Cranberry Coffee Cake Muffins

This is a post where it’s almost better to let the pictures in do the talking.

 Cranberry Coffee Cake Muffins

Cranberries are one of my favorite parts of the traditional Thanksgiving feast. I’m not a fan of the canned ones as much as I am of fresh ones. Have you ever made cranberry sauce from fresh cranberries? It’s almost as good as the turkey, and that’s saying a lot, because we love turkey over here at the Norris household.

 Cranberry Coffee Cake Muffins

Several, several years ago, my mom and I made for Thanksgiving these amazing cranberry oatmeal cookies. I probably ate half the batch myself with no regrets, they were that good. They were like oatmeal raisin cookies but with dried cranberries instead.


This year, I wanted to make a similar treat for Thanksgiving, some dessert that featured cranberries as the centerpiece. It’s just the two of us this year (well, three if you count a puggle who will do his best to eat his body weight in turkey), so one pumpkin pie will be plenty enough dessert.

 Cranberry Coffee Cake Muffins

So instead of making a cranberry dessert, I made some cranberry coffee cake muffins. According to Ryan, these are my “best muffins that [I’ve] made ever ever.” Finally, I was able to bake some gloriously fluffy muffins that rise tall and have the ideal amount of gentle crumble when you bit into them.

 Cranberry Coffee Cake Muffins

These were inspired by a desire for coffee cake that occurred over two weeks ago. Before the Valpo half marathon, I planned on making coffee cake for a post-race celebration. Due to a volunteer event, church, and then just wanting to relax the night before the race, I ended up not making coffee cake. Still, the thought of the sweet crumb topping that makes coffee cake worth indulging didn’t leave my food-focused mind until it ended up atop these delicious muffins.

Cranberry Coffee Cake Muffins

Laura Norris


  • 1-1/2 cups whole wheat flour
  • 1/2 cup bread flour
  • 1/4 cup old-fashioned oats
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar packed
  • 1 cup milk any type will work
  • 1 large egg
  • 4 tablespoon unsalted butter melted and cooled
  • 2 teaspoon vanilla
  • 1 cup fresh cranberries roughly chopped
  • 2 tablespoon butter room temperature
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground ginger


  • Preheat the oven to 350 degrees.
  • Whisk the dry ingredients together in a large mixing bowl.
  • In a separate bowl, beat together the milk, egg, melted butter, and vanilla.
  • Stir the wet ingredients into the dry ingredients, being careful not to over mix.
  • Fold the chopped cranberries into the batter. Divide the batter evenly amongst 12 muffin tins, filling almost to the top.
  • In a separate bowl, use a fork or your fingers to crumble together the butter, flour, sugar, and ginger for the crumb topping. Spread over the tops of the muffins.
  • Bake in the oven for 18-20 minutes, until an inserted toothpick comes out clean.
  • Cool for 10 minutes in the tins and then move to a cooling rack.
Thanks to whole wheat flour and lighter amounts of butter and brown sugar, these muffins make for a healthy breakfast treat the morning of Thanksgiving. Enjoy!

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