top of page

Our Recent Posts


Cranberry-Ginger Streusel Muffins


For the Muffins:

· 1/2 cup walnut oil (you can also use any flavorless oil like canola or vegetable)

· 2/3 cup granulated sugar

· 2 large eggs, room temperature

· 1/2 cup whole fat plain Greek yogurt

· 1 teaspoon pure vanilla extract

· 1 cup + 1 tablespoon all-purpose flour

· 1/2 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1 teaspoon ground cinnamon

· 2 teaspoons grated ginger

· 1/4 teaspoon salt

· 1 cup fresh cranberries, coarsely chopped

For the Crumble Topping:

· 1/3 cup brown sugar

· 1 tablespoon granulated sugar

· 1/2 teaspoon ground cinnamon

· 1/4 cup all purpose flour

· 2 tablespoons melted butter

Method :

1. Preheat oven to 375F degrees.

2. Line a standard 12-cup muffin pan with 11 liners; set aside.

3. For the streusel: in a small bowl, stir together all the ingredients with a fork until small clumps form; set aside.

4. For the muffins: in a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; set aside.

5. In a medium bowl, add the oil, sugar, and salt. Use a whisk to combine ingredients thoroughly. Add eggs, Greek yogurt, ginger and vanilla extract. Stir to combine. Add the dry ingredients to the wet and stir just until combined- don’t over mix. Finally, stir in the coarsely chopped cranberries.

6. Divide batter evenly between 11 lined muffin cups. Top each with a generous pinch of the crumble topping.

7. Bake muffins for about 20 minutes, until a toothpick inserted comes out clean. Remove muffins from oven and let cool in the pan for a few minutes before removing from pan to cool completely.

bottom of page