CRANBERRY STREUSEL MUFFINS
I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
- Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
- Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
- In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
- Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.
Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5
CRANBERRY PECAN STREUSEL MUFFINS
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Provided by Susan G. Purdy
Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 24
Steps:
- Pan preparation:
- Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
- Muffins:
- Position rack in center of the oven. Preheat oven to 400°F.
- In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
- Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
- Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
- Cooks' Note
- If you are baking the muffins at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
- If baking at 5,000 feet:
- Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 7,000 feet:
- Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 10,000 feet:
- Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.
STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS
With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.
Provided by Sarah Caron
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
- In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
- Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
- In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.
Nutrition Facts : ServingSize 1 Serving
GRANOLA STREUSEL CRANBERRY MUFFIN MIX
These are great for breakfast. Once the family gets a taste, these delicious muffins will disappear quickly! -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
More about "streusel topped cranberry oat muffins recipes"
LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING
From aheadofthyme.com
Reviews 28Calories 204 per servingCategory Muffins
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
CRANBERRY MUFFINS WITH OAT STREUSEL TOPPING | ITS YUMMI
From itsyummi.com
5/5 (1)Total Time 26 minsCategory Breakfast, SnackCalories 303 per serving
- Combine granulated sugar, brown sugar, flour, oats and salt in a bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.
- Add all dry ingredients to a large bowl; whisk to combine and set aside. In a separate bowl, add eggs and all of the wet ingredients. Whisk to combine, then pour wet ingredients into the dry ingredients and stir to combine, just until flour is incorporated. To prevent dry muffins, take care not to over mix batter. Gently stir in the cranberries
LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL …
From tastykitchen.com
5/5 (2)
CLASSIC STREUSEL TOPPING FOR PIE, MUFFINS, CAKES,
From bakerbettie.com
CRANBERRY ORANGE OAT MUFFINS - MAMA NEEDS CAKE®
From mamaneedscake.com
OAT MUFFINS WITH PECAN STREUSEL TOPPING - ONCE UPON A …
From onceuponachef.com
CRANBERRY ORANGE STREUSEL MUFFINS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
QUAKER'S BEST OATMEAL MUFFINS RECIPE | QUAKER OATS
From quakeroats.com
CRANBERRY PEAR OVERNIGHT OATMEAL – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
EASY STREUSEL TOPPING (5 INGREDIENTS!) - I HEART NAPTIME
From iheartnaptime.net
32 EASY MUFFIN RECIPES YOU'LL LOVE TO WAKE UP TO
From camillestyles.com
STREUSEL CRANBERRY OAT MUFFINS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CRANBERRY MUFFINS WITH WALNUTS AND OATS • BAKE ME …
From bakemesomesugar.com
MUFFINS - BETTER HOMES & GARDENS
From bhg.com
LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING
From chargenewsia.net-freaks.com
ALMOND CRANBERRY STREUSEL MUFFINS | AMERICAN ALMOND - BARRY …
From barry-callebaut.com
CRANBERRY-OATMEAL MUFFINS - SIMMER + SAUCE
From simmerandsauce.com
BLUEBERRY MUFFIN TOPS RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
TOP 43 KRUSTEAZ RECIPES USING CRANBERRY ORANGE MUFFIN MIX
From barona.youramys.com
#30-minutes-or-less #time-to-make #preparation
You'll also love
Related Search