Cranberry Granola Muffins

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This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make Mariah’s Pleasing Plates possible. 

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table. 

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table.

I am a carb lover. There is just no way around it. I can’t help it. My breakfast choices always include things like pancakes, french toast, bagels and of course muffins.

I wish I could be an egg lover. Or even better…an oatmeal lover because those are supposed to be healthy carbs. But the closest I have ever gotten to oatmeal for breakfast is in the form of a big Oatmeal Raisin cookie…and when that is the case I usually eat two!

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table.

So I have just come to terms that I may never be a low carb person. Which is why I decided to make up a batch of Cranberry Granola Muffins. I went with Cranberry as a main flavor because I feel like it is a Christmas staple and Christmas is only a few days away so I feel the need to eat as many cranberry things as possible.

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table.

I absolutely love the crunch of these muffins. If you are a texture person, granola muffins are for you! If you haven’t made homemade granola before, not to worry! It is so simple. You basically throw all the ingredients into a bowl and bake on a sheet tray for 20 minutes. This recipe makes extra so you can use it as a topping on yogurt, in parfaits, or to snack on all on its own!

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table.

For this granola I stuck with the cranberry theme and used dried cranberries. They are a little sweet and a little tart, I love them. For nutty crunch, I used Blue Diamond Honey Roasted Almonds. They are one of my favorite of their nut flavors next to to the Wasabi and Soy Sauce. 😉 The rest is simple, a little pure maple syrup (pure is always best), some coconut oil and a little pinch of cinnamon.

A sweet and tart muffin topped with a homemade nutty granola. These Cranberry Granola Muffins are sure to be the hit of your holiday brunch table.

These muffins are cranberry heaven! I am baking two batches for Christmas morning! I made cranberry curd for the first time this year and am in LOVE! It is sorta like lemon curd but a little more tart. I have been spreading it on everything!

Anyway, this is my last recipe for this week. I hope you all have a wonderful Christmas with your friends and family! I will be back next Monday sharing more deliciousness.

P.S. Don’t skip the buttermilk in these, they give these muffins incredible moisture.

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Cranberry Granola Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18-20 Muffins
Ingredients
  • Cranberry Muffins:
  • 3½ Cups All-Purpose Flour
  • 1½ Cups Granulated Sugar
  • 4½ Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 2 Cups Buttermilk
  • 1 Stick (8 Tablespoons) Butter, melted and cooled
  • 1 Teaspoon Orange Zest
  • 2 Large Eggs, lightly beaten
  • 1 Cup Fresh Cranberries
  • Cranberry-Almond Granola Topping:
  • 2 Cup Old Fashioned Oats, toasted
  • 2 Tablespoons Brown Sugar
  • 1 Container (6oz.) Blue Diamond Honey Roasted Almonds
  • ½ Cup Dried Cranberries (I used low sugar)
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • ¼ Cup Pure Maple Syrup
  • ¼ Cup Coconut Oil, melted
Instructions
  1. Cranberry Muffins:
  2. Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  3. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, whisk together the buttermilk, butter, orange zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the cranberries into the batter. Don't over mix! Scoop the batter into the prepared cups, filling them almost full. Top with homemade granola topping.
  4. Bake the muffins for 20 to 25 minutes, until golden brown.
  5. Cranberry-Almond Granola Topping:
  6. Preheat the oven to 350°. In a mixing bowl, combine the oats, brown sugar, honey roasted almonds, dried cranberries, salt and cinnamon. Drizzle the maple syrup and melted coconut oil over the granola. Spread the granola out evenly on a parchment lined baking sheet and bake for 15-18 minutes, stirring at least twice. Allow to cool. Place some of the granola on top of the muffins before baking. Store the rest of the granola in a cool, dry place in a airtight container.

 

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Comments

  1. says

    While I do love eggs and oatmeal, I’m a carb lover, too! I can never resist homemade baked goods, and I’m a huge fan of fresh cranberries! That was such a great idea using the almonds in granola and then topping the muffins with it. These look just perfect for Christmas breakfast!

  2. says

    OMG that cranberry curd is beyond gorgeous!! I have SOOO many cranberries in my fridge right now so I’m thinkining a batch of that needs to happen, and then some of these muffins so I can slather it all over them! I bet the almonds are super delicious in these 🙂

    • Mariah Mercurio says

      Ah I am sad that I didn’t know about cranberry curd sooner! It is seriously AMAZINGGGG! Hope you had a great Christmas Rachel!

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