Muffin Tin Cranberry Crumbles

These easy layered muffin-tin cookies come together quickly because we make only one crumbly dough which doubles as both the crust and the streusel topping. The perfect blend of sugar, spice and everything nice, these fruity cookies will surely be a hit at your next holiday gathering.
Save Recipe
  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 35 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Nonstick cooking spray, for the muffin tin and offset spatula

4 cups frozen cranberries (12 to 14 ounces) 

1/2 cup dried cranberries

1 cup granulated sugar

1 1/2 cups all-purpose flour (see Cook's Note)

3/4 cup pecans, finely chopped 

1/4 cup dark brown sugar, lightly packed

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground ginger

1/4 teaspoon fine salt

1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes 

1 large egg, at room temperature, lightly beaten 

Directions

  1. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Liberally spray a standard 12-cup nonstick muffin tin with cooking spray and set aside.
  2. Combine the frozen cranberries, dried cranberries, 3/4 cup granulated sugar and 3 tablespoons water in a medium saucepan. Stir to combine, then cook over medium heat, stirring occasionally, until the sugar is dissolved and the frozen cranberries start to burst, 8 to 10 minutes. Use the back of a rubber spatula to gently smash the cranberries, then stir again to combine. Set aside to cool slightly; the mixture will thicken up as it cools.
  3. Combine the flour, pecans, dark brown sugar, baking powder, cinnamon, ginger, salt and remaining 1/4 cup granulated sugar in a large bowl. Stir to combine, then use a pastry blender or 2 butter knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Use a fork to stir in the egg, then use your hands to work the mixture until a crumbly dough forms. 
  4. Scoop 2 slightly heaping tablespoons of the dough into each cup of the prepared muffin tin, then use your hands to press the dough down until it forms a flat crust that comes slightly up the sides. Evenly divide the cranberry mixture among the 12 muffin cups (it will be about 2 heaping tablespoons each). Use your hands to crumble the remaining dough into large streusel pieces, then sprinkle evenly on top of the cranberry layer in each cup, leaving the edges slightly exposed. 
  5. Bake, rotating the muffin tin halfway through, until the streusel is crispy and golden brown, 35 to 40 minutes. 
  6. Cool the cookies completely in the muffin tin set on a cooling rack. Spray a small offset spatula liberally with cooking spray, then use it to loosen the edges of the cookies before carefully lifting them out of the muffin tin. Serve immediately.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)