I have a baking addiction. I saw the following recipe on Pinterest and had to try it out – the results were tasty. In my defense, the portion sizes are smaller than a full muffin, so these muffin cookies are perhaps (a little) healthier – and they have fruit in them.
The texture of these cookies is light and fluffy like a muffin, but in cookie form. Originally the blogger who wrote the recipe had a streusel topping for the cookies, but I have chosen to omit this step. Where the original recipe called for cottage cheese, I used a vanilla yogurt. Jonathan was confused as to whether these were really just muffin tops, but I think these are distinct.
I am going up for lunch at my Grandma’s house today, so I will take a few for her. I’m sure she will appreciate some homemade cookies.
Makes about 3 dozen 2 inch cookies.
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 8 tablespoons of cold unsalted butter, cut into pieces
- 10 tablespoon of unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup of vanilla yogurt
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 4 oz cranberries
- 6 oz blueberries (fresh or frozen)
To make streusel
- Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. Add cold butter into bowl and using a pastry blender or a fork cut butter into dry mixture until it resembles small pellets. Set aside.
To make muffin cookies
- Preheat oven to 375 F.
- Place butter in a small saucepan over medium low heat and heat until butter becomes brown and smells nutty. Remove from heat and let cool for 5 minutes.
- Place granulated sugar, dark brown sugar, flour, cornstarch, salt, baking powder, and baking soda in a bowl and with a whisk stir until combined.
- In a separate bowl beat the egg, once beaten add to the dry ingredients. Add in the vanilla extract and yogurt and stir thoroughly.
- Mix in the melted butter.
- Fold in frozen blueberries and cranberries (dusted with a teaspoon of flour).
- With a small ice cream scoop or two small spoons form small cookie balls and place on baking sheet.
- Bake for 10-12 minutes depending on your oven.
- If you are going to make the streusel topping see instructions below.
*Drop two tablespoons on parchment lined bake sheet. Bake one tray at a time for 8 minutes. Remove cookie filled bake sheet and heavily sprinkle streusel on top of cookies and gently press onto cookie, about 1 tablespoon per cookie (don’t worry if it spills onto the bake sheet). Return baking sheet to oven and bake for another 4 minutes. Remove from oven and let cookies cool on bake sheet for 5 minutes before transferring to a wire rack to cool completely.