Cranberry muffins are tall, bakery style, moist muffins topped with plenty of crumbly oat streusel on the top. This heart healthy muffins recipe a great way to kick start any morning.
This cranberry muffins recipe is part of a sponsored post for Collective Bias and their client, Quaker.
It’s been unseasonably cold and snowy already this month, so I’m stocking up on ingredients I need to bake lots of holiday treats. Turning on holiday music to jam with during marathon baking sessions is one of the things that gets me through the long Wisconsin winters. Eating a nutritious breakfast every morning is another thing that helps to elevate my mood.
I used to think that a nutritious breakfast was limited to foods that are dull, dry, and tasteless, like bran cereal. Or that I had to eat a lot of high protein foods. That doesn’t interest me in the morning, because I don’t like heavy breakfasts.
Then I realized how much I love rolled oats, so I decided to kick start my mornings with Quaker oats! Rolled oats appear in many of my recipes, from pan fried oatmeal to these delicious bakery style cranberry muffins.
Cranberry Muffins Recipe Tips
This recipe uses old fashioned rolled oats. I like to use those instead of quick cooking oats because they give the streusel on the cranberry muffins more crunch, and they’re more visible, too.
See what I mean? I love the way those delicious oats stand out in the cranberry muffins and call my attention. I’m in love.
If you don’t like dried cranberries, leave them out and use your favorite fruit instead. Make yourself some blueberry oatmeal muffins, or add fresh or dried apples and make apple cinnamon oatmeal muffins. The possibilities are endless.
Are you ready to make some delicious and heart healthy bakery style muffins?!
Cranberry Muffins with Streusel Topping
For the Muffins:
- 1 cup old-fashioned rolled oats, not instant or quick cooking
- 8.4 oz whole wheat flour, 2 cups
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3.7 ounces dark brown sugar, 1/2 cup packed
- 3.7 ounces Erythritol , or white granulated sugar (1/2 cup)
- 2 large eggs
- 2 ounces avocado oil , or melted (and cooled) butter (1/4 liquid cup)
- 2 ounces unsweetened vanilla almond milk, or skim milk (1/4 liquid cup)
- 1/3 cup Greek yogurt, vanilla or plain flavored
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla bean paste , or 2 teaspoons vanilla extract
- 1 cup dried cranberries
- Adjust oven rack to middle position; Heat oven to 375 degrees F.
- Line 12 cups of a muffin pan with paper liners, or grease with non-stick cooking spray.
Make the Streusel:
- 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.
Make the Muffins:
- 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
- Fill each muffin cup almost completely full and sprinkle streusel over the top of each muffin. Bake for 18 to 20 minutes, or until golden brown in color and a toothpick inserted into the center of a muffin comes out dry or with a few wet crumbs. Remove pan from oven and allow muffins to cool in the pan for 5 minutes before removing them from the pan and transferring to a wire rack for a couple of minutes before serving.
What’s the next thing you’ll be making with oatmeal??