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!
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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- 2 1/2 cups flour
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar
- 2 cups fresh or frozen cranberries
- 1 tsp baking powder
- 3/4 cups oats large
- 1 cup flour
- 1/2 cup brown sugar
- 3/4 cup butter cut in small cubes
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.
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.
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