Cranberry Oatmeal Muffins
Start your day on a wholesome note with these cranberry oatmeal muffins—an irresistible blend of tart cranberries, hearty rolled oats, and warm cinnamon spice. Perfectly moist thanks to a mix of Greek yogurt, milk, and a touch of vegetable oil, these muffins strike a delicate balance between sweet and tangy, with just the right amount of crunch from the oats. Ready in just 35 minutes, they make an effortless breakfast, snack, or lunchbox addition. Whether you use fresh or frozen cranberries, their vibrant flavor shines through in every bite. These bakery-style muffins are easy to prepare and are a healthier option for anyone who loves home-baked goodness. Store extras for busy mornings or enjoy them fresh out of the oven for maximum coziness!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 cup Fresh or frozen cranberries (roughly chopped)
- 1 large Egg
- 0.75 cup Milk
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Add the chopped cranberries to the dry ingredients and toss to coat them evenly. This helps prevent them from sinking to the bottom of the muffins.
In a separate medium-sized bowl, beat the egg, then stir in the milk, Greek yogurt, vegetable oil, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 155.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 520 mg | 40% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1260 mg | 27% | |
*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.
