Cranberry Crumb Muffins are a perfect way to use up fresh cranberries. These fluffy muffins are studded with sweet and tart cranberries and topped with a sprinkling of crunchy oat crumb topping.
Be honest here, how often to you cook with fresh cranberries? Maybe once a year, tops twice, right? I was shocked when I discovered that only 5% of the cranberries grown in the United States are actually sold fresh. The vast majority are turned into juice, cranberry sauce, or dried. And I mean I get it. They aren’t something you can just snack on raw. They take some prep work. But it also makes me sad because fresh cranberries are, in my opinion, one of the prettiest berries out there. Just look at these beauties.
I always go a little bit nuts when fresh cranberries are in season, buying more bags than I can possibly use before they go bad and end up freezing them. Helpful hint: cranberries freeze fabulously.
These simple cranberry crumb muffins are a great way to make use of fresh cranberries. The muffins are sweet, but with a tart cranberry bite to them and have a sprinkling of crunchy oat crumb topping. This recipe makes one dozen muffins and would be a great addition to a holiday brunch or gift basket.
If you love cranberries, check out some of my other cranberry recipes:
For the topping
- 1/4 cup old fashioned oats
- 1/4 cup all purpose flour
- 3 Tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon butter, melted
For the muffins
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped fresh cranberries
- 1 1/3 cup all purpose flour
- 2 teaspoons baking powder
- Preheat the oven to 350 degrees and prepare your muffin tin with paper baking liners.
- In a small bowl, combine the topping ingredients and set aside.
- In a medium bowl, whisk together the sugar, milk, melted butter, egg, and vanilla. Add the chopped cranberries and mix well. In a separate bowl, combine the flour and baking powder. Then stir the flour mixture into the wet ingredients, stirring only until just combined.
- Divide the muffin batter evenly among the muffin cups and sprinkle with the topping. Bake at 350 degrees for 18-20 minutes or until the tops are golden brown and spring back when touched.
Nutrition Information:Yield: 12 Serving Size: 12 Servings
Amount Per Serving:Calories: 184Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 132mgCarbohydrates: 31gFiber: 1gSugar: 16gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.