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Cranberry Crunch Muffins

Here’s a great muffin hack: Use store-bought granola as a crunchy topping. Simply sprinkle on top just before popping the muffins into the oven.

Serves 12
Ready in 35 mins
Prep time 10 mins
Cooking time 20 mins
Chill time 5 mins
330 calories per serving


> 2 cups all-purpose flour
> 1/2 tsp salt
> 2 tsp baking powder
> 1 tsp apple pie spice
> 1 cup packed light brown sugar
> 6 tbsp vegetable oil
> 1 large egg
> 3/4 cup whole milk
> 2/3 cup dried cranberries
> 1 cup oats and honey granola


Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
In a large bowl, combine the flour, salt, baking powder, apple pie spice, and brown sugar until well combined. In a medium bowl, whisk the vegetable oil, egg, and milk. Add milk mixture to flour mixture, stirring to combine. Gently fold in cranberries.
Divide batter among muffin cups. Sprinkle the granola over tops of muffins, patting to adhere. Bake 15–20 min., until toothpick inserted into centers comes out clean.
Cool in pan on wire rack 5 min., then remove muffins from pan to finish cooling.

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