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!
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