Servings:18
Sweet, crumbly streusel balances bursts of tartness from the cranberries in these tender sour-cream muffins. They’re shown here withMarcona Almond Streusel, but you can useCocoa Cardamom StreuselorCoconut Macadamia Streuselinstead if you prefer.
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- Cooking spray
- 1/2 cup granulated sugar
- 1/2 packed cup dark brown sugar
- 1/3 cup grapeseed or vegetable oil
- 1 large egg plus 1 large yolk, at room temperature
- 2 tsp. finely grated orange zest
- 1-1/2 tsp. finely grated lemon zest
- 1/2 cup apple cider, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 tsp. pure vanilla extract
- 6-3/4 oz. (1-1/2 cups) all-purpose flour
- 1/3 cup rolled oats
- 1 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 1/2 tsp. ground cardamom
- 1/2 tsp. kosher salt
- 6 oz. (1-3/4 cups) fresh or frozen cranberries, coarsely chopped
- 2-3/4 cups chilled streusel of your choice (Coconut Macadamia,Marcona Almond, orCocoa Cardamom)
Nutritional Information
- Calories (kcal) : 290
- Fat Calories (kcal): 120
- Fat (g): 13
- 饱和脂肪(g): 4。5
- Polyunsaturated Fat (g): 4
- Monounsaturated Fat (g): 4
- Cholesterol (mg): 35
- Sodium (mg): 130
- Carbohydrates (g): 39
- Fiber (g): 2
- Sugar (g): 20
- Protein (g): 4
Preparation
- Position racks in the upper and lower thirds of the oven and heat to 350°F. Coat two 12-cup muffin tins (preferably nonstick) with cooking spray, including the tops of the pans.
- In a large bowl, whisk the sugars with the oil. Add the egg and yolk, and whisk until combined. Whisk in the zests.
- In a small bowl, whisk the cider, sour cream, and vanilla.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda, cardamom, and salt. In three additions, alternately add the dry ingredients and cider mixture to the egg mixture. Using a large flexible spatula, gently fold in the cranberries.
- Evenly divide the batter among 18 of the muffin cups, then evenly divide the streusel among the cups of batter.
- Place each muffin tin on a rimmed baking sheet, and bake until the tops are golden and the center of each muffin bounces back when lightly pressed, about 25 minutes, rotating and swapping the pans halfway. Cool for 20 minutes in the tins on a wire rack, then loosen with an offset spatula before transferring to a rack to cool completely.
Ingredient Spotlight
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IN THIS RECIPECranberries
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IN THIS RECIPERolled Oats
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (1 review)
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KarenAnne| 10/08/2017这s is just the recipe I was looking for. The streusel is perfect and the muffins stay fresh without drying out. I would like to make Jumbo muffins with this recipe and am unsure how long to cook the muffins but these are so good that I will play around with the timing. I am also pretty sure that you can substitute blueberries instead of cranberries to change it up. I will definately make these again.
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