What a sour experience. I'm not a big fan of cranberries but on desserts I think it tastes good because of the sugar. In this case I'm not sure if the sugar was enough. If you are "lucky" enough to grab a muffin with over 3 cranberries I'm sure you will squeeze your face like if you were licking lime =)
I don't know, I guess I really don't like cranberries but, the cake is delicious and the crumble topping is amazing as well. Next time I will just use other less wild berry =)
for the topping:
1/4 cup flour
2 tbsp granulated sugar
2 tbsp brown sugar
1/2 tsp cinnamon
2 tbsp cold butter
for the muffins:
7 tbsp unsalted butter at room temperature (100g)
3/4 cup granulated sugar
2 large eggs at room temperature
2 1/4 cup flour
4 tsp baking powder
1/2 tsp salt
1 cup milk at room temperature
1 1/2 tsp vanilla extract
1 1/2 cup of fresh or frozen cranberries (or other berry)
Directions for the topping:
Stir together flour,granulated sugar,brown sugar, and cinnamon. With your fingers add the cold butter pressing it against the dry ingredients until coarse crumbs form. Don't leave big pieces of butter behind. Directions for the muffin:
Preheat oven 375F. If you are using a non stick dark pan preheat at 350F. Grease 12 standard muffin cups with butter.
Using an electric mixer on medium speed combine butter and sugar until light and fluffy. Add the eggs one at the time until all blended.
In another bowl stir together the flour,baking powder, and salt. Add it to the butter mixture in 2 increments,alternating with the milk and vanilla. Your mixer should be in a slow speed.
Turn your mixer off and fold the cranberries carefully on the batter . DO NOT OVERMIX.
Spoon the batter into muffin cups and sprinkle each muffin with some crumbly topping. Press it down very gently to glue to topping to the batter, it avoids the topping from falling off the muffin when baked.
Bake until golden 20-25 min. A toothpick should come out clean when inserted into the center of the muffin.
Sour face oh yeah!