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.

AuthorEmily G.

Yields8 Servings

Muffins
 ¼ cup canola oil
 ¼ cup yogurt (full fat)
 ½ cup all-purpose flour
 1 egg, beaten
  cup sugar
 ½ tsp vanilla extract
 ½ tsp cinnamon
 ¼ tsp nutmeg
  tsp baking soda
 ¼ tsp baking powder
 pinch of salt
 ½ cup fresh cranberries
Streusel Topping
  cup light brown sugar
 ¼ cup all-purpose flour
 1 tbsp sugar
 pinch of salt
 ¼ tsp cinnamon
 2 tbsp melted unsalted butter

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 streusel 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.

Ingredients

Muffins
 ¼ cup canola oil
 ¼ cup yogurt (full fat)
 ½ cup all-purpose flour
 1 egg, beaten
  cup sugar
 ½ tsp vanilla extract
 ½ tsp cinnamon
 ¼ tsp nutmeg
  tsp baking soda
 ¼ tsp baking powder
 pinch of salt
 ½ cup fresh cranberries
Streusel Topping
  cup light brown sugar
 ¼ cup all-purpose flour
 1 tbsp sugar
 pinch of salt
 ¼ tsp cinnamon
 2 tbsp melted unsalted butter

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 streusel 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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