Description
Delight your mornings with these delicious Cranberry Oatmeal Muffins. Packed with wholesome oats, tangy cranberries, and a hint of cinnamon, these muffins are the perfect balance of sweet and tart flavors.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup fresh or dried cranberries (soaked if dried)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
- Soften oats: Combine oats and buttermilk in a medium bowl; let sit for 10–15 minutes.
- Prepare dry ingredients: In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk eggs, oil, and vanilla; stir in soaked oats and buttermilk.
- Mix batter: Add wet ingredients to dry; stir just until combined. Fold in cranberries and nuts.
- Bake: Divide batter among muffin cups. Bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- For added crunch, sprinkle oats or turbinado sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
