Cranberry Pistachio Oat Muffins

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.

Cranberry Pistachio Oat Muffins

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: cranberry pistachio oat muffins

Servings: 15

Author: Dawn Yucuis

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.