These delicious cranberry ginger muffins are perfect for the holiday season (or any time!) and are a crowd-pleaser.
What makes cranberry ginger muffins so great
Christmas is here and so are muffins! What a great day to be alive. Two of my absolute favorite things, all in one weekend. Which is about to become many of my favorite things in one weekend: family, friends, Christmas parties, FOOD, cute presents, Home Alone, board games, and more food.
You get my point! Just so much to be excited about right now.
But I have no say, there is one thing I’m sad about. And it’s leaving my babies home for the weekend. Babies = cats. Yes, they’re staying home alone for Christmas, and every year I feel bad about it. They’re totally fine, you guys, but I’m not.
I wish someday soon they could snuggle with us for the holidays, but Kobe is SO not a car-riding cat, and Felix is just plain trouble. No worries, tho. We left them lots of food and water and will smother the crap out of them when we get back home.
Oats, almonds, cranberries, cinnamon and more!
Anyway. Back to the muffins, as you probably aren’t interested in hearing my whine about not seeing my fur babies for a few days. Sigh…
So the muffins are super great, you guys. They’re packed with cranberries, which I am only mildly obsessed with these days. Okay maybe more than mildly, but you get it. Last time they were in bread pudding, and this time they’re in crumbly, tender and crunchy muffins that are so so so good.
Each bite of a cranberry gives you a burst of tartness, which makes them incredible, because it’s surrounded by a hint of brown sugary sweetness, a bite of ginger and wholesome oateyness (nope, not a real word).
And they’re topped with slivered almonds, more oats and brown sugar, warm cinnamon and butter. How can anything go wrong?
The point is: You’ll really love these cranberry ginger & almond crunch muffins.
Also. I hope you have the BEST Christmas ever! Xoxo.
If you’re looking for even more winter-inspired recipes, check these out:
- Gingerbread Cut-Out Cookies
- Simple Brussels Sprouts Salad
- Cranberry Maple French Toast Cups
- Apple Cranberry Bread Pudding
- Grown-Up Deviled Eggs
Cranberry Ginger Muffins
Delicious cranberry-packed whole wheat muffins that are perfect for the holiday season (or any time) and are a crowd-pleaser.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 9 Muffins 1x
- Category: Breakfast, Dessert
- Method: Oven, Baked
- Cuisine: American
- Diet: Vegetarian
- ¼ cup rolled old-fashioned oats
- ¼ cup slivered almonds
- ¼ cup butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar
- 2 large eggs
- 6 tablespoons oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat pastry or oat flour*
- ½ cup rolled old-fashioned oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- ½ teaspoon ground ginger
- 1 cup fresh or frozen cranberries
- Preheat oven to 350 degrees.
- In a small bowl, combine the topping ingredients. Set aside.
- In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
- In another medium mixing bowl, whisk together oat flour, oats, baking powder, baking soda, salt and ginger. Pour dry ingredients into the bowl of wet ingredients and whisk together until just combined. Fold in cranberries.
- Spoon batter into the wells of a greased 9-cup muffin tin, about ¾ of the way full. Top with a scoop of the oat/almond topping. Bake 18-20 minutes, until toothpick inserted into the center of the muffin comes out clean. Allow to cool.
Substitution Tip: You can substitute any flour.
- Serving Size: 1 muffin
- Calories: 411
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: whole wheat, oat flour, fresh cranberries, from scratch, healthy, holiday, seasonal