Cranberry Coffee Cake Muffins with Cinnamon and Cardamom Recipe
These delicious Cake Muffins feature a soft and fluffy crumb with a luscious cranberry sauce center, topped with a spiced crumb topping. Perfect for breakfast or an afternoon treat, they combine warm spices like cinnamon and cardamom with the richness of buttermilk and sour cream for a moist texture and irresistible flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground green cardamom
- Pinch of salt
- 1/3 cup unsalted butter, melted
Cake Muffins
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter
- 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
- Prepare the Crumb Topping: In a mixing bowl, whisk together the all-purpose flour, light brown sugar, salt, cinnamon, and ground green cardamom. Pour in the melted butter and stir with a spatula until all ingredients are combined. Set the crumb topping aside to allow it to hydrate.
- Preheat the Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a muffin pan with 12 cupcake liners to prepare for the batter.
- Mix Dry Ingredients for Muffins: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and cinnamon until evenly combined.
- Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter, white sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture turns pale yellow and becomes fluffy.
- Add Eggs: Slowly add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them.
- Incorporate Wet Ingredients: Add the buttermilk, sour cream, and vanilla extract to the mixture, continuing to beat until all wet ingredients are fully combined.
- Combine Dry and Wet Ingredients: Lower the mixer speed to the lowest setting. Gradually add the dry ingredients to the wet mixture and beat just until combined. Take care not to overmix to maintain a tender crumb.
- Assemble Muffins with Cranberry Sauce: Spoon about one tablespoon of batter into each cupcake liner, spreading it to the edges. Place about half a tablespoon of cranberry sauce in the center of the batter, then cover with more batter until the liner is full, spreading to the edges to encase the cranberry sauce completely.
- Add Cranberry Topping: Lightly spoon approximately one teaspoon of cranberry sauce over the top of each muffin.
- Top with Crumb Topping: Give the prepared crumb topping a brief stir and sprinkle 2-3 tablespoons on top of each muffin, pressing gently into the batter to ensure it adheres during baking.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes. Bake until the crumb topping is lightly browned and a toothpick inserted into the center of the muffins comes out clean.
- Cool and Serve: Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack or serving tray. Enjoy the muffins warm or at room temperature.
Notes
- Ensure not to overmix the batter after adding the dry ingredients to keep the muffins tender.
- You can substitute the cranberry sauce with your favorite fruit jam or preserves for variation.
- Make sure the butter for the crumb topping is fully melted for better texture.
- These muffins freeze well—store in an airtight container for up to 2 months.
- Use fresh buttermilk and sour cream for the best flavor and moisture.
- Let the muffins cool slightly before removing from the pan to prevent breaking.
Keywords: cake muffins, cranberry muffins, crumb topping, coffee cake muffins, baked muffins, cinnamon muffins, cardamom muffins
