So, we’re heading into the last part of the year. The chilly part. The bake-all-day-to-keep-your-house-warm part. I love it.
Each month, I make a list of foods I want to eat to set the mood for the month. Sometimes, the list has exact foods, like Chai Cookie Bars. Other times, I write a general feeling that I want my meals to have, like ‘hearty and comforting.’ And then, I often consider your lovely self, and what foods you would like to eat this month, too.
For the month of December, I wrote: comfort food, cookies, and sweet breakfasts to share. Does that seem right to you? Are those the things you’d like to stuff in your face, too? While it’s a sunny 55-degrees where I live right now, I think we all need warm, cozy dinners, cookies for dessert, and something sweet to lure us out of bed in the mornings.
Here’s a HOW TO VIDEO showing how to make these muffins, though I used blueberries for this batch:
We’re starting here with sweet breakfasts to share. These cranberry streusel muffins made with yogurt were first on my list. A few years ago, I made rhubarb cinnamon muffins from a Fine Cooking Magazine, and my eyes were opened to how lovely tangy fruit pairs with warm cinnamon. I love sweet and sour rhubarb, but I loved it even more when it was sprinkled with cinnamon. While we are months away from my beloved rhubarb (and my revered Rhubarb Crisp), we have cranberries!
I stirred cranberries into my coffee cake muffin batter, amped up the streusel topping, and plopped it in muffin cups. The recipe made 5 muffins. Two for me, two for you, and one for the dog, perhaps? That’s the way it goes in my house.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1/3 cup light brown sugar
- 1 tablespoon granulated sugar
- pinch of salt
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup neutral oil (grapeseed or canola)
- 1/3 cup granulated sugar
- pinch of salt
- 1 large egg, beaten
- 1/4 cup sour cream (or full-fat yogurt)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup fresh cranberries
- First, preheat the oven to 375, and line a small muffin pan with 5 liners.
- Next, make the streusel: in a small bowl, stir together all the ingredients with a fork. It will stick together and form large clumps. Set aside.
- Next, make the muffins: In a medium bowl, add the oil, sugar, and salt. Stir together very well, and then add the egg, sour cream, and vanilla extract. Stir to combine.
- In a separate small bowl, whisk together the cinnamon, nutmeg, flour, baking powder and baking soda. Add this to the wet ingredients and stir to combine.
- Finally, stir in the cranberries.
- Scoop out enough batter to fill the muffin cups half way. Add a generous tablespoon of streusel topping on top. Then, top with the remaining batter. Sprinkle the rest of the streusel mixture on top of the muffins.
- Bake for 19-22 minutes, until a toothpick inserted comes out clean with moist crumbs. Let cool in the pan for a few minutes before serving.