Cranberry Crumb Muffins Recipe (2024)

A tender- crumbed muffin - perfect for a November weekend morning bake. I added some orange zest because it plays nicely with cranberries

I can't believe these don't have more reviews they are so good. Added lemon and orange zest per another reviewers suggestion, and also replaced sour cream with buttermilk b/c it's what I had on hand. Reduced milk by 3 tbsp because of modification. Also added half cup of flax meal to attempt a healthy ingredient and then only half cup of nuts for balance. If I make again I would up the cranberries to 3 cups.

"Made this as a bundt cake (per someone's suggestion), and it was fabulous. I put in 1/2 the batter, added the majority of the crumble, the rest of the batter and the final crumble. Baked at 350 for about 35 minutes. I added some nutmeg and cloves to the flour (used 1/2 C ww flour too) as well as about a tablespoon of orange juice concentrate to the milk and yogurt (instead of sour cream) mixture. If I'd had any citrus to zest, that would have been excellent, too. GREAT recipe as a base."

Yes! This is a simple quick bread with over-complicated instructions. Cream butter and sugar together (a wooden spoon is ideal; no need for a mixer). Mix in the dairy and eggs until hom*ogenous. Add the dry ingredients directly to the wet, being sure not to add the leavening and salt in a lump and to mix them throughout the batter. You can even mix the crumble in the same bowl after you've portioned out the batter, if you're feeling really lazy or short on bowls.

These muffins are great. The tart cranberries offset the sweet batter and really rounds out the fall flavor of the muffins. I added some chopped pecans to the topping mixture. This recipe is a favorite at our house.

This recipe harkens me back to Reyen’s Bakery at Southport & Barry in Chicago in the early 90’s. Every morning, I would decide between blueberry and cranberry muffins. Maybe one of each? The elderly lady who ran the bakery with her late husband would sit on the curb with me and tell stories of her life. She passed, and with that, a small part of a historic neighborhood became a little less vibrant. I added sourdough to the batter and a handful of cranberries to the topping.

Messy to get the crumb on top; I might try this as a Bundt cake next time for ease. But the flavors and texture are excellent. I’ll definitely make this again.

If you’re not looking for a super-sweet breakfast cake, skip the crumb topping. Made this without (upped cranberry quotient to 3C and subbed half of the white sugar with brown) and made this in a loaf pan - it was outstanding. Just sweet and earthy enough to offset the tart berries. Fantastic tasted w coffee. Add about 15 minutes to cooking time for a loaf.

My husband can’t eat nuts, and I adored cranberry and orange together, so I replaced the nuts with a cup of minced candied orange peel and it was heavenly. Will definitely make again.

Can anyone think of a way to make these without getting four bowls dirty?

Made this as a bundt cake (per someone's suggestion), and it was fabulous. I put in 1/2 the batter, added the majority of the crumble, the rest of the batter and the final crumble. Baked at 350 for about 35 minutes. I added some nutmeg and cloves to the flour (used 1/2 C ww flour too) as well as about a tablespoon of orange juice concentrate to the milk and yogurt (instead of sour cream) mixture. If I'd had any citrus to zest, that would have been excellent, too. GREAT recipe as a base.

This recipe produced more than a dozen muffins. More like 15-18, and I made them vegan with egg replacers, Miyoko's vegan butter, vegan sour cream and non-dairy milk, but also added 1/3 - 1/2 cup of water to make the batter looser -- more compatible for muffins. We adored the muffins.

Good as a bundt cake. Bake 45 to 50 minutes.

I’ve changed butter by coconut oil. I changed sugar by stevia sweetener and because I didn’t have sour cream I decided to replace it by low-fat non-sugared yoghurt.I also replaced half of the all purpose flower by oat flakes and at the end got 12 fluffy and flavoured awesome muffinsI believe this way I decreased a lot their caloric value.

Yikes! this uses not one, not two, but five (by my count) different bowls. Also, I ended up with easily double the crumb topping necessary. Lots of steps and lots of ingredients for just 12 muffins...but the thing is - these are possibly the best muffins I've made in years. The sweet, moist muffin accentuated by the sudden tart burst of a fresh cranberry - well, it's hard to beat. I'll make these again but will skip the crumb topping... and maybe double the rest of the recipe!

These were delicious! I added some orange zest and subbed the walnuts/pecans for hazelnuts. Very flavorful and easy to make. Making another batch because I shared all of the first batch with friends.

Made exactly as written. I did not find it to be worth the effort. Bland tasting. Definitely would be enhanced by adding citrus zest/juice. In addition, there was way too much batter and topping for 12 regular sized muffin tins.

I had my doubts but these turned out gorgeous - like others, I streamlined to use fewer bowls, and put some of the crumble in the middle.

These were absolutely delicious! Added a bit of orange zest but otherwise followed the recipe as is. Gave them to guests to take home after thanksgiving!

Like other commenters, I chose to make this in a loaf pan. It worked, but I think that Florence Fabricant’s recipe for Cranberry Bread is much better and easier.

This was beyond amazing, I made 1/2 the topping and it was enough and added lemon zest. Next time, I will make it into a bundt cake.

I've made these many times, they've turned out perfect each time even with slight modifications (e.g. no milk so added more sour cream, yogurt instead of sour cream etc). I suggest increasing the cranberries by 1/2 cup. The sugar ratio is perfect - not too sweet. I haven't tried them with zest as per other comments (imo they don't need it!).

This recipe is a perfect way to use a frozen bag of cranberries left over from a Thanksgiving past. My tweaks: I used 2% skim. I used Siggi's Vanilla Yogurt in place of the Sour Cream. I added Nutmeg along with the Cinnamon called for. I added a few pieces of Crystallized Ginger to the the topping of each muffin. I used cupcake papers, sprayed with PAM, before I filled them. They took less than an hour to make, baked in exactly 30 minutes, and my family declared them scrumptious!

Was looking for a muffin base I had all the ingredients for to experiment with. This base is excellent for riffing on (and worth the effort of dirtying an extra bowl). Made apricot lavender muffins with 2 tsp lavender paste and ~2.5 cups diced apricot and skipped the crumb. Topped muffins with lavender sugar, will top with lavender vanilla sugar if I make again.

These came out fantastic. I too added lemon zest and left out nuts. I had a little less than 1/2 cup of sourdough discard so I put that in and dumped off a bit of the yogurt-milk mixture. I used frozen whole cranberries. I was worried that the dough was a bit thick- almost like cookie dough- but I trusted the process and they look perfect and taste great.

Added orange zest to batter

Made as written, but at the last moment decided to add a teaspoon of Fiori di Sicilia extract (notes of vanilla & citrus) and WOW, these were amazing! So pretty for Christmas with the burst of cranberry color.

I don’t bake regularly and made these this afternoon. They’re delicious and taste great. I am happy with how they turned out as a beginner baker.