Description
Deliciously moist and wholesome Cranberry Oatmeal Muffins made with rolled oats, fresh or frozen cranberries, and optional nuts. These muffins are perfect for a breakfast treat or a healthy snack, combining the tartness of cranberries with the hearty texture of oats and a hint of vanilla.
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 to ensure all the dry components are evenly distributed.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, milk, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently using a spatula or spoon until just combined. Avoid overmixing to keep the muffins tender.
- Add Cranberries and Nuts: Gently fold in the cranberries and the optional chopped walnuts or pecans, making sure they are evenly distributed 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 to 25 minutes, or until the muffins turn golden brown on top 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 to room temperature.
Notes
- Use fresh cranberries for a tart flavor or frozen cranberries; no need to thaw before adding to the batter.
- For a nut-free version, omit the walnuts or pecans.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
