Oat Cranberry Muffins
Start your day on a wholesome note with these irresistibly moist and flavorful Oat Cranberry Muffins. Packed with hearty rolled oats and tangy dried cranberries, these muffins strike the perfect balance between indulgence and nutrition. A touch of cinnamon adds warmth, while optional chopped nuts provide a delightful crunch. The oats are soaked in milk for extra tenderness, resulting in a soft, fluffy texture that’s never dry. Quick and easy to prepare in just 35 minutes, these muffins are ideal for breakfast, a grab-and-go snack, or a sweet addition to your brunch spread. Plus, they store beautifully for meal prep or freezing. Perfectly spiced, naturally sweetened with brown sugar, and bursting with cranberry goodness, these homemade muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup brown sugar, packed
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup dried cranberries
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium-sized bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes so the oats can soften.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
To the bowl with the soaked oats, add the brown sugar, vegetable oil, egg, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing, as it can make the muffins dense.
Fold in the dried cranberries and, if desired, the chopped nuts. Ensure they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the 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 |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 182.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 549 mg | 42% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1503 mg | 32% | |
*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.
