Cranberry Sourdough Muffins With Streusel Topping Recipes

CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
• Add the eggs, one at a time, mixing to combine after each addition.
• Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
• With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
• In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
• Using a spatula or wooden spoon, gently fold the cranberries into the batter.
• Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
• Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove the muffins from the pan and transfer to a wire rack to cool completely.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING

Steps:

• Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CREAM CHEESE CRANBERRY MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

CRANBERRY-ORANGE SOURDOUGH MUFFINS

Steps:

• Preheat oven to 400°F.
• In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.
• Stir in cranberries and orange zest.
• In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.
• Add dry ingredients to wet ones.
• Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.
• Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).

CRANBERRY CRUMB MUFFINS

Steps:

• Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
• Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
• Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
• In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
• Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.