STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS

Streusel-Topped Cranberry Coffee Cake Muffins image

Provided by Sarah Caron

Time 30m

Yield 12

Number Of Ingredients 14

1/2 cup canola oil
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup canned whole berry or jellied cranberry sauce
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon quick-cooking or old-fashioned oats
1 tablespoon packed light brown sugar
1 tablespoon butter, melted

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Nutrition Facts : ServingSize 1 Serving