These Cranberry Oatmeal Muffins are the perfect combination of hearty oats, tart cranberries, and a hint of sweetness. With a soft and tender crumb and a slight crunch from the oats, they’re ideal for breakfast or a grab-and-go snack. Whether you’re packing them in a lunchbox or enjoying them with your morning coffee, these muffins are sure to satisfy!
Why You’ll Love This Recipe
These muffins are full of flavor and texture. The oats give them a hearty feel, while the fresh or frozen cranberries add a delightful tartness that balances the sweetness. Plus, the addition of nuts (if you choose to add them) brings a nice crunch to each bite. Easy to make and perfect for meal prep, they’re the perfect morning treat or midday snack.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups rolled oats
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1 cup granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup unsalted butter, melted
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1 cup milk
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2 large eggs
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1 teaspoon vanilla extract
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1 cup fresh or frozen cranberries
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Optional: ½ cup chopped walnuts or pecans
directions
Preheat the Oven:
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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Prepare the Dry Ingredients:
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In a large bowl, whisk together the rolled oats, sugar, baking powder, and salt.
Prepare the Wet Ingredients:
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In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well combined.
Combine Wet and Dry Ingredients:
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Add Cranberries and Nuts:
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Gently fold in the cranberries and optional nuts, making sure they’re evenly distributed throughout the batter.
Fill the Muffin Tin:
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Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake:
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Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Cool:
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Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories per muffin: 230 kcal
Variations
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Sweetener swaps: Replace the granulated sugar with honey or maple syrup for a more natural sweetness.
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Add-ins: Add some citrus zest (like orange or lemon) to bring a fresh twist to these muffins.
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Dairy-free: Use almond milk or coconut milk and replace the butter with coconut oil for a dairy-free version.
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Gluten-free: Substitute oat flour for the rolled oats if you need a gluten-free option, and check that your baking powder is gluten-free.
storage/reheating
Store your muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven for a few minutes.
FAQs
Can I use quick oats instead of rolled oats?
You can, but rolled oats give the muffins a better texture. Quick oats might make them a bit softer and denser.
Can I use frozen cranberries?
Yes, frozen cranberries work just as well as fresh! Just don’t thaw them before adding them to the batter to avoid the color running.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the sugar or add extra sweetener to the batter. You could also add a touch of cinnamon or nutmeg for added flavor.
Can I make these muffins without nuts?
Yes, the nuts are optional. You can leave them out or substitute with other add-ins like dried fruit or seeds.
How do I know when the muffins are done baking?
The muffins are done when they’re golden brown and a toothpick inserted into the center comes out clean. If the tops feel firm to the touch, they’re ready.
Conclusion
These Cranberry Oatmeal Muffins are the perfect balance of sweet, tart, and hearty. Whether you’re enjoying them as a breakfast treat, snack, or part of your holiday brunch spread, they’re a simple and delicious way to brighten your day. With wholesome ingredients and a satisfying texture, these muffins are sure to become a staple in your baking repertoire!
Print
Cranberry Oatmeal Muffins
These Cranberry Oatmeal Muffins are the perfect blend of hearty oats, sweet and tart cranberries, and a hint of natural sweetness. With a soft, tender crumb and a slight crunch from the oats, these muffins make a delicious breakfast or snack. Whether you’re enjoying them with your morning coffee or packing them for a lunchbox treat, they’re sure to become a favorite!
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups rolled oats
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Optional: ½ cup chopped walnuts or pecans
Instructions
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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.
-
Prepare the Dry Ingredients: In a large bowl, whisk together the rolled oats, sugar, baking powder, and salt.
-
Prepare the Wet Ingredients: In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
-
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
-
Add Cranberries and Nuts: Gently fold in the cranberries and optional nuts, making sure they’re evenly distributed throughout the batter.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake: Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
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Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Variations: For a natural sweetener, substitute granulated sugar with honey or maple syrup. Add citrus zest (orange or lemon) for a refreshing twist. For a dairy-free version, use almond or coconut milk and replace butter with coconut oil. You can also make these gluten-free by substituting oat flour and ensuring your baking powder is gluten-free.
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Storage: Store your muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
