Cranberry Toffee Muffins with Crumble Topping
Baking is one of my favorite things to do during the holiday season. I love the delicious scents that fill the house and the warmth of the oven on cold days. This muffin recipe is perfect for the holidays, with the flavor of tart cranberries and salty sweet toffee!
You could also make these Cranberry Toffee Muffins in the form of a sweet bread. I actually used this recipe to make one dozen muffins and one mini loaf!
Cranberry Toffee Muffins 18 muffins
- 1 3/4 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups dried cranberries
- 1/2 cup toffee bits (I used Heath toffee bits)
- 3/4 cup flour
- 1/4 cup brown sugar
- 1/2 cup toffee bits
- 4 tablespoons butter
Preheat oven to 375°. Prepare two muffin tins by spraying them with cooking spray or lining them with 18 muffin cups.
Start by making the crumble topping. Melt butter in a bowl, add the rest of the crumble ingredients and mix until small clumps form.
In another bowl, mix together the flour, baking powder, and salt.
In the bowl of a mixer, combine sugar, eggs, and oil. Mix on low speed until combined, then beat in the milk and vanilla. Add the flour mixture and beat until the batter is smooth. Stir in the cranberries and toffee bits.
Spoon the batter into prepared muffin cups, filling them about three-quarters full. Sprinkle crumble topping on top of each one. Bake for about 25 minutes or until the muffins are golden and a toothpick inserted in the center comes out with only a few crumbs.
Store muffins in an airtight container. Enjoy with coffee or tea!