Description
These Cranberry Oatmeal Muffins are a delightful breakfast or snack option, combining hearty rolled oats with fresh or frozen cranberries for a burst of tartness. They are moist, slightly sweet, and optionally enriched with crunchy nuts, making them a wholesome and satisfying treat perfect for any time of day.
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 well combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Add Cranberries and Nuts: Carefully fold in the cranberries along with optional walnuts or pecans, distributing them evenly throughout the batter.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven 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 for optimal texture.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Frozen cranberries can be used directly; no need to thaw before folding into the batter.
- Make sure not to overmix the batter to avoid dense muffins.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
