Cranberry Maple Crunch Muffins
(Makes about 18 muffins)
1 cup flour
¼ cup granulated sugar
¼ cup light brown sugar
½ teaspoon baking powder
5 tablespoons unsalted butter, melted
½ cup Julie Anne’s Maple Blueberry or Sweet Citrus Granola (omit dried fruit)
3 cups flour
¾ cup brown sugar
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 1/3 cups whole milk (“Mom” prefers organic)
2 extra large eggs
1 cup unsalted butter, melted and cooled
2 teaspoons maple extract
2 cups fresh or frozen cranberries, roughly chopped
1 1/3 cups Julie Anne’s Maple Blueberry or Julie Anne’s Sweet Citrus Granola
1 cup confectioners’ sugar
2-3 tablespoons pure maple syrup
Preheat the oven to 375 degrees. Line 18 standard muffin cups with paper liners. Make the crumb topping: In a large bowl, mix the flour with the two sugars, baking powder, baking powder, and salt. Stir in the butter and the granola and pinch the topping into clumps. Set aside while you prepare the muffin batter.
In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, and ginger. Make a well in the center of the bowl and add the milk, eggs, butter, and maple extract. Stir the mixture until just combined. Add the cranberries and the granola, stirring gently to thoroughly combine. Spoon the batter into the muffin tins, filling almost to the top. Sprinkle the tops with the crumb topping, pressing to adhere.
Bake the muffins for 20-25 minutes, until browned on top and a toothpick inserted into the center emerges clean. Cover the tin loosely with foil if topping starts to get too browned before the muffins are finished.
Make the glaze: In a bowl, whisk the confectioners’ sugar with the maple syrup until smooth and of drizzling consistency (add a bit of water if necessary). Drizzle the glaze over the warm muffins and let set.
*Recipe and image courtesy of Julie Anne’s All-Natural Granola*