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Cranberry Muffins with Walnuts and Oats

Wholesome Cranberry Muffins with Walnuts and Oats Delight

Enjoy these Cranberry Muffins with Walnuts and Oats, a nutritious and easy breakfast option to start your day.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups All-Purpose Flour Provides structure; substitute for gluten-free.
  • 1 cup Rolled Oats Adds fiber; quick oats can alter texture.
  • 1 tsp Baking Powder Leavening agent.
  • 0.5 tsp Baking Soda Leavening agent.
  • 1 tsp Salt Enhances flavor.
  • 0.25 cups Granulated Sugar Balances sweetness.
  • 0.5 cups Brown Sugar Adds molasses notes.
  • 1 cup Greek Yogurt Adds moisture; can be substituted.
  • 0.5 cups Vegetable Oil Adds moisture; use melted butter as substitute.
  • 1 cup Frozen Cranberries Brings tartness; fresh can be substituted.
For the Streusel Topping
  • 2 tbsp All-Purpose Flour Binds ingredients for a crumbly texture.
  • 5 tbsp Granulated Sugar Adds sweetness.
  • 0.5 tsp Cinnamon Offers warm flavor.
  • 2 tbsp Cold Butter Ensures crumbly consistency.
  • 0.25 cups Chopped Walnuts Provides crunch; omit for nut allergy.

Equipment

  • Muffin tin
  • mixing bowls
  • Spoon or scoop
  • Sifter

Method
 

Muffin Preparation
  1. Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, sift together 1.5 cups of flour, salt, baking powder, and baking soda; mix in 1 cup of oats.
  3. In another bowl, cream together the egg, granulated sugar, and brown sugar until fluffy.
  4. Stir in Greek yogurt and vegetable oil until just combined.
  5. Fold the dry mixture into the wet ingredients, then gently fold in the cranberries.
  6. Fill each muffin cup about two-thirds full with batter.
  7. For the streusel, combine flour, sugar, cinnamon, and butter until crumbly; mix in chopped walnuts.
  8. Sprinkle streusel topping over muffin batter and bake for 20 minutes.
  9. Once baked, cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 180mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 50IUCalcium: 40mgIron: 1mg

Notes

These muffins are a perfect make-ahead breakfast option and can be frozen for three months.

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