|Cranberry and Cream Cheese Crumb Muffins|
I love cranberry season! Stalk up on all the fresh cranberry you can buy this time of year. There are so many great foods to make with them. And they are high in antioxidants! I couldn't resist making these this morning...these muffins are so delicious! The recipe makes about 18 muffins, so fill a basket for the breakfast table, deliver some to a friend, or just eat them on the go! The kids love these too. These are also wonderful for special occasion and holiday breakfasts and brunches.
2 cups flour
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
3/4 cup orange juice
¼ cup melted butter
2 cups coarsely chopped cranberries
zest or finely grated peel from 1 orange
Preheat oven to 375 degrees and line muffin tin with muffin cups. In large bowl combine dry ingredients. In separate bowl combine wet ingredients. Pour wet ingredients into dry and stir to combine. Stir in cranberries and orange peel. Fill paper cups 3/4 full with batter. Top with cream cheese mixture and then with crumb topping mixture.
Cream Cheese Topping:
8 ounces cream cheese
1/3 cup sugar
1 teaspoon vanilla
In electric mixer, whip cream cheese until smooth. Add sugar, egg and vanilla and whip until smooth. Place a heaping tablespoon full on each muffin. Top with a big spoonful of crumb topping.
Crumb Topping:¾ cup flour
½ cup sugar
½ cold butter
Mix topping and sprinkle on top of batter and cream cheese mixture and bake at 375 degrees for 15-20 minutes. Let sit a minute or two and remove from pan by using a fork to lift muffins out of pan one by one. These are amazing warm or cold!