Cantaberry Crumble Top Muffins
Bursting with fruity flavor and crowned with a buttery, cinnamon-scented crumble, Cantaberry Crumble Top Muffins are the perfect indulgence for breakfast or a sweet snack. This easy-to-make recipe combines the tart vibrancy of cranberries with the natural sweetness of blueberries, creating a duo of luscious flavors in every bite. The muffins are moist yet fluffy, thanks to a balanced blend of milk, vegetable oil, and just the right amount of sugar. The star of the show—the golden crumble topping—is made with brown sugar, cinnamon, and cold butter, adding a delightfully crisp texture that pairs beautifully with the tender muffins. Ready in just 40 minutes and yielding a dozen bakery-style treats, these muffins are ideal for family brunches, cozy coffee breaks, or impressively simple homemade gifts. Bake these Cantaberry Crumble Top Muffins to savor a harmonious blend of sweet and tart, soft and crunchy, in one delightful package!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.33 cup Vegetable oil
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Fresh or frozen cranberries
- 1 cup Fresh or frozen blueberries
- 0.33 cup Brown sugar
- 0.33 cup All-purpose flour (for crumble)
- 0.25 cup Unsalted butter
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a large bowl, whisk together 2 cups of all-purpose flour, 0.75 cup granulated sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt.
In a medium bowl, whisk together 0.33 cup vegetable oil, 0.5 cup milk, 1 teaspoon vanilla extract, and 1 large egg until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; some lumps are fine.
Carefully fold in 1 cup fresh or frozen cranberries and 1 cup fresh or frozen blueberries using a spatula.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
To prepare the crumble topping, mix 0.33 cup brown sugar, 0.33 cup all-purpose flour, 0.25 cup unsalted butter (cold and diced), and 0.5 teaspoon ground cinnamon in a small bowl. Use a fork or your fingers to combine until the mixture resembles coarse crumbs.
Sprinkle the crumble topping generously over the muffin batter in each cup.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 46.4 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 227.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
