Cranberry Orange Granola Crumble Topped Muffins

“Wow, these are good! A must for all of you that are cranberry orange muffin lovers. MMMM! The 9 hours includes the soak time of the cranberries.”
9hrs 20mins
6-12 muffins

Ingredients Nutrition


  1. Soak the cranberries in the juice overnight, I added the zest to the jar also.
  2. (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
  3. Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
  4. Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
  5. In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
  6. Set aside for 5 minutes, or until cereal is softened.
  7. Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
  8. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
  9. Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
  10. Divide the mixture to muffin cups evenly.
  11. Sprinkle the muffins evenly with the topping.
  12. Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
  13. Place on cooling rack, cover with a tea towel for 5 minutes.
  14. After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
  15. Cool completely, place in tupperware lined with a paper towel.
  16. Freeze after 1-2 days, wrapped in plastic wrap.
  17. Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.

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