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Cranberry Coffee Cake Muffins

Laura Norris
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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

Instructions
 

  • 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.