Oat & Cranberry Muffins

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

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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

• 1⅓ cup flour
• ¾ cup quick cook oats steel cut or regular
• ⅓ 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

Instructions

 

• 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!

Notes

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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