Cranberry Oat Muffins
These delightful Cranberry Oat Muffins are filled with warm flavors and heartwarming memories, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour This is the base of your muffins and gives them that lovely soft texture.
- 1 cup rolled oats They add a nice chewiness and are a great source of fiber!
- 0.5 cup granulated sugar Balances the tartness of the cranberries perfectly.
- 0.25 cup brown sugar Adds moisture and a delightful depth of flavor.
- 1 tsp baking powder Essential for that wonderful rise!
- 0.5 tsp baking soda Works alongside baking powder for a fluffy muffin.
- 0.25 tsp salt Enhances all the flavors.
- 0.5 tsp cinnamon Adds a warm, inviting flavor.
Wet Ingredients
- 0.75 cup milk Any milk works; almond milk is a good option!
- 0.25 cup vegetable oil Keeps the muffins moist and tender.
- 1 large egg Helps bind everything together.
- 1 tsp vanilla extract Enhances flavor.
Add-ins
- 1 cup dried cranberries Provides a burst of tartness in every bite!
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line your muffin tin with paper liners.
- In a large mixing bowl, combine the dry ingredients and whisk until blended.
- In another bowl, combine the wet ingredients and whisk together.
- Pour wet ingredients into dry ingredients and mix gently until just combined.
- Fold in the dried cranberries evenly.
- Scoop the batter into the muffin tin, filling each liner about 2/3 full.
Baking
- Bake for 18 to 20 minutes, or until golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
For crunch, add nuts. For sweetness, sprinkle sugar on top before baking. Store in an airtight container or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 10g
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