Streusel Cranberry Oat Muffins Recipe

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Streusel Cranberry Oat Muffins Recipe

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4 1
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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.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 vegetable 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 TOPPING:
  • 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. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Cranberry Oat Muffins in Country Woman February/March 2008, p33

  • 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 vegetable 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 TOPPING:
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cold butter
  1. 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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
Originally published as Cranberry Oat Muffins in Country Woman February/March 2008, p33

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