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Cranberry Crunch Muffins

  • Makes 12 muffins
  • Prep Time 25 min
  • Cook Time 25 min

Ingredients:

  • MUFFINS:
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. grated orange peel
  • 1/2 cup Country Crock® Spread
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1 cup dried cranberries or dried blueberries
  • TOPPING:
  • 1/4 cup quick-cooking oats
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 Tbsp. Country Crock® Spread

Directions:

  1. For Muffins, preheat oven to 375°. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.
  2. In medium bowl, combine 2 cups flour, baking powder, salt and orange peel; set aside.
  3. In large mixing bowl, with electric mixer, beat 1/2 cup Country Crock® Spread with 3/4 cup dark brown sugar until light and fluffy, about 3 minutes. Beat in eggs until blended. On low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture; fold in cranberries. Evenly spoon batter into prepared pan.
  4. For Topping, in medium bowl, combine oats, dark brown sugar, granulated sugar and flour. Blend in Spread to form crumbs. Evenly sprinkle on muffins; press lightly.
  5. Bake 25 to 27 minutes until toothpick inserted in centers comes out clean. On wire rack, cool 15 minutes; remove from pan and serve warm or cool completely.
Nutritional Information

Nutritional Information

Nutritional Information
Portion per serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion per serving
Amount Per Serving
Calories 270
Calories from Fat 60
Total Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 290 mg
Total Carbs 51 g
Dietary Fiber 1 g
Sugars 29 g
Protein 4 g
Calcium 8 %
Iron 10 %
Vitamin C 0 %
Vitamin A 10 %
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