Introduction

These cake muffins combine tender crumb and warm spices with a burst of cranberry flavor. Topped with a buttery crumb, they’re perfect for breakfast or a cozy snack anytime. Easy to make and delightfully flavorful, they’ll become a favorite in your kitchen.

The image shows a close-up of a crumb-topped muffin with three clear layers: a golden brown bottom muffin layer mixed with red berry swirls, a middle vibrant red layer of berries, and a top light brown crumbly streusel layer. The muffin sits on a white and black striped cloth on a deep red surface, with some crumbs and a single bright red berry in front. In the background, there are several blurred muffins with the same crumb top, all placed against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup all-purpose flour (for crumb topping)
1/3 cup light brown sugar (for crumb topping)
1/2 tsp cinnamon (for crumb topping)
1/4 tsp ground green cardamom
Pinch of salt
1/3 cup unsalted butter, melted (for crumb topping)
3 cups all-purpose flour (for muffin batter)
1 tbsp baking powder
1/2 tsp cinnamon (for muffin batter)
1/2 cup unsalted butter (softened)
1 cup white sugar
1/3 cup light brown sugar
2 eggs
1/4 tsp vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
1 cup cranberry sauce

Instructions

Step 1: Prepare the crumb topping by whisking together the 1/2 cup flour, 1/3 cup light brown sugar, cinnamon, cardamom, and a pinch of salt in a bowl. Pour in the melted butter and stir with a spatula until combined. Set aside to hydrate.
Step 2: Preheat your oven to 375°F and line a muffin pan with 12 cupcake liners.
Step 3: In a separate bowl, whisk together 3 cups flour, baking powder, and 1/2 tsp cinnamon for the muffin batter.
Step 4: In a stand mixer, beat the softened butter, white sugar, and brown sugar on medium speed for 2-3 minutes until pale and fluffy.
Step 5: Add the eggs one at a time, fully incorporating each before adding the next. Mix in the buttermilk, sour cream, and vanilla extract until combined.
Step 6: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Beat just until combined; avoid overmixing.
Step 7: Spoon about 1 tablespoon of batter into each liner, spreading to the edges. Add roughly 1/2 tablespoon of cranberry sauce in the center of the batter, then fill the liner to the top with more batter, covering the cranberry sauce completely.
Step 8: Lightly spoon about 1 teaspoon of cranberry sauce over the top of the batter in each muffin.
Step 9: Quickly mix the crumb topping again, then sprinkle 2-3 tablespoons over each muffin, pressing gently into the batter to ensure it sticks.
Step 10: Bake for 20-25 minutes until the crumb topping is lightly browned and a toothpick inserted in the center comes out clean.
Step 11: Remove from oven and allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips & Variations

For a nutty crunch, add chopped walnuts or pecans to the crumb topping.
Swap cranberry sauce with your favorite berry jam or fresh fruit for a different flavor.
If you don’t have sour cream, plain yogurt works well as a substitute.
To enhance the spice, add a pinch of nutmeg or ginger to the batter or crumb mixture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat in a microwave or oven for a few minutes to enjoy them warm.

How to Serve

A close-up of a muffin with a bite taken out, showing three layers: a moist light brown base layer, a middle layer of bright red fruit filling, and a crumbly pale beige streusel topping sprinkled all over. The muffin is sitting on its white paper liner which is partly opened and stained with red fruit juice. A single red berry lies next to the muffin on a table with a white marbled texture. In the blurred background, more muffins with the same crumbly tops are stacked, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the butter with dairy-free margarine and use plant-based yogurt or milk alternatives for the buttermilk and sour cream. The texture may vary slightly but will still be delicious.

Can I use fresh cranberries instead of cranberry sauce?

You can, but cranberry sauce adds sweetness and moisture. If using fresh cranberries, toss them with a little sugar and consider adding some additional sweetener to the batter to balance the tartness.