Description
These Cranberry Oatmeal Muffins are a delightful breakfast or snack option, combining wholesome rolled oats with tart cranberries and a hint of vanilla. Moist and flavorful with a tender crumb, they feature optional nuts for added crunch and nutrition. Perfect for a quick make-ahead treat that stays fresh for days.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the rolled oats, granulated sugar, baking powder, and salt until well combined and aerated.
- Prepare the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter with the milk, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently using a spatula or spoon until just combined. Avoid overmixing to ensure tender muffins.
- Add Cranberries and Nuts: Fold in the fresh or frozen cranberries and, if using, the chopped walnuts or pecans evenly throughout the batter.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them onto a wire rack to cool completely. This prevents sogginess and helps set the crumb.
Notes
- For a dairy-free option, substitute milk with almond or oat milk and use vegan butter or coconut oil.
- Using frozen cranberries is fine; no need to thaw them first to avoid color bleeding and sogginess.
- Do not overmix batter to keep muffins light and tender.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optionally add a teaspoon of cinnamon for extra warmth in flavor.
