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Laura Norris

Cranberry Coffee Cake Muffins

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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350 degrees.
  2. Whisk the dry ingredients together in a large mixing bowl.
  3. In a separate bowl, beat together the milk, egg, melted butter, and vanilla.
  4. Stir the wet ingredients into the dry ingredients, being careful not to over mix.
  5. Fold the chopped cranberries into the batter. Divide the batter evenly amongst 12 muffin tins, filling almost to the top.
  6. 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.
  7. Bake in the oven for 18-20 minutes, until an inserted toothpick comes out clean.
  8. Cool for 10 minutes in the tins and then move to a cooling rack.