Cranberry Coffee Cake Muffins

It is officially cranberry season which means, along with pumpkin-everything, we will now have cranberry-everything. Or, even better, pumpkin-cranberry-everything.  To join in with the festivities, I thought a little cranberry coffee cake might be in order.  Mostly because I wanted to bake something with cranberries and I think that everything tastes better with a crumb topping... am I wrong?

beautiful, bright, fresh cranberries... plus a bunch of other ingredients that I forgot to take pictures of...

...becomes this.

I was worried at first that I had added too many cranberries (the batter is PACKED with them), but they turned out perfectly spaced throughout the muffins. 

yum.

Cranberry Coffee Cake Muffins

adapted from Little B Cooks

Batter:

4 tbsp unsalted butter, melted

2 cups whole wheat pastry flour

2 ½ tsp baking powder

½ tsp salt

1 cup milk

1 tsp vanilla extract

2/3 cup sugar

2 large eggs

3 cups cranberries, plus 2 tablespoons flour and 1 tablespoon sugar to toss in.

Topping: 

1 cup brown sugar

2/3 cup flour

1 tsp cinnamon

1/4 cup cold butter

1. Preheat oven to 350.
2. Put liners in muffin cups and spray lightly with cooking spray.
3. Using a fork or pastry blender, mix topping ingredients together until crumbly.
4. Clean cranberries and let dry. In a medium size bowl, toss 2 tablespoons flour and 1 tablespoon of sugar in with cranberries and mix thoroughly until cranberries are coated.  (This ensures they won't sink to the bottom of your muffins.)
5. Mix dry ingredients in the  large bowl. 
6. Combine the milk, sugar, vanilla, and eggs with the melted butter. 
7. Stir butter mix into the dry ingredients until well blended. 
8. Fold in cranberries, using an ice cream scoop, drop into muffin tin. 
9. Sprinkle the topping bake for about 20 minutes, or until toothpick in the center comes out clean.