Apple Cranberry Crumble Muffin

Chef mariajane's Note:

Celebrate fall with a basket of these freshly baked muffins!! With this wonderful recipe, you can make enormous bakery-style muffins right at home. Filled with this delicious combination of apples and cranberries, all-purpose flour, these apple cranberry crumble muffins are exceptionally moist and light. What's more, they're covered in a crumbly almond streusel topping that's sure to please. These muffins are also a tasty and colorful addition or a weekend brunch, or bake ahead of time and store in the freezer for quick breakfast and snack ideas.

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

TOPPING

• 59.14 ml brown sugar, packed
• 59.14 ml almonds, chopped
• 44.37 ml Robin Hood oats or 44.37 ml Old mill oats
• 2.46 ml cinnamon

MUFFINS

• 532.32 ml all-purpose flour
• 354.88 ml brown sugar, packed
• 4.92 ml baking soda
• 1 egg
• 236.59 ml plain yogurt
• 118.29 ml canola yogurt
• 473.18 ml peeled apples, diced
• 177.44 ml cranberries

Directions:

1. TOPPING: Combine all ingredients. Mix well.
2. MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
3. Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
4. Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
5. Bake at 375F for about 25 minutes or until tops are firm to touch.