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Ingredients
| whole wheat flour: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| rolled oats: 1/2 cup |
| dark brown sugar (packed): 1/4 cup (packed) |
| baking powder: 1 1/2 tsp |
| orange peel: 1 tsp (grated) |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| dried sweetened cranberries: 3/4 cup |
| whole plain yogurt: 1/2 cup |
| 2% milk: 1/2 cup |
| eggs: 1 (beaten) |
| salted butter: 2 Tbl (melted) |
| vanilla extract: 1/2 tsp |
| rolled oats: 1/4 cup |
| dark brown sugar (packed): 3 Tbl (packed) |
| salted butter: 2 Tbl (softened) |
| ground cinnamon: 1/2 tsp |
Streusel Topped Cranberry Oat Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- 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.