Cranberry Streusel Muffins – a delicious recipe with flour, Baking Powder, ground cinnamon, salt, egg, cranberry juice cocktail. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Mix flour, baking powder, 1 tsp.
3
of the cinnamon and the salt in large bowl.
4
Beat egg and juice in small bowl with wire whisk until well blended.
5
Add 1/2 cup brown sugar, 1/3 cup oil and the vanilla; mix well.
6
Add to flour mixture; stir just until moistened.
7
(Batter will be lumpy.)
8
Stir in 1-1/2 cups of the cereal.
9
Spoon batter evenly into 12 greased medium muffin cups, filling each cup 2/3 full.
10
Mix remaining 1/2 cup cereal, the 2 Tbsp.
11
brown sugar and remaining 1/2 tsp.
12
cinnamon in small bowl.
13
Drizzle with 1 Tbsp.
14
oil; stir until crumbly.
15
Sprinkle evenly over batter.
16
Bake 15 to 18 min.
17
or until golden brown.
18
Serve warm.
953
kcal
Calories
63
g
Fat
91
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1-1/4 cups flour, 1 Tbsp. CALUMET Baking Powder, 1-1/2 tsp. ground cinnamon, divided, 1/8 tsp. salt, and more.
Yes, Cranberry Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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