Tuesday, November 27
Cranberry Streusel Muffins
These are Thanksgiving inspired muffins. You see, I love most fruits but I don't necessarily care for them "in" foods. Whole that is. As a sauce or flavoring, I am fine, even a topping...but chunks of fruit in a recipe and I rarely will even sample it. Weird? Probably.
These muffins have cranberry sauce without the whole cranberries in them. Simple to make and delicious!
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
1/4 cup granulated sugar
1 cup sour cream
1/4 cup milk
2 large eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 cup cranberry sauce
Preheat oven to 375 degrees. Line a standard muffin tin with cupcake liners. Set aside.
In a small bowl, combine the brown sugar and cinnamon. Set aside.
In a larger bowl, combine melted butter, sugar, sour cream, milk, eggs and vanilla. Then mix in the baking powder & soda, and salt. Stir in the flour until just combined.
Fill each cupcake liner about 1/3 full with the batter. Spoon 1 TBLS. of the cranberry sauce over each 1/3 filled liner. Sprinkle each with a little of the brown sugar mixture you set aside at the very beginning. Spoon remaining batter over each liner. Then top with remaining brown sugar mixture.
Bake for 20 minutes or until muffins are lightly browned on top.
Cool for a few minutes and serve.