Cranberry Ginger Almond Crunch Muffins

January 12, 2017
1 Ratings
Photo by Julie Andrews
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 9
Author Notes

A tender muffin with plump, juicy cranberries with a hint of ginger and crunchy almond oat topping. —Julie Andrews

What You'll Need
  • 0.25 cups rolled old-fashioned oats
  • 0.25 cups slivered almonds
  • 0.25 cups butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 0.75 cups brown sugar
  • 2 large eggs
  • 0.25 cups heart-healthy oil
  • 0.25 cups milk
  • 1 teaspoon vanilla extract
  • 1.5 cups oat flour (or ground oats)
  • 0.5 cups rolled old-fashioned oats
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoons coarse salt
  • 0.5 teaspoons ground ginger
  • 1 cup fresh or frozen cranberries
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the oats, slivered almonds, butter, brown sugar and cinnamon
  3. In a medium mixing bowl, whisk together brown sugar, eggs, oil, milk and vanilla extract until combined.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Julie Andrews
    Julie Andrews
  • Virginia

2 Reviews

Virginia December 7, 2018
I was really excited about this recipe, however I was very disappointed in the result. The cake tasted very eggy and like baking soda. It was also not very sweet. I had to throw it out.
Julie A. December 7, 2018
Hi Virginia, I'm sorry you had less than great results with this recipe. You're right, there is a typo in the recipe - it should call for 2 eggs, not 3. I am working to fix that. As for the baking soda, I retested it and they do not taste like they have too much baking soda. I double checked with other muffin recipes and the ratio of baking soda/powder to flour/oats is similar. You're also right about the sweetness - I am a dietitian and try not to add too much sugar to my recipes, but if you want them to be sweeter, you can always add more sugar. Thanks so much for your feedback and like I said, I'm working on fixing the recipe! Have a great holiday season.