Description
These Cranberry Oatmeal Muffins are a delightful combination of wholesome rolled oats and tart cranberries, baked to golden perfection. Perfect as a healthy breakfast or a snack, these muffins offer a wonderful texture with a subtle sweetness and can be enhanced with optional nuts for added crunch.
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). 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 evenly combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, milk, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Add Cranberries and Nuts: Gently fold in the cranberries and, if desired, the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Fill the Muffin Tin: Spoon the batter evenly 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, or until the muffins turn golden brown and a toothpick inserted into 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 helps them set and enhances texture.
Notes
- Use fresh or frozen cranberries depending on availability; if using frozen, do not thaw before adding to the batter to avoid bleeding color and moisture issues.
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure not to overmix the batter, as this can lead to dense muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- To make these muffins dairy-free, substitute the butter with coconut oil and use a plant-based milk.
