Tender whole wheat oatmeal cranberry muffins, stuffed to the gills with dried cranberries and topped with a crunchy, buttery streusel topping. Your taste buds will thank you!
1teaspoonvanilla bean paste or 2 teaspoons vanilla extract
1cupdried cranberries
For the Streusel Topping:
2ounceswhole wheat flour(1/4 cup)
2Tablespoonsold fashioned rolled oatsnot instant or quick cooking
⅛teaspoontable salt
3ouncesdark brown sugar(1/3 cup packed)
3ouncesErythritol or granulated white sugar (1/3 cup)
2ouncesmelted butter1/4 cup
Instructions
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.