Cranberry Walnut Crumb Cakes

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been poking and prodding for this file to return to the database. almost made sponges outta someone. thank you, staff. :-p

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All of my co-workers and my husband's co-workers thought these were fabulous. I personally rated them only "good" because they were not as moist as other muffins I have made and I typically do the same general substitutions in all of my baked goods. I assume that the use of butter instead of oil makes for a different consistency...don't get me wrong, they were still delicious.

I substituted 1 cup of whole wheat pastry flour for one cup of all purpose. I was out of brown sugar and used a very granular cane sugar in the topping and it worked just fine. I also substituted full-fat greek yogurt for the sour cream to up the protein content a bit. Oh, and I added a tablespoon of vanilla extract to the batter.

On observation I had, as did one other person who enjoyed them, was that the cake had something of a cornmeal like taste and consistency. No idea why, but interesting.

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Easy to make and the cake on the inside was moist and delicious. The topping was a little crunchy and crumbly... i was expecting it to be more buttery.. I brushed most of it off before eating it so I wasn't getting a mouthful of hard brown sugar. I also added 1.5 times the cranberries and I still don't think it was enough. Will make this recipe again with less sugar in the topping and more cranberries in the cake.

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I took these muffins to Thanksgivng dinner with my family and they ate them up!

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I made this recipe after reading other people's comments and they turned out wonderfully moist, and delicious.

Instead of using sour cream, I used 1 cup of plain yogurt instead.
Also, I baked it for about 17-18 minutes only. I suggest not leaving them in there longer than that, or they may become dry.

I used cupcake sheet (12 cups instead. The topping is a definite, because it adds more flavor to the cake.

I bet this will go great with my cup of coffee tomorrow morning!

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This is a great recipe to get your kids in the kitchen with you. My daughter loved getting her hands in and mixing up the crumb topping. The cupcakes came out good and moist. We will be making these again.

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I had made these for my neighbor after her dog died and she said the were delicious. I thought that maybe there could have been more topping. Because when I made mine It made a hollow spot for the topping in the muffins and I thought that was cool. I would defenitly make these again..

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These crumb muffins are absolutely delicious! I made them as a whole coffee cake, that was great as well!

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I used cherries and cranberries, doubling the amount of fruit suggested, next time I will use at least 2 full cups. I only baked my for 18 minutes and they came out very moist. Perhaps the dry cakes were due to being over baked. Mine were delicious and a hit!

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Like many other people who wrote reviews, mine turned out very crumbly and dry. You should definitely use more crandberries and don't skimp on the topping- the cake base itself is very plain and mostly flavorless. I will make this again but, will try different variations.