Cranberry Crumble Muffins
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!
INGREDIENTS
YIELDS 12 MUFFINS
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
Topping
- ¼ cup sugar
- ¼ cup light brown sugar
- 1/3 cup flour
- 4 Tbsp cold margarine
- 1½ tsp cinnamon
PREPARATION
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.
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