Cranberry Orange Oatmeal Cookie Crunch Muffins

I am SO proud of these muffins. My first, original muffin recipe! I love crumb topping on everything; cakes, muffins, whatever! I had some stale oatmeal cookies leftover from a few weeks ago, so I decided to incorporate those into my crumb topping. I had some Little Debbie Oatmeal Cream Pies left from a snacking adventure as well, so I mixed them with my stale oatmeal cookies and some melted butter, and I got an Oatmeal Cookie Crunch topping! (Super excited to make this always.)

 

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I always try and use freshly squeezed fruit juices in all my recipes when I can, and this one was no exception. Oranges are totally in season right now, so bright and juicy! I bought a few on sale at the grocery store the other day and decided to squeeze the orange juice for this recipe by hand. (Of course I ate the other half of the orange, they are so delicious when the season is right!)

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Sooo many cranberries, yum! 

I’m thinking of added walnuts to the crunch topping next time, check out the recipe below, and tweak it as you like!

 

Cranberry Orange Oatmeal Cookie Crunch Muffins

Ingredients:

Crunch Topping:

3 stale oatmeal cookies (broken up)

2 Little Debbie’d Oatmeal Cream Pies (broken up)

2 Tbsp Butter (melted)

Batter:

2 Cups All Purpose Flour

1 tsp Nutmeg

1 tsp Cinnamon

1 Tbsp Baking Powder

1/2 Cup Sugar

1/4 Cup Brown Sugar

1 Cup Milk

2 tsp Orange Extract

1 Egg

1/4 Cup Canola Oil

Juice freshly squeezed from 1/2 of one orange

1 Cup Dried Cranberries

 

INSTRUCTIONS:

For the Crunch Topping:

1). Crumble and break up the oatmeal cookies and pies. Mix together in a bowl with the melted butter until everything is coated. Set aside until you are ready to sprinkle on top of the muffin batter.

 

For the Batter:

1). In a large bowl, combine flour, baking powder, cinnamon, and nutmeg. Set aside.

2). Separately whisk together the sugars, milk, OJ, extract, egg, and oil.

3). Add the wet ingredients to the dry, mix until just combined. Add the cranberries, stir in with a spoon so you don’t over mix the batter.

4). Pour the batter into a lined muffin tin, sprinkle crunch topping on top. Bake the muffins at 400°F. Cool on the counter before eating.

 

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See? I mean, how easy was that?! So easy. And oh my gosh, these are amazing! Go make them!

 

Until next time, Happy Baking!

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