Join The Conversation With Mishpacha's Weekly Newsletter

477: Cranberry Crumble Muffins

Rivky Kleiman

Infused with a subtle almond or lemon flavor, these will become your absolute, best-ever muffin

Wednesday, February 08, 2017


Food and prop styling by Renee Muller Photography by Hudi Greenberger

When developing this recipe, my testers were divided evenly between a subtle almond or lemon flavor. Honestly, they were both so terrific I decided to offer you both options. One thing that I do guarantee, these will become your absolute, best-ever muffin!



  • ½ cup pareve milk (preferably almond)
  • 1 tsp vinegar
  • 1½ cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1/3 cup oil
  • 1 egg
  • 1 tsp lemon or almond extract
  • 1 cup fresh or frozen cranberries

  • ¼ cup sugar
  • ¼ cup light brown sugar
  • 1/3 cup flour
  • 4 Tbsp cold margarine
  • 1½ tsp cinnamon


Preheat oven to 400° (200°C). Grease or line a muffin tin and set aside.In a small bowl, combine all topping ingredients and mix to a fine consistency. Combine pareve milk and vinegar and allow to stand for 5 minutes (mixture will thicken to a buttermilk consistency).
In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt. Add oil, pareve milk mixture, egg, and extract. Mix well. Fold in cranberries.
Fill each muffin tin ¾ full (approximately 1 heaping Tbsp batter). Top with 1 Tbsp of crumb topping. Bake for 22–25 minutes, until firm.

Related Stories

Issue 464: Ramen Soup

Michal Frischman

This may seem exotic, but here’s the secret: I make a huge pot of broth and freeze into individual p...

Issue 480: Homemade Caramel Turtles

Faigy Grossman

Delicious gooey turtles, also known as pecan caramel chocolates, are irresistible at a simchah — and...

Issue 470: Apple S’mores Tartlets

Faigy Grossman

The flavors of apple filling and s’mores come together in this gorgeous, petite, and delicious minia...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.

The Yeshivah That Never Gives Up
Rabbi Moshe Grylak Nurturing every spark until it’s a full-fledged flame
He Loved to Do Good
Yonoson Rosenblum What it means to take responsibility for a fellow Jew
Out of Character
Eytan Kobre This gaping gap in my would-be wordsmithery niggles
Got Grit?
Alexandra Fleksher How can we help our kids get grittier?
10 Questions for Yoni Fishkin
Rachel Bachrach 15,000 minyanim, more than 6,500 locations, 70 countries
Lucky Day
Jacob L. Freedman Zaki got an addictive thrill from risking it all
Ghost of a Chance
Rabbi Ron Yitzchok Eisenman He knew and she knew. And that was all that mattered
Giving All I Have
Riki Goldstein The song of unswerving faith
Rabbi Shloime Taussig: I’m never in the studio without…
Riki Goldstein “I make sure to do this before every job”
Last-Minute Decisions
Riki Goldstein How do entertainers know they made the right choice?
Preparation Makes Perfect
Faigy Peritzman The more we prepare, the more we can receive kedushah
Not Wanted
Sarah Chana Radcliffe Lectures usually don’t inspire — they backfire
Constant Creation
Rabbi Menachem Nissel The keys to life are safely in Hashem’s Hands
The Gardener: Part IV
D. Himy with Zivia Reischer “When there’s a pause in conversation, you can join in”