Cranberry pistachio oat muffins are topped with a brown sugar topping; which gives these muffins a tart and sweet taste.
One of the things that I love at this time of year is all the fresh cranberries in the stores. Yeah, I know that you can get cranberries in the store at other times of the year, which are either frozen or dried. But for me, I love it when the fresh ones roll out to the store shelves. Hence these cranberry pistachio oat muffins.
I wanted to share a cranberry recipe this week. When Mike and I were grocery shopping this past weekend I picked up a couple of bags of fresh cranberries. So I looked through my blog to see what recipes that I have shared that feature cranberries and to my surprise I did not have a muffin recipe.
Well, I had to fix that, so here is the cranberry pistachio oat muffin recipe to fill the hole.
I love the tart flavor that cranberries give to any baked items. But I like to counteract that tartness with a bit of sweetness. The brown sugar topping adds that sweetness that I was looking for.
What are your favorite muffins at this time of year? Are you as excited as I am that there are fresh cranberries in the stores once again?
If you like this recipe check this one out.
Ingredients
- 1 1/2 cup flour
- 1 1/2 cup old fashion oats
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup chopped cranberries
- 1/2 cup chopped pistachios
- Topping
- 1/3 cup packed brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees F. Grease muffin tins or line with paper liners.
- In a large bowl combine the flour, oats, baking powder, and salt, mix together.
- In another bowl whisk together the sugar, oil, eggs, milk, and vanilla.
- Add the wet ingredients to the dry and mix just until combined.
- Fold in the cranberries and pistachios.
- For the topping
- In a small bowl combine the brown sugar, flour, cinnamon, and butter and mix well.
- Fill the muffin tins two-thirds of the way. Sprinkle the brown sugar topping over the top of each muffin.
- Place in the preheated oven and bake for 18 to 20 minutes.
- Cool completely and serve.
These look delicious and what a nice thing to do with cranberries at this time of year.
Oh man, back when I could eat nuts – Pistachios were always my GO TO
Cranberries and pistachios are a delicious combination! These muffins look delicious Dawn! Perfect for Thanksgiving morning breakfast.
I love the sound of these muffins! Cranberries and pistachios are so festive with their holiday colors! These would be marvelous for Thanksgiving or Christmas morning!
Very yummy. Thanks for the recipe!
Thank you Rachel! I am so happy that you enjoyed them. I hope you will try some more of my recipes.
My review got long, but the bottom line is this is a keeper recipe!
I did a search for dried cranberry and pistachio muffins because I had those ingredients on hand for making pistachio and dried cranberry biscotti for the holidays, but then I decided I wasn’t in the mood to make those, after many years of it being my tradition. But I’m of the opinion that traditions don’t have to be obligations, and I was craving a nice hearty muffin:)
Several recipes came up but the fact that this recipe has healthy oats in it is what made me try it.
I love oats in muffins for the density and nutritional value they give.
The only thing I did different from the original recipe was using dried cranberries, and I also did not make the topping. Didn’t feel the need, but I’m sure it would be good.
The dried cranberries were good in this, but I’ll for sure try with fresh another time.
Also, I filled the muffin cups more full than instructed. It makes enough batter for 14-15 muffins, but I only have a 12-muffin pan and I didn’t want leftover batter. It was fine and they were perfect after 20 mins. in my electric oven. They had a nice slightly browned crust/top on them. Really nice.
Husband and I both thought they were delicious. Would be good with a little cream cheese spread on for breakfast.
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They’d be good with other nuts and dried fruit too, I bet.
Hi Gina, I am happy to hear that you liked the recipe. I love baking with cranberries.