Cranberry-Streusel Corn Muffins

Yields: 18 muffins
Total Time: 40 min

Prep Time: 20 min

Oven Temp: 400

Read more: Cranberry-Streusel Corn Muffins Recipe - Country Living

Ingredients

Streusel topping

• 6 tablespoon(s) all-purpose flour
• 1/2 cup(s) light-brown sugar
• 1/4 teaspoon(s) allspice
• 1/2 stick(s) cold butter

Batter

• 1 cup(s) cornmeal
• 1 cup(s) all-purpose flour
• 1/2 cup(s) sugar
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3  eggs, lightly beaten
• 1 container(s) (8-ounce) sour cream
• 3 tablespoon(s) melted butter
• 2 teaspoon(s) vanilla
• 1 can(s) whole-berry cranberry sauce

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Directions

1. Preheat oven to 400 degrees F. Line three 6-cup muffin tins with paper liners; set aside.
2. For streusel topping: In a bowl, mix flour, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.
3. For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.
4. In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.

Source: Country Living

Cranberry-Streusel Corn Muffins Recipe - Country Living