Bake Shop Cranberry Banana Muffins
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Prep Time
20 min
Cook Time
12 min
Yield
16 Muffins
Total Time
45 min
Ingredients
Non-stick cooking spray
TOPPING:
1/4 cup firmly packed brown sugar
2 tablespoons Martha White All-Purpose Flour
1 tablespoon butter, softened
MUFFINS:
2 (7.6 oz.) packages Martha White Banana Nut Flavored Muffin Mix
3/4 cup sweetened dried cranberries, coarsely chopped
1 cup milk
1 large egg, beaten
1/4 cup butter, melted and cooled
Instructions
Heat oven to 450°F (425°F for a dark pan). Line 16 medium muffin cups with paper baking cups or spray the bottom of muffin cups with no-stick cooking spray. Combine topping ingredients in a small bowl; mix well with a fork. Set aside.
Combine muffin mix and cranberries in a medium bowl; mix well. Add milk, egg, and 1/4 cup butter; stir just until moistened. Fill muffin cups about 3/4 full.
Sprinkle topping evenly over muffins. Bake 11 to 14 minutes or until a toothpick inserted in the center comes out clean.
