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.
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Prepare the Dry Ingredients: In a large bowl, whisk together the rolled oats, sugar, baking powder, and salt.
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Prepare the Wet Ingredients: In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
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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
