Streusel Topped Cranberry Coffee Cake Muffins Food

COFFEE CAKE MUFFINS

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
• Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
• Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
• Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
• Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
• Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
• Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
• Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!

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.

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
• In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
• Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
• In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease only the bottom of a 12 muffin baking pan or use paper liners. Mix the brown sugar and 1 tablespoon of Bisquick mix, set aside.
• In medium bowl, slightly beat milk, egg, and cranberry sauce. Add the 2 cups of Bisquick mix and the granulated sugar and mix until moistened.
• Fill muffin cups half full and sprinkle with brown sugar mixture that was put aside.
• Bake 18 minutes or until golden brown. Cool and remove from pan, serve.

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .