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half a cranberry muffin in wrapper
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5 from 7 votes

Crumble-Topped Cranberry Muffins

These bakery-style Crumble-Topped Cranberry Muffins are soft and tender, and bursting with sweet and tart cranberries in every bite! Perfect as a breakfast or snack, these muffins are also freezer-friendly.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: muffin recipe
Servings: 14 muffins
Calories: 204kcal

Ingredients

Cranberries

  • 1 cup fresh cranberries
  • 2 Tbsp granulated sugar

Muffins

  • 1/3 cup granulated sugar
  • 2 Tbsp packed light brown sugar
  • 1 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil

Crumble Topping

  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 2 Tbsp packed light brown sugar
  • 6 Tbsp cold unsalted butter

Instructions

  • Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.
  • Chop the cranberries, then add to a small mixing bowl. Add 2 Tbsp granulated sugar, stir, then set aside.
  • In a mixing bowl, add granulated sugar, light brown sugar, flour, baking powder, and salt. Whisk to combine. Set aside.
  • In another larger mixing bowl, add the egg, sour cream, and vegetable oil. Whisk together, then stir in the dry ingredients from the previous step, until just combined.
  • Gently stir in the cranberry mixture.
  • In the mixing bowl you used for the dry ingredients, add the crumble topping ingredients (flour, granulated sugar, brown sugar, and butter). Cut the butter into the mixture using a pastry cutter, two forks, or just your fingers. Once you get pea-sized clumps, you're good.
  • Scoop/pour batter into the prepared muffin pan, filling the liners about 2/3 of the way up. Evenly sprinkle the crumble topping over the tops of the muffin batter.
  • Bake in preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove muffin pan from oven and let muffins cool in the pan for a 3-5 minutes, then transfer to a wire cooling rack to continue cooling.

Notes

  • Recipe makes approximately 12-14 muffins, but can easily be doubled if you'd like to make more.

Nutrition

Calories: 204kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 56mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg