Cranberry Crunch Muffins
Cranberry Crunch Muffins. A moist delicious muffin with pops of tart cranberry inside and a buttery oatmeal crumble on top. Brunch just got a lot tastier!
Originally published April 2011.
As a business student, this past year I have been part of a group project to develop a business plan which we based on a Newfoundland themed restaurant.
This week marked the end of the course, where our student group was required to do a 45 minute business plan presentation to a panel of real investment bankers.
As part of our strategy to butter up the panel, we served them these delicious muffins featuring wild cranberries from the barrens around Newtown, Bonavista Bay.
The strategy worked and we received some very complimentary comments on our business plan but even more for these awesome muffins. One of the panelists even mentioned that she didn't like muffins but none-the-less managed to finish the last crumb of the one she was served.
The recipe brings together a moist vanilla based muffin with some tart cranberries and a satisfying oatmeal crunch topping. Raspberries, blueberries or partridgeberries are easily substituted for the cranberries to make what may well be the perfect brunch muffin.
You might also like our recipe for Proper English Scones:
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Cranberry Crunch Muffins
Cranberry Crunch Muffins - a moist delicious muffin with pops of tart cranberry inside and a buttery crumble on top.
Ingredients
For the muffin batter
- 2 ½ cups flour
- 3 teaspoon baking powder
- 2 eggs
- 1 ¼ cups sugar
- 2 teaspoon vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- ½ cup whipping cream
- ½ cup milk
- 2 tablespoon apple cider vinegar
- 2 cups fresh or frozen cranberries
For the Crumble Topping
- 1 teaspoon baking powder
- ¾ cups oats large
- 1 cup flour
- ½ cup brown sugar
- ¾ cup butter cut in small cubes
Instructions
To make the muffin batter
- Sift together the flour and baking powder and set aside.
- In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
- Mix together the melted butter and vegetable oil in a measuring cup with a spout.
- Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Mix together the whipping cream, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
- Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.
- When the dry ingredients are almost incorporated, gently fold in the frozen cranberries.
- Spoon batter into well greased muffin tins, filling them almost to the top.
To make the Oatmeal Crunch Topping
- Mix together the baking powder, oats and flour in a large bowl.
- Using your hands, rub the butter through the dry ingredients until fully incorporated. This crumble mixture should hold together when pressed into handfuls.
- Sprinkle the crumble mixture evenly over the tops of the muffins.
- Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean
- The baking time may vary depending on whether fresh or frozen berries are used.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 333Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 56mgSodium 205mgCarbohydrates 42gFiber 1gSugar 20gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
mamma mia che buono!!!!!complimenti!!!!!!
I'm sure it was the oatmeal crunch topping that won over the panel. 🙂
omg i am making these now and they are overflowing into the oven like little lava muffins - ahhhhhhhhhh! it smells really good though haha
what is the butter cut into cubes used for? Do you melt it and after you bake the muffin brush it on then dip in the topping?
The butter gets incorporated into the crumble. The recipe has been updated for clarity.
These are good, Barry! Just made them and ate a warm one. Ran out of flour since it's after the holidays so used some whole wheat flour and they turned out great. And yes, they smell awesome while baking!
Glad they worked out with the substitution. The truth be told I sometimes use half whole wheat flour in a lot of muffin recipes.
OMG, the best muffins I made hands down and the raised for me, the others I have made have never done.
So happy you liked them!
Mr. Barry Parsons, you're recipes never cease to amaze me. I just made these Wonderful Muffins and they....are....Delicious! Thank You. You are an Awesome Cook and Baker!
They look amazing, don`t have whip cream can i replace with yogourt.
Yes.
These are yummy! Second time have baked these. Next: hot cross buns
Really Yummy but mine crumbled everywhere trying to get them out of the muffin tin, boo! Soft and lovely but I was lucky to get a full muffin....sadly! Not sure where I went wrong.
I grease my pans really well. Paper liners are an option if you want.
Definitely makinv these, but wondering if dried cranberries would work well too or if the frozen would be the way to go. Can't wait to surprise my coworker with these babies!
Either will be good.
This is the second year baking these. Definitely a favorite. I’ve been waiting for cranberry season to start and finally I have a batch in the oven. Smells delicious and tastes even better. Cranberries are a bit too tart for my little girl, but I’m totally okay with that. More for me 😋
Do these muffins freeze well? I’m vegan myself, but have to make some muffins for sale at a church Bazaar.
Yes they do.
Thank you. I’m glad, since I have frozen them. My husband got the leftovers and he said they were really good. I may try them with flax egg and gluten free flour to see what happens.
Delicious! Very light and fluffy; the cap was amazing. These are more like coffee cake than muffin. I make jumbo rather than regular sized muffins and I used muffin papers. Doing it this way, I got 8 jumbo muffins. Baking took 45 minutes at 350. Next time, I may bump the oven to 375. Also, I used all skim milk rather than half milk and half cream. I may try half milk and half orange juice next time.