Devon's Famous Cranberry Muffins With Orange Crumble Topping
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
-
cranberry muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup fresh cranberries or 1 cup frozen cranberries
- 2 large eggs
- 1⁄2 cup butter, melted and cooled
- 1⁄2 cup milk
- 1⁄2 cup sour cream
-
orange crumble topping
- 1⁄4 cup sugar
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons grated orange zest
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon butter, melted
directions
- CRANBERRY MUFFINS.
- Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It's best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside.
- Prepare Orange Crumble Topping (see recipe below); set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
- In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.).
- Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter.
- Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes.
- ORANGE CRUMBLE TOPPING.
- In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.
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