Even though in this post I said I wasn't going seasonal, I think fall has finally hit me.
Here are some things that have made me realize that summer is officially gone.
- The first rain of fall arrived with gorgeous overcast window light and beautiful dew drops on all of the changing leaves.
- My coworkers have returned to discussions of Halloween costumes, Thanksgiving and the temperature of the house we work out of.
- I can now wear scarves without feeling like my neck is going to die.
- Cranberries, apples, squash and Brussels sprouts have returned to my diet.
- My birthday is in less than two weeks.
- Kristen and I are already discussing what we are bringing to Thanksgiving. (Yes, we are a bit premature.)
To officially break into the large bag of cranberries I got from Costco, I made muffins. Also, I really needed to use sour cream that I had in the refrigerator. You know how the freezer and I work.
Muffins are one of those things that can be temperamental to work with. They can go from delicious to mediocre if they are over mixed or over baked and it is pretty sad when both of those things happen. Every time I make muffins, I make it a goal for them to be the best they can be but sometimes I won't ever know until I actually eat them. Muffins can be deceiving that way.
I was a little bit concerned with the thickness of the batter but when baked, they turned out to be incredibly tender on the inside. Originally I had intended to leave the cranberries whole but Kristen reminded me that cranberries are not blueberries. We even tasted one to make sure and yes they are very sour!
To help out with that, I gave the cranberries a rough chop (Beware, they like to escape from the knife and cutting board) and added streusel topping in both the middle and the top. Streusel really does make muffins and cakes that much better. See this banana cake and these doughnuts.
Sour cream is also not necessary for these. Yogurt would also be a healthier substitute but I'm currently not on a granola kick so there is no yogurt to be seen in my fridge!
Now, I have to figure out what other cranberry dish to make!
Cranberry Streusel Muffins
Adapted from these Blueberry Sour Cream Muffins
Yields: 12 muffins // Active Time: 20 minutes // Inactive Time: 18-20 minutes