Cranberry Crumble Muffins
This recipe is taken from the 2013 Milk Calendar. Brilliant red cranberries look like jewels in these muffins with a sweet crumble topping. The combination of sweet and tart flavours will add brightness to your breakfast or tea time.
- Prep: 10 min - 15 min
- Cooking: 25 min
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) each baking soda and salt
- 3/4 cup (175 mL) packed brown sugar
- 1 egg
- 1 1/4 cups (300 mL) milk
- 1/4 cup (60 mL) plain yogurt (not fat-free)
- 1/4 cup (60 mL) butter melted
- 2 cups (500 mL) fresh or frozen cranberries
- Crumble
- 1/3 cup (75 mL) quick-cooking rolled oats
- 1/4 cup (60 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1 tbsp (15 mL) butter melted
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Preparation
Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
Crumble: In a small bowl, combine oats, sugar, cinnamon and butter; set aside.
In a large bowl, combine all-purpose and whole wheat flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk together sugar, egg, milk, yogurt and butter until blended. Pour over dry ingredients and sprinkle with cranberries; stir just until moistened.
Spoon into prepared muffin pan; sprinkle tops with crumble. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Tips
Use a gentle hand when stirring muffins together and stir just until the dry ingredients are no longer visible to keep them tender; over mixing makes dense, rubbery muffins.
Variations:Add 1/2 tsp (2 mL) Chinese five-spice powder to crumble. Add 1/2 cup (125 mL) chopped toasted almonds with cranberries.
Nutritional information
Per serving| Energy: | 249 Calories |
| Protein: | 6 g |
| Carbohydrate: | 44 g |
| Fat: | 6 g |
| Fibre: | 3.1 g |
| Sodium: | 88 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 110 mg |
| Selenium: | 30 % |
| Folate: | 18 % |
| Phosphorus: | 16 % |
| Thiamin: | 16 % |
