Description

Delicious and wholesome Cranberry Oatmeal Muffins made with rolled oats, fresh or frozen cranberries, and optional nuts. These moist muffins are lightly sweetened and perfect for breakfast, snacks, or a healthy treat any time of the day. They are easy to prepare and baked to golden perfection, combining hearty oats with the tartness of cranberries for a delightful flavor contrast.

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

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups 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.
Prepare the Wet Ingredients: In a separate bowl, whisk melted unsalted butter, milk, eggs, and vanilla extract until smooth and fully incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
Add Cranberries and Nuts: Gently fold in the cranberries and optional chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they turn golden brown and a toothpick inserted in the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps retain their shape.

Notes

For a nuttier flavor and extra crunch, include the optional walnuts or pecans.
Frozen cranberries can be used; no need to thaw them before adding to the batter.
Make sure not to overmix the batter to avoid dense muffins.
These muffins freeze well; store in airtight containers for up to 2 months.
For dairy-free variation, substitute milk with almond or oat milk and butter with coconut oil.