STREUSEL CRANBERRY OAT MUFFINS
Have a healthy appetite for a snack? Try these muffins with the zest of tart cranberries. The streusel topping sweetens them up just a bit, adding a nice balance. -Ursula Maurer, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired. , Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS
Make and share this Streusel-Topped Orange Cranberry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 20
Steps:
- Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
- Add butter and water to mixture.
- Using fingertips, mash together until mixture forms small pieces.
- Place in freezer until firm, about 30 minutes.
- Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
- Cool slightly.
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Sift together dry ingredients.
- In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
- Add egg and egg white and combine thoroughly by hand using a wire whisk.
- Add dry ingredients to wet mixture in two parts.
- Mix by hand until just combined.
- Gently fold in cranberries.
- Divide batter evenly between muffin cups.
- Sprinkle 2 teaspoons of streusel topping on top of each muffin.
- Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
- Remove muffin pan from oven and cool on wire rack for 5 minutes.
- Remove muffins from pan and cool completely on wire rack.
Nutrition Facts : Calories 256.1, Fat 5.7, SaturatedFat 3.3, Cholesterol 30.8, Sodium 397.2, Carbohydrate 46.6, Fiber 1.4, Sugar 24.2, Protein 5.2
CRANBERRY STREUSEL MUFFINS
I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5
STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS
With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.
Provided by Sarah Caron
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
- In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
- Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
- In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.
Nutrition Facts : ServingSize 1 Serving
BISQUICK CRANBERRY-STREUSEL MUFFINS
This recipe came from the Bisquick Cookbook. These are great straight from the oven - with a cup of coffee.
Provided by 4-H Mom
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degees.
- Grease bottoms only of 12 medium muffin cups.
- Mix brown sugar and 1 tbsp baking mix, reserve.
- Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened.
- Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture.
- Bake 18 minutes or until golden brown.
- Let cool slightly before removing them from pan.
Nutrition Facts : Calories 132.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 19, Sodium 276.4, Carbohydrate 22.2, Fiber 0.6, Sugar 11.1, Protein 2.4
CINNAMON STREUSEL OAT FLOUR MUFFINS
Switch up your breakfast game with these crowd-pleasing gluten-free cinnamon streusel muffins. Packed with cinnamon streusel goodness, these muffins are soon to be a frequently requested breakfast item from friends and family.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
- In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
- Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 29 g, TransFat 0 g
CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING
Sourdough, tart dried fruit and crunchy hazelnuts take these muffins to a new level. We serve them warm or at room temperature. -Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY STREUSEL MUFFINS
This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.
Provided by Carol Semenuk
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
- Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 35 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 242.1 mg, Sugar 17.1 g
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
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