Cranberry Oat Muffins

Happy New Year! May this year be better than last! I don’t even want to mention 2020 so I’m not going to. Let’s all move forward and bake some cranberry muffins 🙂 These are so good! The perfect start to a new year, perfect for breakfast or snack anytime. Although, my husband and son don’t like cranberries so I guess more for me! I had exactly 1 cup of cranberries left over from Christmas and I didn’t want them to go to waste. Behold, these delicious muffins! I hope you all aren’t too hungover to make these, but if you are, there’s always tomorrow 😉

Start your ovens!

What you will need:

Muffin tin lined with cupcake liners

1 cup all-purpose flour
1 cup rolled oats
Pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup sour cream or Greek yogurt
1 cup fresh or frozen cranberries

For the streusel topping:

2 tablespoons flour
4 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter cut into small pieces
Optional: 1/4 cup chopped walnuts or pecans

Preheat your oven to 375 degrees. In a bowl, whisk together the flour, oats, salt, baking powder and soda. Set aside. In another bowl, whisk together egg and both sugars. Whisk in oil and sour cream until combined. Pour flour mixture into wet and stir until combined. Fold in cranberries.

Fill muffin pan just over half full and set aside while you make the streusel topping. To make the topping, combine all ingredients in a bowl. Using your fingers, smash the butter into all the ingredients until you reach a wet sand consistency. Put some on top of each muffin.

Bake for 18-22 minutes. Allow to cool on a wire rack. Enjoy!

Store covered at room temp.