Baked Oatmeal Muffins Cranberries Recipe

There’s something about the smell of fresh-baked oatmeal muffins in the morning that makes me feel like I’ve got my life together, even if it’s only for a fleeting moment. With these cranberry-studded delights, I’m channeling my inner domestic god/goddess and embracing cozy autumn vibes.

I adore commencing my day with these Cranberry-Packed Baked Oatmeal Muffins. They marry the robust wholesomeness of old-fashioned rolled oats with the delightful sweetness of honey and the zesty pop of fresh cranberries.

With the eggs and milk they contain, I consider them a nearly perfect oatmeal breakfast in terms of protein, fiber, and energy. They’re also moister than my Oatmeal Muffin recipe that appeared in Edible Chesapeake in May/June 2012, thanks to the use of either applesauce or banana, and they’re just as easy to make.

Besides, they yield a greater number of servings and are too tasty to resist.

Ingredients

• Old-fashioned rolled oats: Rich in fiber; promote heart health and stable energy levels.
• Ground cinnamon: Sweet spice; offers antioxidants and aids in balancing blood sugar.
• Eggs: Source of high-quality protein; essential for binding and structure.
• Milk: Provides calcium and protein; contributes to moisture and richness.
• Honey or maple syrup: Natural sweeteners; add flavor depth and moisture.
• Unsweetened applesauce or mashed banana: Adds moisture and natural sweetness; reduces need for added sugar.
• Cranberries: Tart and vibrant; rich in antioxidants and vitamin C.
• Chopped nuts: Optional crunch; source of healthy fats and protein.

Ingredient Quantities

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/4 cup honey or maple syrup
• 1/3 cup unsweetened applesauce or mashed banana
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• 1/4 cup chopped nuts (optional)

How to Make this

1. Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.

2. In a big mixing bowl, mix together the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. Stir thoroughly to blend the dry ingredients.

3. In a different bowl of moderate size, combine the eggs, milk, honey (or syrup), applesauce (or banana), and vanilla. Whisk until the mixture is completely blended.

4. Pour the wet ingredients into the bowl containing the dry ingredients and stir until everything is well mixed together.

5. Carefully mix in the cranberries and chopped nuts, if you’re using them, until they’re spread throughout the mixture. Make sure you don’t deflate any of the whipped ingredients.

6. Separate the oatmeal mixture and share it evenly among the muffin cups arranged in the baking pan, filling each about three-quarters full.

7. Put the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

8. Take the muffin tin away from the oven and let the muffins cool in the tin for about 5 minutes.

9. Muffins should be handled with care. Cool them completely on a wire rack before serving.

10. Either serve the baked oatmeal muffins warm or put them in an airtight container. They will be good for up to three days. Any longer, and you will lose the exquisite taste of those oven-baked twins.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Q: Can I use quick oats instead of old-fashioned rolled oats?A: Yes, but they’ll end up a little different. Old-fashioned oats make a chewier muffin, while using quick oats makes it softer. Choose the one that matches your preferred muffin texture!
• Q: Can I substitute the cranberries with another fruit?A: Certainly! Substituting with blueberries, finely chopped apples, or even raisins can yield similar delicious results.
• Q: How do I store these baked oatmeal muffins?A: Keep them in an airtight container at room temperature for as long as 3 days, or put them in the fridge and they’ll last up to a week.
• Q: Can I freeze these muffins?A: Yes, they can be frozen. Make sure they are completely cool, then put them into a bag or container that is safe for the freezer. They will be fine for 3 months.
• Q: What is the best way to reheat these muffins?A: Microwave them for around 20-30 seconds, or heat them in a 350°F oven for 5-10 minutes.
• Q: Can I make these muffins egg-free?A: An egg-free version can use flax eggs in place of the eggs (mix 2 tablespoons of flaxseed meal with 5 tablespoons of water and let sit for a few minutes).
• Q: Are these muffins gluten-free?A: The muffins will be gluten-free if you use certified gluten-free oats.

Baked Oatmeal Muffins Cranberries Recipe Substitutions and Variations

Outdated rolled oats: Swap them with quick oats, but lessen the baking time a little since they cook faster.
Use agave nectar or a mix of brown sugar and water if you prefer not to use honey or syrup.
Applesauce or Banana (unsweetened): Replace with an equal amount of yogurt or pureed pumpkin for varied flavor and texture.
Milk (dairy or non-dairy): Replace with equal parts water plus a spoonful of butter (to retain creaminess), or use any kind of nut milk.
Nuts chopped: Replace with seeds such as those from sunflowers or pumpkins for a nut-free alternative.

Pro Tips

1. Toasting the Oats Before you begin mixing, toast the rolled oats in a dry skillet over medium heat for about 5 minutes, stirring frequently. This adds a nutty flavor and enhances the overall taste of the muffins.

2. Room Temperature Ingredients Ensure that your eggs and milk are at room temperature before mixing. This helps the ingredients combine more smoothly and results in a better texture for the muffins.

3. Avoid Overmixing When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense and chewy muffins. A few lumps are perfectly fine.

4. Warming the Milk Slightly warm your milk before mixing it with the wet ingredients, especially if you’re using coconut oil as a substitute for applesauce or banana. This prevents the oil from solidifying and ensures a smoother batter.

5. Cranberry Coating If using frozen cranberries, toss them in a little flour before adding to the batter. This helps to prevent them from sinking to the bottom of the muffins while baking.