together 1/2 cup of all-purpose flour, the packed light brown sugar, and ground cinnamon. Cut in 4 tablespoons of cold, cubed butter using a pastry blender or your fingertips until the mixture forms coarse, pea-sized crumbs. Place the bowl in the refrigerator to keep the butter cold while you prepare the batter.
- 3
Step 3
- a.In a large bowl, whisk together the remaining 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- 4
In a separate medium bowl, lightly beat the egg
- a.Whisk in the milk, 1/2 cup of melted and slightly cooled butter, and the vanilla extract until just combined.
- 5
Pour the wet ingredients into the dry ingredients
- a.Using a rubber spatula, fold the mixture together until just combined. Do not overmix; a few lumps in the batter are perfectly fine and lead to a more tender muffin.
- 6
Gently fold in the fresh or frozen cranberries
- a.If using frozen, do not thaw them first to prevent the batter from turning purple.
- 7
Step 7
- a.Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for this. Sprinkle the chilled streusel topping generously over each muffin.
- 8
Bake at 425°F (220°C) for 5 minutes
- a.Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-18 minutes. The muffins are done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- 9
Step 9
- a.Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best streusel, ensure your butter is very cold. This creates a crumbly, crisp topping rather than one that melts into the muffin.
- 2Do not overmix the muffin batter. Mix only until the flour streaks disappear to prevent tough, dense muffins.
- 3Using room temperature egg and milk helps the batter come together smoothly and bake more evenly.
- 4If you only have salted butter, reduce the added salt in the recipe to 1/4 teaspoon.
- 5For an extra burst of flavor, add the zest of one orange to the dry ingredients. Cranberry and orange are a classic combination.
Adapt it for your goals.
Add Nuts
For extra crunch and flavor, add 1/2 cup of chopped pecans or walnuts to the streusel topping or fold them into the muffin batter.
Citrus ZestCitrus Zest
Incorporate 1 tablespoon of fresh orange zest into the dry ingredients for a bright, citrusy note that complements the cranberries.
Different BerriesDifferent Berries
This recipe works well with other berries. Try substituting the cranberries with an equal amount of fresh or frozen blueberries or chopped strawberries.
Spiced UpSpiced Up
Add 1/4 teaspoon of ground nutmeg and a pinch of ground cloves to the dry ingredients for a warmer, more spiced flavor profile.
Why this is on our healthy list.
Antioxidant-Rich Cranberries
Cranberries are packed with antioxidants, particularly proanthocyanidins, which may help prevent certain infections and support overall cellular health by fighting free radical damage.
Source of Quick Energy
The carbohydrates from the flour and sugar provide a readily available source of energy, making these muffins a satisfying treat to start your day or overcome a midday slump.
Frequently asked questions
Each muffin contains approximately 285-310 calories, depending on the exact ingredients used, such as the type of milk and the size of the muffin.