Whole Grain Cranberry Orange Streusel Muffins With Pecans
Tender cranberry orange streusel muffins with pecans are made with whole wheat flour, and are moist, flavorful and secretly healthy. They make the perfect holiday breakfast and are a great way to use leftover cranberry sauce!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: about 18 muffins 1x
1x 2x 3x Ingredients
2 1/2 cups white whole wheat flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup fresh cranberries
1/2 cup chopped pecans
2 tbsp orange zest
2 large eggs
3/4 cup buttermilk
1 cup nonfat plain greek yogurt
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup homemade cranberry sauce For streusel topping:
3 tbsp granulated sugar
3 tbsp turbinado sugar (or brown sugar) Pinch salt
1/3 cup white whole wheat flour
1/4 cup chopped pecans
1/4 cup butter, melted
Heat oven to 425°F. Line muffin tins with paper muffin liners or spray with oil spray.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Stir in cranberries, pecans, and orange zest.
In another bowl, whisk together eggs, buttermilk, yogurt, oil, and vanilla. Gently stir into dry ingredients until just combined, careful not to overmix.
Scoop batter into muffin tins, filling 2/3 full. Scoop about 1 tbsp cranberry sauce over each cup of batter and use a knife or toothpick to gently swirl.
To make streusel, combine sugars, salt, flour and pecans. Pour melted butter over mixture and stir until you get a consistency similar to wet sand. Sprinkle over the tops of muffins.
Bake 14-18 minutes, or until a toothpick in the center comes out with no batter on it. Cool in the pans for 5 minutes before removing to a cooling rack.
Keywords: cranberry orange muffins, whole grain cranberry muffins, whole grain orange muffins