3½cupflourdivided (your choice: all whole wheat pastry flour, 1/2 unbleached and 1/2 regular whole wheat, or all unbleached)
1cupsour creamor yogurt
1cupfresh or frozen cranberrieschopped OR 3/4 c. to 1 c. prepared cranberry sauce
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.
*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