Abt Exclusive Recipes

Abt-solutely Delicious: Christmas Cranberry Streusel Muffins

Depending on your household, Christmas morning is either a chance for some quiet reflection, or a mad dash to open presents as soon as the sun breaks the horizon. Maybe it’s a bit of both. Whether you’re planning on unwinding or unwrapping, the family will need some fuel. These Cranberry Streusel muffins are perfect for a cold winter morning, and ideal if you know you’ve got a large holiday feast later in the day. They’re comforting without being too filling, and sweet, but not overwhelmingly so. Pair them with a hot cup of joe or a tall glass of milk, and enjoy your Christmas morning.

Ingredients

  • Muffins:
    • 1/4 cup canola oil
    • 1/3 cup sugar
    • pinch of salt
    • 1 large egg, beaten
    • 1/4 cup yogurt (full fat)
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/2 cup fresh cranberries
  • Streusel Topping:
    • 1/3 cup light brown sugar
    • 1 tablespoon sugar
    • pinch of salt
    • 1/4 teaspoon cinnamon
    • 2 tablespoons unsalted butter, melted
    • 1/4 cup all-purpose flour

Directions

  1. Preheat your oven to 375°F, and line a muffin tray with muffin liners.
  2. In a medium bowl, add the streusel ingredients: sugar, light brown sugar, cinnamon, melted butter, and flour. Stir the ingredients until they form large clumps.
  3. In a large mixing bowl, make the base of the muffin batter. First mix the canola oil, sugar, and salt together. Then add in the egg, yogurt and vanilla, and mix thoroughly.
  4. In a small bowl, whisk together cinnamon, nutmeg, flour, baking powder, and baking soda. Once thoroughly whisked, add it to the wet mixture in the large bowl and mix thoroughly.
  5. Gently fold cranberries into the muffin batter.
  6. Using an ice cream scoop, fill each muffin cup halfway with batter. Sprinkle a generous tablespoon of streusel onto each cup, then top with more batter. When all muffin cups are filled, use the remaining stresuel and sprinkle on top of the muffins.
  7. Bake for 19 to 22 minutes, or until a toothpick comes out clean. Let cool in the pan for a few minutes before serving.


 

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