Flavorful and Simple Breakfast Muffins

These Oat & Cranberry Muffins are great for breakfast or snack time. The cranberries and nutmeg make them ideal for winter months, but of course they’re delicious anytime. When baking, I generally preheat the oven first. For these muffins, I prefer to preheat the oven after I’ve prepared the batter, to allow the oats to soak into the mixture.

Oat & Cranberry Muffins recipe

Oat & Cranberry Muffins

Lucy @ Lucy Knows Things
These Oat & Cranberry Muffins are simple to make ahead, for a quick breakfast or snack. The cranberries and nutmeg make these ideal for winter months.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins


  • 1⅓ cup flour
  • ¾ cup quick cook oats steel cut or regular
  • cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 egg, beaten Vegan: use chia seed egg replacement
  • ¼ cup coconut oil, melted Allergies: use different oil
  • 1 tbsp vanilla
  • 1 cup low-fat buttermilk Vegan: use dairy-free milk
  • ¼ cup dried cranberries, chopped


  • In a large bowl, mix the first 8 ingredients (dry ingredients).
  • In a separate bowl mix the wet ingredients: egg, oil, vanilla, and buttermilk.
  • Add the wet ingredients to the dry ingredients. Mix only until everything's blended; don't overmix.
  • Add the chopped cranberries and fold into the mixture.
  • Preheat oven to 400° F. Add liners to a 12-muffin baking pan.
  • Let the batter rest until the oven is ready.
  • Spoon batter into the liners. Fill each approximately ⅔ full. Make sure the batter is evenly distributed among the 12 liners, to ensure all the muffins will bake the same.
  • Bake for 20 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool for five minutes. Enjoy!


To make a chia seed egg replacement:
Mix 1 tbsp chia seeds with ⅓ cup water. Let stand for 5 minutes before using in the recipe. Grinding the chia seeds first is optional; I usually skip that step.
Regarding the batter:
When you mix the wet and dry ingredients together, the mixture will seem a bit dry and lumpy. You’ll be tempted to add more milk to smooth it out, but don’t do it.
I like to let the batter rest before baking, to allow the oats to soak into the mixture.
Regarding the yield:
This recipe will yield 12 regular-sized muffins, not jumbo muffins. If you’re making jumbo muffins, your yield and baking time will vary.
Keyword cranberry, muffins, oats

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