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Streusel Topped Cranberry Oat Muffins

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“These are a nice twist to a standard oatmeal muffin. The addition of the whole wheat flour and using dark brown sugar and yogurt just changes the taste and texture of the normal muffin recipe I make. I hope you enjoy the twists to this recipe too. I found this in the Cooking Club magazine.”
READY IN:
30mins
SERVES:
9
YIELD:
9 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400F and line 9 muffin cups with paper liners.
  2. Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
  3. Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
  4. Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
  5. Spoon batter into the muffin cups.
  6. Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
  7. Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

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