Streusel Cranberry Oat Muffins Recipes

LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING

Steps:

• Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
• In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
• In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
• Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
• Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
• In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
• Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.

CRANBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• 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.

GRANOLA STREUSEL CRANBERRY MUFFIN MIX

Steps:

• Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY STREUSEL MUFFINS

Steps:

• 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.

STREUSEL TOPPED CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400F and line 9 muffin cups with paper liners.
• Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
• Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
• Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
• Spoon batter into the muffin cups.
• Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
• 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.

CRANBERRY PECAN STREUSEL MUFFINS

Steps:

• Pan preparation:
• Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
• Muffins:
• Position rack in center of the oven. Preheat oven to 400°F.
• In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
• Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
• Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
• Cooks' Note
• If you are baking the muffins at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
• If baking at 5,000 feet:
• Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 7,000 feet:
• Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 10,000 feet:
• Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

CRANBERRY OAT MUFFINS

Steps:

• Preheat oven to 400 degrees F., and grease muffin tins or line with papers.
• Mix all dry ingredients in a large bowl, then stir in cranberries to coat with flour.
• Mix all wet ingredients.
• Add wet to dry, stir just until all the dry ingredients are moistened.
• Mix crumb ingredients with fingers.
• Drop into muffin tins, sprinkle each with a little of the crumb mixture, bake 15-20 minutes, until they test clean with a toothpick and spring back when touched.

OATMEAL CRANBERRY MUFFINS

Steps:

• Preheat oven to 400, and line a dozen muffin cups with paper liners.
• While oven is heating, pour milk over oatmeal, and let stand 5 minutes, to allow oats to absorb milk.
• In separate bowl, combine flour, brown sugar, baking powder, salt and nutmeg, and mix well. Add melted margarine and egg to oatmeal mixture and mix well. Fold into dry ingredients, just enough to moisten. Overmixing will make tough muffins.
• Place 1 heaping Tablespoon of batter in bottom of each lined muffin cup, and top with jellied cranberry sauce. Spoon batter over the top of each cranberry filling.
• In small bowl, with two knives, pastry cutter, or in food processor or mixer, combine ingredients for streusel, and sprinkle evenly over the top of muffins.
• Bake 15-20 minutes at 400 degrees.
• Yield: 12 muffins.