Go Back
–+ servings
fruit muffins
Print

Cranberry Muffins

Cranberry Muffins are a great breakfast on the go. These cranberry oat muffins are easy, delicious, and a sweet treat. Fresh or frozen cranberries can be used in this muffin recipe.
Course Breakfast
Cuisine American
Keyword best cranberry mufffins, christmas muffins, cranberry muffins, cranberry oat muffins, cranberry recipe, frozen cranberry recipe, muffin recipe, muffins with cranberries, what to use with cranberries, winter muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 muffins
Calories 215kcal
Author Kelsey

Equipment

Ingredients

  • 1 cup all-purpose flour
  • Pinch salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup rolled oats
  • 1 egg
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup Greek yogurt
  • ½ cup vegetable oil
  • 1 cup frozen cranberries

For the sugar topping/streusel:

  • 2 tbsp all-purpose flour
  • 5 tbsp granulated sugar
  • ½ tsp cinnamon
  • 2 tbsp cold butter
  • ¼ cup chopped walnuts

Instructions

  • Preheat the oven to 400 degrees and line muffin tin with paper cups.
  • Then in a bowl sift flour, salt, baking powder and baking soda. Mix until the dry ingredients are mixed.
  • Add rolled oats into the dry ingredients, mix and set aside.
  • Then in a bowl, you want to cream eggs and sugar, this will just take a minute. You can use a stand mixer or a whisk and a bowl.
  • Add in your yogurt, oil, and mix thoroughly until the batter is mixed. Try not to overmix.
  • Now you will add in the dry ingredients to wet and mix until formed.
  • Fold in frozen cranberries. You can use fresh cranberries if that is what you have on hand.
  • Scoop into muffin tin, and set aside.
  • Then in a bowl mix up the streusel topping. Sprinkle a bit onto each muffin.
  • Garnish with chopped walnuts and bake for 20 minutes or until cooked through.

Notes

How to tell when muffins are done: You will know the muffins are done when you stick a toothpick in the center and it comes out clean.
Nuts: Feel free to omit nuts or swap them out if you would like.
Cranberries: Fresh or frozen cranberries can be used.
Freezing: Feel free to freeze any leftover muffins you don't plan to eat. They will store for 3 months in the freezer.
How to store muffins: I like to store these cranberry oat muffins in an airtight container in the fridge.

Nutrition

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 108mg | Fiber: 1g | Sugar: 14g