Whole Grain Cranberry Orange Crumb Muffins
Cranberry orange crumb muffins with pecans and a buttery streusel topping made with whole wheat flour are moist, flavorful, and secretly healthy. They make a great holiday breakfast and are perfect for using up 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
1 tbsp orange zest (from 1 orange)
2 large eggs
3/4 cup buttermilk
1 cup plain greek yogurt
1/4 cup avocado oil or other neutral flavored oil
1 tsp vanilla extract
1 cup cranberry sauce For streusel topping:
3 tbsp granulated sugar
3 tbsp turbinado sugar or brown sugar
1/3 cup white whole wheat flour
1/4 cup chopped pecans
3 tbsp butter, melted
Heat oven to 425°F. Line muffin tins with paper muffin liners or spray with oil.
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, 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.
Store muffins in an airtight container on the counter for 2-3 days or the refrigerator for up to 5 days. Muffins can also be frozen.
I like to use muffin liners
and spray them with oil to ensure the muffins don’t stick, since they don’t have a ton of oil in them. Don’t over-mix after adding the wet ingredients. You want to only stir until the flour disappears for a more light and tender muffin.
You can use walnuts instead of pecans, or leave out the nuts completely if you’d like.
If you don’t have fresh cranberries, you can use frozen or dried. For dried, reduce the amount to 2/3 cup.
Keywords: cranberry orange muffins, whole grain cranberry orange muffins, cranberry orange streusel muffins