Streusel Cranberry Oat Muffins Recipe

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Have a healthy appetite for a snack? Try these muffins with the zest of tart cranberries. The streusel topping sweetens them up just a bit, adding nice balance.

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Streusel Cranberry Oat Muffins Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

15 15 30

Ingredients

1-1/2 cups old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1-1/2 cups (12 ounces) plain yogurt
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1/2 cup chopped walnuts or pecans, optional
STREUSEL:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired.
Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.

Originally published as Cranberry Oat Muffins in Country Woman February/March 2008, p33