Cranberry-Apple Cinnamon Streusel Muffins

My husband loves the flavor combination of sweetened dried cranberries and apples. So, on this cold and damp day I thought I'd surprise him with these delicious muffins. More like a cupcake with it's tender crumb, these muffins are just what you need for breakfast (or a snack) on these cold Winter days. These muffins surely fall under the category of comfort food..... they are "comfort muffins"! I hope you'll try them. I'm sure you're family will want them often after they taste them!

SUPPLIES:

Cooling Rack

Muffin Tins (recipe makes 16 muffins)

2 mixing bowls

2 mixing spoons

Vegetable peeler

Measuring spoons

Measuring cups

Sharp knife

Fork

Paper Cupcake liners

Toothpicks

INGREDIENTS:

Muffins:

2 cups all purpose flour

1 cup sugar

3 teaspoons baking powder

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1 cup sour cream (NOT the low fat kind)

1/4 cup butter, melted

1 1/2 cups peeled, cored and diced tart apple

1/2 cup sweetened dried cranberries

Crumbs:

1/4 cup sugar

3 tablespoons all purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons cold butter

Pre-heat oven to 400 degrees F.

Place a paper liner in each of 16 muffin cups. Set aside.

In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Mix well.

In a separate bowl, combine the wet ingredients: sour cream, eggs and melted butter. Mix well until smooth and creamy.

Pour wet ingredients into dry. Mix well with a sturdy mixing spoon. Mixture will be very stiff and shaggy. (This is ok. Once you add the apples it will become more like a batter.)

Chop the apple. I got 1 1/2 cups chopped/diced apple from this one medium size apple.

Add the cranberries.......

Add the apples and cranberries to the batter. Mix well. Once you start mixing, the liquids will come out of the apples and make the batter a bit "loser".

Fill prepared cupcake tins about 2/3 full.

Put the crumbs ingredients in a small flat bowl. Mash with a fork until mixture forms coarse crumbs about the size of a small pea.

Sprinkle a rounded teaspoon on top of each muffin.

Bake at 400 degrees F for 15-18 minutes.

Muffins are done when a toothpick inserted near the middle comes out clean.

Sit back ...... pour yourself a cup of coffee (or tea) and enjoy these muffins. They are best served warm but room temperature is ok. Store ant leftovers in a covered contained in the refrigerator.