Cranberry will always be my favorite Christmas flavor, and I really wanted to bake something. Honestly, I was first thinking bread instead of muffins. But, I had forgotten that I can’t find my loaf pan, and the one I can find was the replacement I bought a while back. It works, but it is a bit of an odd size, so it is kind of difficult to give you baking instructions for, so since muffins are basically the same thing, I decided to go with muffins. These cranberry muffins might just be the best muffins I have ever eaten. They are seriously just so good.
And, they have a few healthier ingredients, so they might not be quite as bad for you as the typical muffin. Neither the strusel topping or the glaze could ever be confused with health food,but the muffins themselves are not too bad. Over half of the flour is whole white wheat. The oil is extra-virgin olive oil. And, half of the sugar is coconut sugar. Don’t worry, if you can’t find coconut sugar, you can use dark brown sugar, but I highly recommend the coconut if you can find it.
The sweet topping is the perfect compliment to the tart berries. I am telling you, these muffins are just about perfect!
- 1 cup fresh cranberries, halved
- 1/2 cup granulated sugar
- 1 cup whole white wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup coconut sugar or dark brown sugar
- 3/4 cup non-fat Greek yogurt
- 1/2 cup extra virgin olive oil
- 1/4 cup milk
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
- 1/2 cup pecans, chopped
- 1/3 cup old fashioned oats
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/3 cups confectioners’ sugar
- 2 tablespoons water
- Preheat oven to 325 degrees.
- Line 12 cavities of a muffin pan with liners.
- Stir granulated sugar into cranberries
- In a separate bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and coconut or brown sugar in a large mixing bowl.
- Stir together yogurt, oil, eggs, vanilla, and milk.
- Stir into dry ingredients just until all is moistened.
- Stir in apples.
- Evenly divide mixture among 12 muffin cups.
- Stir together butter, pecans, oats, sugar, and flour. Sprinkle over the tops of the batter.
- Bake for approximately 24 minutes or until a pick inserted in the center comes out clean.
- Allow to cool in the pan 10 minutes, then remove from the pan and cool on wire racks.
- Wait until tops are cool to the touch to glaze.
- Stir together confectioner sugar and water until smooth. Drizzle over tops of muffins.