An Award Winning Recipe – Cranberry Crumb Muffins

This week we went a little over the top baking for our county fair.  We baked 6 different muffin recipes and 10 different cookie recipes. We certainly spent some time in the kitchen but we ended up with quite a few ribbons and enough back in premiums to cover the cost of ingredients and our week-long fair passes, not to mention a freezer full of treats.  While the Best of Show Cookie Award remains elusive, I thought I’d share one of our muffin recipes that took 1st prize.

Cranberry Crumb Muffins

Crumb Topping:

1/2 c. chopped walnuts

1 c. flour

4 T. white sugar

4 T. brown sugar

1/2 t. baking powder

pinch of salt

5 T. butter, melted

Muffins:

2 c. flour

1/2 c. +2 T. white sugar

2 t. baking powder

1/2 t. baking soda

pinch of salt

1 c. plain low-fat yogurt

1 egg, lightly beaten

1/2 c. unsalted butter, melted and cooled

 1 1/2 c. fresh or frozen cranberries

Heat the oven to 425 degrees. (I like to use the extra-large papers in a standard size tin to keep all the steusel on top) . To make the crumb topping, spread the walnut in a pie plate and toast them in the oven until lightly browned. About 5 minutes. While they cool, mix the flour, both sugars, baking powder and salt in a large bowl. Stir in butter and walnuts, then pinch the mixture into clumps.

For the muffin batter whisk together the flour, 1/2 cup of sugar, baking powder, baking soda, and salt in a medium bowl.  In a large bowl, mix together yogurt, egg, and butter, then stir in flour mixture. Toss cranberries with the remaining 2 tablespoons of sugar. Fold the fruit into the batter.

Spoon the batter into the muffin papers. Sprinkle on the crumb topping and gently press into batter. Bake until golden or until a toothpick comes out clean, about 20 minutes. Let the muffins cool about  minutes, then transfer to a wire rack to cool a little longer. Serve warm or at room temperature. Makes 1 dozen.

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