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Cranberry Muffins with Walnuts and Oats

Delicious Cranberry Muffins with Walnuts and Oats Recipe

Enjoy these Cranberry Muffins with Walnuts and Oats, a delightful blend of flavors perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose flour Can substitute with whole wheat flour for a denser muffin.
  • 1 teaspoon Salt Use fine sea salt for better distribution.
  • 2 teaspoons Baking powder Ensure it's fresh for maximum rise.
  • 1 teaspoon Baking soda Important to measure accurately.
  • 1 cup Rolled oats Quick oats can be used but may alter texture.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 3/4 cup Granulated sugar Could reduce amount for a less sweet muffin.
  • 1/4 cup Brown sugar Can replace with coconut sugar for a healthier option.
  • 1 cup Greek yogurt Can swap with sour cream or buttermilk.
  • 1/3 cup Vegetable oil Melted coconut oil can be used as an alternative.
  • 2 cups Frozen cranberries Use fresh cranberries if preferred.
For the Streusel Topping
  • 1/2 cup Flour Can replace with almond flour for gluten-free muffins.
  • 1/3 cup Sugar Brown sugar adds depth but can be swapped with granulated sugar.
  • 1 teaspoon Cinnamon Adjust to taste for a spicier kick.
  • 1/4 cup Butter Coconut oil can be used for a dairy-free option.
  • 1/2 cup Walnuts Omit for a nut-free version.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. Sift together flour, salt, baking powder, and baking soda in a mixing bowl. Stir in rolled oats.
  3. Cream egg with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  4. Mix in Greek yogurt and vegetable oil until fully blended.
  5. Fold the dry mixture into the wet ingredients until just combined, then fold in frozen cranberries.
  6. Scoop the muffin batter into the prepared muffin cups, filling each about two-thirds full.
  7. Prepare the streusel by mixing flour, sugar, cinnamon, butter, and walnuts until coarse crumbs.
  8. Sprinkle the streusel topping over the muffin batter and bake for 20 minutes.
  9. Let the muffins cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are freezer-friendly and can be stored in an airtight container for freshness.

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