Description
These Cranberry Oatmeal Muffins are a wholesome and delicious breakfast or snack option, featuring a perfect blend of oats, whole wheat flour, and fresh cranberries. Packed with fiber and a touch of natural sweetness from brown sugar and tart cranberries, these muffins are moist, tender, and easy to make, ideal for a nutritious start to your day or a healthy treat.
Ingredients
Scale
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- â…” cup packed brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Add-ins
- 1 cup fresh or frozen cranberries (halved if large)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Soak Oats: In a small bowl, combine the rolled oats and buttermilk. Let them soak for 10-15 minutes. This process softens the oats and adds moisture to your muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, vegetable oil, and vanilla extract until smooth. Stir this mixture into the soaked oats ensuring everything is well blended.
- Combine Wet and Dry Mixes: Add the oat mixture to the dry ingredients. Stir gently just until combined; be careful not to overmix to keep your muffins tender.
- Fold in Add-ins: Gently fold in the cranberries and nuts if using. If using frozen cranberries, do not thaw before adding to prevent excess moisture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen cranberries, add them directly without thawing to prevent the batter from becoming watery.
- These muffins freeze well; cool completely and store in a freezer-safe container for up to 2 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
