Pumpkin Cranberry Swirl Muffins
Got some leftover cran sauce? Have I got an idea for you :)
These cinnamon muffins were easy to whip together for a weekend breakfast, and delicious with a strong cup of coffee.
I had to do a lot of work on this recipe, oddly. I started with one from Tastes of Home, but it used a creaming method, a la cookies, instead of the “muffin method” of mixing the liquids together and the dry stuff together separately, and then adding one to the other and folding gently so as not to create gluten. I also made several substitutions. They were very delicious, but next time I would add even more yogurt than I did, because the muffins were a little dense (I adjusted the numbers that you see below to reflect what I would do next time).
Here’s what you need. This recipe makes nine muffins – with a less dense batter, it would make maybe one more.
And for the topping:
Use the muffin method to combine the main ingredients – sugars and liquids in one bowl, dry goods in another. Add the liquids to the dry stuff and slowly fold them together. Feel free to adjust the yogurt or oil to add more moisture if you feel the batter is too dense.
In a small bowl, use your fingers to mix the sugar, cinnamon and butter and pinch it into small crumbs. Spray your muffin tin with nonstick and scoop the muffin batter into it – there will probably be 9-10 muffins. Bake for 15-20 minutes at 350 degrees. Keep an eye on them – they will be done before they look done.
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