Rye Oat Muffins with Cranberries
Start your morning on a wholesome note with these hearty Rye Oat Muffins with Cranberries. Packed with the earthy richness of rye flour, the nutty crunch of rolled oats, and the natural sweetness of dried cranberries, these muffins strike the perfect balance between flavor and nutrition. A hint of cinnamon adds warmth, while buttermilk ensures a tender, moist crumb. With just 15 minutes of prep time and a golden finish in the oven, these muffins make for an easy, satisfying breakfast or snack. Serve them warm or at room temperature, and savor their rustic charm with a dollop of butter or your favorite spread. Perfect for meal prep, they stay fresh for days, making them an ideal grab-and-go option for busy mornings!
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Recipe Information
Ingredients
- 1 cup Rye flour
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted and cooled
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the rye flour, all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the dried cranberries evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 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 allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 17.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 150 mg | 3% | |
*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.
