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."
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
Topping
- 29.58 ml quick-cooking oats
- 14.79 ml flour
- 29.58 ml packed brown sugar
- 1.23 ml ground cinnamon
- 9.85 ml vegetable oil
- 4.92 ml water
-
Muffins
- 177.44 ml granulated sugar
- 118.29 ml low-fat milk
- 59.14 ml vegetable oil
- 1 large egg
- 4.92 ml vanilla
- 236.59 ml coarsely chopped cranberries
- 315.37 ml flour
- 9.85 ml baking powder
directions
- 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.
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Reviews
-
Yummy muffins and uses ingredients that you usually have on hand. I used whole frozen cranberries without thawing or cutting and it turned out great. I even used a little more than 1 cup because I love the tang they lend to this. The topping is perfect to provide enough sweetness and crunch. I would have added a little lemon zest but I didn't have any lemons but I bet that would give it a nice zing. -
Very good muffins. I did add 1/2 teaspoon salt to the batter and that was just perfect. I barely had enough of the topping, so I would probably double it next time. -
I really like these muffins, they remind me of a small coffee cake! Super yummy, the only thing I felt it lacked, was some salt. Once I added 3/4 a teaspoon of salt, they were perfect! Thanks for posting! -
YUM! This recipe is EXACTLY what I was looking for. I was trying to replicate something I fell in love with at a local coffee shop once. I followed this recipe - except I doubled the streusel like other reviewers suggested, and used butter in the topping instead of oil. Delicious! Update: Made this again and substituted applesauce for 1/2 of the oil. Didn't notice the difference! Still moist and chewy. (But... I chopped the cranberries finer this time and didn't like that as much. Halved or quartered berries deliver better flavor.) -
Yum! I love the how tangy the cranberries are in this! I would probably double the struesel recipe next time. Thanks for a great recipe!
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Tweaks
-
YUM! This recipe is EXACTLY what I was looking for. I was trying to replicate something I fell in love with at a local coffee shop once. I followed this recipe - except I doubled the streusel like other reviewers suggested, and used butter in the topping instead of oil. Delicious! Update: Made this again and substituted applesauce for 1/2 of the oil. Didn't notice the difference! Still moist and chewy. (But... I chopped the cranberries finer this time and didn't like that as much. Halved or quartered berries deliver better flavor.)
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I agree..Scrumptious! I used cranberry jelly instead of real cranberries and they were perfect. (I find real cranberries to sour anyway). Great topping! Used 1/2 whole wheat flour and butter in the topping instead of oil. Awesome muffins!
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Great recipe! I love the combination of sweet and tart. The only changes I made were the 1/2 whole wheat pastry flour and half all purpose flour, added the 2 T. of brown sugar that someone else had suggested to sweeten the batter slightly, doubled the topping, and used applesauce instead of the 1/4 cup of oil. They were still wonderfully moist and great the next day! Thanks to all for the great hints. -
This is a great muffin for a snack or breakfast. After reading all of the reviews I did use 2/3 cup whole wheat flour and 2/3 cup all purpose flour. I also subbed orange juice for the milk as we always like orange and cranberry flavors together. I also doubled the topping ingredients. I am so glad that I always freeze cranberries when they are in season, because that first batch didn't last very long. -
very delicious! i only had 1/2 a cup of dried cranberries, so i also added 1/2 cup of macadamien nuts. and since im vegan, i used orange juice instead of the milk, and instead of the egg, i used 2 tbs of water, and 2 tsp of baking powder
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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