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!
Cranberry Crumble Muffins
- Cook & Prep: 45 m
- Serving: 12
Make the Muffins
Preheat oven to 400 degrees Fahrenheit. Grease or line a muffin tin and set aside.
In a small bowl, combine all topping ingredients and mix to a fine consistency. Set aside.
Combine parve milk and vinegar and allow to stand for five minutes (mixture will thicken to a buttermilk consistency).
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.
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.