My love of oats is no secret, if you follow me on Instagram, you know I’m a big overnight oat fan. Oats are a great addition to many things in the baking world, power bars, smoothies, dessert bars, cookies and of course, muffins. Oats add texture and I’m a big fan of that when it comets baking. These cranberry-oatmeal muffins, loaded with streusel topping are guaranteed to make you #muffinmonday, or any other morning, substantial better.
Types of Oats:
In the United States oats are steamed and ﬂattened to produce what’s called “rolled oats” often sold as “old-fashioned oats“, “quick oats“, and “instant oats“. To clarify the difference, the more the oats are ﬂattened and steamed, the quicker they cook and the softer they become. For a chewier, nuttier texture, you should try steel-cut oats, also referred to as Irish or Scottish oats. Steel-cut oats consist of the entire oat kernel sliced once or twice into smaller pieces to help water penetrate and cook the grain. Oats are also considered rather healthful, studies have shown oats have the ability to help lower bad cholesterol and lower blood pressure among other benefits.
I developed these cranberry-oatmeal muffins because of my love of oats and muffins and they are perfect for the fall/winter season. Cranberries give these muffins a nice mild tart flavor but that’s not overwhelming. The streusel topping makes these simple rustic muffins irresistible. For me, a long-time muffins lover, two things are critical, flavor and muffin moistness. Both are achieved here. Cranberries, lemon zest and cinnamon great a lovely to overly sweet taste. Sour cream keeps these muffins light and moist for days. If you’re looking for a great, tasty muffin from breakfast Monday morning or an after school snack for your kid, look no further, you’ve found it.
- For the Streusel Topping:
- 1/3 cup whole grain oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted
- For the Muffins:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup grapeseed oil
- 2 eggs
- 1/2 teaspoon grated lemon zest
- 2 tablespoons honey
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cups oats
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- dash of salt
- 1 1/2 cups frozen cranberries, slightly chopped
- Step 1 Preheat the oven to 350 degrees F. Lightly grease or line a 12 muffin baking tin and set aside.
- Step 2 For the Streusel Topping: In a small mixing bowl add the oats, flour, cinnamon and vanilla extract and mix well. Next, add the melted butter and blend until the streusel is well mixed, set aside.
- Step 3 For the Muffins: In the bowl of a kitchen mixer, such as a Kitchen Aid, fitted with a paddle attachment, add the sugar, brown sugar and oil. Mix until well to incorporated.
- Step 4 Next, add the eggs, zest, honey, sour cream and vanilla extract. Mix well to blend.
- Step 5 Add the flour, oats, cinnamon, baking soda and salt and mix on low until blended. Remove the bowl from the mixer and using a rubber tip spatula, gently fold in the cranberries.
- Step 6 Fill the muffin tins 3/4 full with batter. Top with a good amount of streusel topping, pressing down gently with your hands to stay in place. Place in the middle of the oven and bake, rotating halfway through the baking process, until firm to the touch, about 25 minutes.Allow to cook slightly before serving.
Follow my blog with Bloglovin