Cranberry Crumb Loaves & Muffins Recipe
Lovely little crumb loaves and muffins made with dried cranberries and your choice of fresh berries or leftover cranberry sauce.
Servings: 6 loaves or 18 muffins
Calories: 276kcal
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3½ cup flour divided (your choice: all whole wheat pastry flour, 1/2 unbleached and 1/2 regular whole wheat, or all unbleached)
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream or yogurt
- 3 eggs
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup fresh or frozen cranberries chopped OR 3/4 c. to 1 c. prepared cranberry sauce
Instructions
- Heat oven to 350 degrees. Grease and flour (or sugar) 6 disposable mini loaf pans (5-3/4x 3-1/4), 18 muffin cups (or use muffin liners), or equivalent.*
- Beat butter and 1/2 cup each white and brown sugars in a large mixing bowl on low speed until blended. Scraping sides as needed, beat in 2 cups of the flour until crumbly.
- Remove 1½ cups to a small bowl and add the cinnamon. Mix until blended and set aside.
- To mixture left in bowl, add the remaining 1/4 cup sugar, sour cream/yogurt, eggs, and vanilla. Beat on low until mixed; increase speed to medium-high and beat for 2 minutes or until smooth.
- Add the remaining 1½ cups flour, baking powder, soda and salt. Beat just until blended.
- Fold in both the cranberries and spoon the dough into the prepared pans.
- Crumble the reserved topping onto the tops (if using individual loaf pans, place them on a cookie sheet to easily move them in and out of the oven).
- Bake for 35-40 minutes until a wooden toothpick inserted in the centers comes out clean (only 20 minutes for regular muffins) - the toothpick test works when using cranberry sauce, too, there should be no doughy particles, though there may be a bit of sauce.
- Remove to a wire rack for 10 minutes. Then remove from pans to cool completely on a cooling rack.
Notes
*Combo pans I've used:
- 8-loaf mini pan + 6 regular muffins
- 4-loaf small pan + 6 regular muffins
- 6 disposable mini loaf pans + 4 regular muffins
- 18 regular muffins
- 2 medium loaf pans (8"x4")
- 48 mini muffins
- 8-loaf mini pan + 6 regular muffins
- 4-loaf small pan + 6 regular muffins
- 6 disposable mini loaf pans + 4 regular muffins
- 18 regular muffins
- 2 medium loaf pans (8"x4")
- 48 mini muffins
Nutrition
Serving: 1Slice (of 20) | Calories: 276kcal | Carbohydrates: 38.1g | Protein: 3.6g | Fat: 12.9g | Saturated Fat: 7.6g | Cholesterol: 54mg | Sodium: 175mg | Fiber: 1.1g | Sugar: 18.5g
