Oatmeal Cranberry Muffins
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Oatmeal Cranberry Muffins
We do muffins several times per week for breakfast around here. I love them because they can be made ahead of time and when you pair them with fruit and eggs they make a complete meal.
These Oatmeal Cranberry Muffins are exceptionally good because they use mostly oats which holds in moisture and the cranberry/walnut combination gives them a ton of flavor.
I know you’re going to love them. PS If you’re in the market for an amazing muffin tin that nothing sticks too and you don’t even have to spray click here. These pans are seriously the best.
How to Make Oatmeal Cranberry Muffins:
makes 12 muffins
Preheat oven to 400. In medium mixing bowl, combine flour, baking powder, sugar and oats.
Stir in cranberries and walnuts.
In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.
Add liquid ingredients to dry ingredients and stir until just combined.
Pour batter into greased muffin tin. (Batter will be thick.)
Bake for 20 minutes. Enjoy!
Want More Delicious Muffin Recipes? Here are a few of our favorites:
Pumpkin Chocolate Chip Muffins
Greek Yogurt Zucchini Muffins
Banana Walnut Muffins
Cinnamon Applesauce Muffins
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Oatmeal Cranberry Muffins
Ingredients
- 1 cup flour
- 1 tbsp baking powder
- 1/2 cup packed brown sugar
- 1 3/4 cups oats
- 1/2 cup dried cranberries
- 1/3 cup chopped walnuts
- 2 eggs slightly beaten
- 1 cup buttermilk may sub 1 cup milk + 1 tbsp vinegar
- 6 tbsp oil
- 1 tsp vanilla
Instructions
- Preheat oven to 400.
- In medium mixing bowl, combine flour, baking powder, sugar and oats.
- Stir in cranberries and walnuts.
- In separate mixing bowl, combine eggs, buttermilk, oil and vanilla.
- Add liquid ingredients to dry ingredients and stir until just combined.
- Pour batter into greased muffin tin. (Batter will be thick.)
- Bake for 20 minutes. Enjoy!
YES. I have the same muffin pans, and they are totally awesome! My mom had a hard time believing that nothing would stick to them, but then she came for a visit and saw them in action. I recommend them to everyone.
Also, these muffins look delicious! Cranberry and oatmeal are two of my favorite cold-weather foods. ?
I love USA pan everything! They are the best.
Could I use butter instead of oil?
I’m sure it would be fine.
Trying to make these daycare friendly so need to leave the walnuts out – will this be ok – originally was thinking of putting in sun or wowbutter but think it would be to moist since the walnuts are a dry ingriedient
Leaving the walnuts out would be fine.
Did you use quick oats or rolled?
I used rolled oats, but quick oats would work as well.
I made these this morning and they weren’t sweet enough, so next time I’ll add a little extra sugar. I topped them off with honey right out of the oven and they are really good with honey.
Delightful recipe and easy to whip up! I might add a tiny pinch of salt next time and I think I might have added too much liquid so I’ll pay closer attention to that. Overall, very tasty and not too sweet, which means I won’t feel bad grabbing one for my commute in the morning lol
I love these! I had to leave out the walnuts, plus I softened the cranberries before adding them. This is a recipe well worth saving! Thank you
Five-star as is, but I added 1/2 teaspoon of salt, 1/2 tablespoon of cinnamon and they are perfect for a quick breakfast treat! I don’t like walnuts so I subbed very finely chopped pecans.
Notice there is no salt in this recipe. Is that an oversight. I made these muffins but they really didn’t rise. Thanks.
My husband loves cranberry muffins. So, I gave this recipe a try. I used King Arthur gluten free flour and added 1/2 Tblsp cinnamon, did 3/4 cup cranberries and left out walnuts. They were amazing! Not overly sweet. Will be a go to recipe for sure.
Perfect recipe! I just made these using 1 cup thawed cranberries mostly sliced w a br sugar topping.
Definitely a keeper.