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Streusel-Topped Cranberry Coffee Cake Muffins
Streusel-Topped Cranberry Coffee Cake Muffins
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Prep Time:
10 minutes
Total Time:
30 minutes
Cranberry surprise muffins with streusel topping - perfect with coffee or cocoa.
Ingredients:
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup canned whole berry or jellied cranberry sauce
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon quick-cooking or old-fashioned oats
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon butter, melted
Instructions:
  • Preheat the oven to 375°F and line 12 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer on medium speed to blend together granulated sugar and oil until combined. Add sour cream, vanilla, and eggs, then mix on low speed until well combined.
  • Combine 2 cups of flour, baking powder, baking soda, and cinnamon in a medium bowl. With the mixer on low speed, gradually add the flour mixture until well combined.
  • Spoon 1 heaping tablespoon of batter into each muffin cup. Add 1 tablespoon of cranberry sauce on top. Distribute the rest of the batter evenly over the muffin cups, making sure the cranberry sauce is covered. No need to completely cover the cranberry sauce.
  • Combine streusel topping ingredients in a small bowl and rub them together with your fingers until crumbly. Sprinkle the mixture evenly over the batter in the cups.
  • Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or cooled.

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