Recipe: Apple Cranberry Streusel Muffins

These perfectly seasonal apple-cranberry muffins have the tenderest crumb and a sweet, crunchy streusel topping, packed with fruit and whole grains. Kate Munning offered these muffins at her last bake day at the mill, and she’s shared the recipe here so you can make them yourself. A great addition to any holiday breakfast or Thanksgiving table!

Apple Cranberry Streusel Muffins

2 cups (240g) River Valley Community Grains all-purpose flour

¾ teaspoon salt

½ teaspoon baking soda

1 teaspoon cinnamon

½ cup vegetable oil

1 cup brown sugar, unpacked

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 1/4 cup (140g) peeled, cored, and chopped baking apples

2/3 cup cranberries (80g)

Zest of 1 orange

Topping

5 tablespoons (65g) brown sugar, packed

¼ cup all-purpose flour

¼ cup River Valley Community Grains rolled oats

½ teaspoon cinnamon

¼ tsp salt

4 tablespoons (43g) unsalted butter

Stir together flour, baking soda, salt, and cinnamon in a small bowl and set aside. In a larger bowl, whisk together oil and brown sugar, then add the eggs, followed by sour cream, vanilla, and orange zest.

Combine streusel ingredients in another small bowl, rubbing the between your fingers or using a fork to incorporate the butter.

Add the dry ingredients to the wet ones and stir a few times with a spatula or wooden spoon. Then add the cranberry cubes and apples and stir to combine. Do not overmix; it’s okay if the batter has a few lumps.

Grease a standard size muffin tin or insert muffin cups. Spoon batter into the tin and bake at 400 degrees for about 20 minutes, until brown around the edges and a toothpick inserted comes out clean. Cool and enjoy!

Makes 12 large muffins. Recipe by Kate Munning.