Cranberry Crunch Muffins. A moist scrumptious muffin with pops of tart cranberry inside and a buttery oatmeal crumble on high. Brunch simply received loads tastier!
Cranberry Crunch Muffins, excellent for a weekend brunch.
Initially revealed April 2011.
As a enterprise scholar, this previous 12 months I’ve been a part of a bunch venture to develop a marketing strategy which we primarily based on a Newfoundland themed restaurant.
This week marked the tip of the course, the place our scholar group was required to do a forty five minute marketing strategy presentation to a panel of actual funding bankers.
As a part of our technique to butter up the panel, we served them these scrumptious muffins that includes wild cranberries from the barrens round Newtown, Bonavista Bay.
Cranberry Crunch Muffins
The technique labored and we acquired some very complimentary feedback on our marketing strategy however much more for these superior muffins. One of many panelists even talked about that she didn’t like muffins however none-the-less managed to complete the final crumb of the one she was served.
The recipe brings collectively a moist vanilla primarily based muffin with some tart cranberries and a satisfying oatmeal crunch topping. Raspberries, blueberries or partridgeberries are simply substituted for the cranberries to make what might be the right brunch muffin.
You may also like our recipe for Correct English Scones:
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Cranberry Crunch Muffins – a moist scrumptious muffin with pops of tart cranberry inside and a buttery crumble on high.
Course:
Breakfast/Brunch
Servings: 18 muffins
:
For the muffin batter
-
2 1/2
cups
flour -
3
tsp
baking powder -
2
eggs -
1 1/4
cups
sugar -
2
tsp
vanilla extract -
1/4
cup
melted butter -
1/4
cup
vegetable oil -
1/2
cup
whipping cream -
1/2
cup
milk -
2
tbsp
apple cider vinegar -
2
cups
recent or frozen cranberries
For the Crumble Topping
-
1
tsp
baking powder -
3/4
cups
oats
massive -
1
cup
flour -
1/2
cup
brown sugar -
3/4
cup
butter
reduce in small cubes
To make the muffin batter
-
Sift collectively the flour and baking powder and put aside.
-
Within the bowl of a stand mixer with the whisk attachment in place, whisk collectively the eggs, sugar and vanilla extract on excessive velocity till foamy and barely stiffened.
-
Combine collectively the melted butter and vegetable oil in a measuring cup with a spout.
-
Slowly add the oil and butter combination to the egg combination in a gradual stream because the mixer continues to whisk.
-
Combine collectively the whipping cream, milk and apple cider vinegar and add slowly to the blending bowl persevering with to combine however at a diminished velocity.
-
Fold within the dry components by hand with a rubber spatula being cautious to not over combine. Don’t be concerned about lumps within the batter, they’re wonderful.
-
When the dry components are nearly integrated, gently fold within the frozen cranberries.
-
Spoon batter into effectively greased muffin tins, filling them nearly to the highest.
To make the Oatmeal Crunch Topping
-
Combine collectively the baking powder, oats and flour in a big bowl.
-
Utilizing your fingers, rub the butter via the dry components till totally integrated. This crumble combination ought to maintain collectively when pressed into handfuls.
-
Sprinkle the crumble combination evenly over the tops of the muffins.
-
Bake in a preheated 350 diploma F oven for about 20-25 minutes or till a picket skewer inserted into the middle of a muffin comes out clear.
-
The baking time could fluctuate relying on whether or not recent or frozen berries are used.
