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Cranberry Crumb Muffins


We’re all looking for a change from the typical starchy, oily side dishes we serve on Shabbos. Finally, a carb side dish that is lighter in sugar and fat, and healthier for you. Cranberries and apples always pair together well, so subbing applesauce for a good part of the fat is a smart choice. I purposely made the servings small as well. My many testers loved the result. Thanks to Simi H. for the inspiration to create this dish.   Yields 24 muffins


1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray two mini-muffin trays (12 muffins each) generously with oil spray.
2. Mix crumb ingredients together in a small bowl and set aside.
3. In a separate bowl, mix together the flour, baking powder, salt, and confectioners’ sugar.
4. Make a well in the center. Add the oil, applesauce, eggs, and soy milk. Mix lightly until all of the ingredients are evenly combined. Don’t overmix. Stir in the cranberries.
5. Using a tablespoon or eighth-cup measuring cup, fill muffin tins just until the top. Sprinkle with crumb topping. Bake for 15–20 minutes or until well risen and golden brown. Cool completely before removing from pans.


These muffins freeze well.


Although confectioners’ sugar is not a healthy sugar, I felt it contributed to the smooth texture of these muffins. Feel free to sub a healthier sugar of your choice.