Cranberry Crumble Muffins

Rivky Kleiman Recipe By
  • Cook & Prep: 45 m
  • Serving: 12
  • Contains:

When developing this recipe, my testers were divided evenly between a subtle almond or lemon flavor. Honestly, they were both so terrific I decided to offer you both options. One thing that I do guarantee, these will become your absolute, best-ever muffin!

Ingredients (15)

Muffins

Topping

Start Cooking

Make the Muffins

  1. Preheat oven to 400 degrees Fahrenheit. Grease or line a muffin tin and set aside.

  2. In a small bowl, combine all topping ingredients and mix to a fine consistency. Set aside.

  3. Combine parve milk and vinegar and allow to stand for five minutes (mixture will thicken to a buttermilk consistency).

  4. In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt. Add oil, pareve milk mixture, egg, and extract. Mix well. Fold in cranberries.

  5. Fill each muffin tin three-quarters full (approximately one heaping tablespoon of batter). Top with one tablespoon of crumb topping. Bake for 22-25 minutes, until firm.

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