I am writing this at home, on my own couch, in my own living room, across from my husband who just got off the treadmill. That may sound like a pretty mundane and boring assessment of our current situation, but for us, this is quite a change from the normal lately. You see, for the last month we have been on quite the journey. Jason, as some of you know from previous posts, has been getting chemotherapy to hopefully cure his latest recurrence of cancer. The chemo was then followed by a stem cell transplant in November. We were told it would be a roller coaster this time around – and boy, they were not kidding! The first few weeks were a whirlwind of side effects, fevers, medications, CT scans, EKGs, PICC line removals, PICC line placements, wary watching of blood counts, emergency trips to the clinic, and hospital stays. Not to mention, a bathroom flooding, a ceiling replacement, and billing confusion battles. All I can say looking back on it all is – it’s good to be home.
So, this post has actually been at the ready and in waiting since before Thanksgiving when I first spotted fresh cranberries at the store. With the month we had though, the time to get any post up seemed pretty trivial compared to the constant battle on our hands. So, I am glad to report now that Jason has been doing better and we are finally home getting back to a little bit of normalcy. I knew this was a recipe I had to share with you all. It is another easy fix-upper when you want something quick to serve your family for breakfast or a snack. We especially loved eating these with a cup of tea!
The idea for this muffin actually came from our stay last Summer at Niagra on the Lake in Canada. We got to stay at a bed and breakfast there that served some delicious cinnamon muffins stuffed with cranberries. I knew when we got home I had to recreate them. So, I patiently waited for the fresh cranberry season to arrive, but by the time the season kicked in, we were already in the midst of the chemo treatments. So instead of from scratch, I decided to make these the “simple” version and share the idea with all of you so that you could make these too – either using a from scratch recipe for cinnamon muffins or my “simple” way when you are in a rush. (And who isn’t in a rush these days?? Especially during the holidays!) I hope you all enjoy this idea for a quick breakfast and give it a “go” soon!
(this recipe idea is a box mix + homemade streusel topping and fresh cranberries)
- Cinnamon Streusel Muffins Box Mix
- Any additional ingredients called for by box (eggs, oil, and water)
- 1 cup fresh cranberries
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, slightly softened
- Preheat oven according to box indications. Then, in a large bowl, prepare muffin mix according to instructions. Carefully wash and pat dry the fresh cranberries and then fold them into the prepared muffin mix until evenly distributed.
- To prepare the cinnamon streusel crumble topping: In a medium bowl, stir together the flour, cinnamon, and brown sugar. Next, cut the butter into 1/4″ cubes and combine into the mix using a fork until the mixture resembles coarse crumbles. OR – You could also use a small food processor instead – just add all the ingredients and pulse until crumbled (watching carefully – do not over mix). Set aside.
- Prep a 12 muffin pan with non-stick spray or use cupcake liners and then pour in the muffin batter to about 1/2 full. Then carefully add the streusel crumble topping to each muffin and then place into oven.
- Bake for 14-18 minutes (or follow recommended time on the package), done when a toothpick inserted comes out clean. Let cool for about 20 minutes and serve warm – tastes great with a little bit of butter and a cup of coffee or tea (or hot chocolate!).