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+ servings

Apple Butter Cranberry Muffins with Streusel Topping

Print Recipe
easy recipe made with cinnamon, sour cream and bursting with cranberries
Course Breakfast
Cuisine American
Keyword breakfast, brunch, holiday
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 14 standard size muffins


The Muffins

  • 2 cups all purpose flour
  • 1 stick unsalted butter
  • 1 cup apple butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 1/2 cups cranberries fresh or frozen
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

The Streusel Topping

  • 1/3 cup flour
  • 1/4 cup brown sugar
  • 2 Tbsp. sugar
  • 2 Tbsp. melted butter
  • 2 tsp. cinnamon


  • Preheat oven to 350 degrees. Line a muffin tin with paper liners or coat with nonstick cooking spray.
  • In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs, vanilla, sour cream, milk and apple butter.
  • In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  • Pour the flour mixture into the wet ingredients and stir to combine. Fold in the cranberries. Fill the muffin tin 2/3 of the way with batter.
  • Make the streusel: Combine all ingredients in a small bowl and stir with a fork. Sprinkle streusel on top of the muffins before baking. Bake 25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool to room temperature before removing from muffin tin.