Pinehurst Muffins
Bursting with warm flavors and wholesome ingredients, Pinehurst Muffins are the perfect balance of cozy and nutritious—a delightful addition to your breakfast table or snack rotation. These muffins feature a hearty blend of rolled oats and all-purpose flour, while dried cranberries, orange zest, and optional walnuts infuse every bite with a vibrant medley of tart, citrusy, and nutty notes. A hint of cinnamon ties it all together, delivering a comforting spice that complements the subtle sweetness of granulated and brown sugars. Moist and tender thanks to melted butter, milk, and eggs, these muffins are baked to perfection in just 20 minutes. Serve them warm with a pat of butter or a drizzle of honey for the ultimate treat. Whether you’re meal prepping for the week or baking for a crowd, these easy-to-make muffins will quickly become a household favorite. Perfect for brunches, grab-and-go breakfasts, or satisfying afternoon cravings!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.75 cup milk
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 piece zest of an orange
- 0.75 cup dried cranberries
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Stir thoroughly to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the granulated sugar, light brown sugar, milk, melted butter, eggs, vanilla extract, and orange zest until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, gently folding them together using a spatula. Be careful not to overmix; the batter should be just combined.
Fold in the dried cranberries and chopped walnuts, if using, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with a pat of butter or a drizzle of honey!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 449.9 g | 164% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 231.6 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 491 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1380 mg | 29% | |
*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.
