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Streusel Cranberry Oat Muffins

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 a nice balance. —Ursula Maurer, Wauwatosa, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

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 large eggs, room temperature
  • 1-1/2 cups 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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