Loft & Learn Recipes | Cranberry-Streusel Corn Muffins

Loft & Learn Recipes

Cranberry-Streusel Corn Muffins

 

4.19.16 Cornbread, Cranberry, Muffins, feature

Ingredients

Streusel topping
  • 6 tbsp. all-purpose flour
  • ½ c. light-brown sugar
  • ¼ tsp. allspice
  • ½ stick cold butter
Batter
  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1/2 tsp. cinnamon
  • 3 eggs
  • 1 container sour cream
  • 3 tbsp. melted butter
  • 2 tsp. vanilla
  • 1 can whole-berry cranberry sauce

Directions

  1. Preheat oven to 400 degrees F. Line three 6-cup muffin tins with paper liners; set aside.
  2. For streusel topping: In a bowl, mix flour, cinnamon, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.
  3. For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.
  4. In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.

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