Cranberry Oat Muffins
Start your morning with a burst of flavor and wholesome goodness with these Cranberry Oat Muffins! Packed with tart, fresh cranberries, hearty rolled oats, and a hint of cinnamon, these muffins strike the perfect balance between sweet and tangy. They’re made with buttermilk for a tender, moist crumb and can be topped with a sprinkle of brown sugar for a caramelized finish. Perfect for breakfast on-the-go or as a cozy afternoon treat, these easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. Whether you enjoy them warm from the oven or freeze a batch for later, these homemade cranberry oat muffins are a must-try for anyone looking for a delicious and wholesome baked treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 1 large Egg
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh cranberries, chopped
- 2 tablespoons Brown sugar (optional topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
Gently fold in the chopped cranberries using a spatula or spoon.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle the tops of the muffins with a pinch of brown sugar for a caramelized topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Cranberry Oat Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 412.8 g | 150% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 197.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 432 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
