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!
- Author: Kaleigh
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: about 18 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
- 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