Go Back

Cranberry Swirl Crumble Muffins

4.8 from 5 votes
Leave a Review »


  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and cooled
  • 1/4 cup vegetable oil
  • 3/4 cup plain greek yogurt
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chopped fresh cranberries
  • 1/2 cup leftover homemade cranberry sauce


  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • pinch of salt
  • 1/3 cup flour
  • 5 tablespoons butter melted

honey butter

  • 6 tablespoons unsalted butter
  • 1 tablespoon honey


  • Preheat the oven to 425 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the eggs, butter, oil, yogurt, milk and vanilla extract. Add the wet ingredients to the dry, mixing until JUST combined (don’t over mix!), then fold in the chopped cranberries.
  • Scoop the mixture into the muffin tins, filling them 3/4 of the way full. Add a tablespoon or so of leftover cranberry sauce on top of each muffin and use a toothpick or skewers to swirl the mixture on top and down into the batter. Top with the streusel mixture. Bake the muffins for 15 to 17 minutes, until the tops are golden brown. Serve immediately with honey butter.


  • Whisk together the sugars, salt and flour until combined. Pour in the melted butter and mix until you have the texture of wet sand. Sprinkle the streusel mixture over top of the muffins before baking.

honey butter

  • Stir together the butter and honey until combined.


[muffins barely adapted from honestly yum]

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!