Surely you have seen my Ultimate Oatmeal Muffins, haven’t you? If you haven’t, you really need to drop what you’re doing right now and go check them out. They are the best oatmeal muffins you will ever taste. Today’s recipe is a spin-off of those muffins—Only instead of using banana, chocolate, and walnuts as I did in that recipe, today we are going to be using tart, dried cranberries, and spicy ground cinnamon. Just to get us a little more in the spirit of fall
Wow, guys. Do you know what thoughts ran through my head when I tasted these muffins? — These taste like my morning bowl of warm oatmeal….only in a muffin!– They really do–The oats are soft and nutty, the cranberries are slightly tart and chewy, and the hint of cinnamon compliments the oats and the cranberries beautifully.
Yep. I have re-created your morning oatmeal into an easy, grab-as-you-go muffin. Win-win in the breakfast department 🙂
No, kidding guys. These muffins taste like a piping-hot, homey bowl of oatmeal. These muffins are the perfect way to get a head-start on your day. They’re super-filling and very kid-friendly (in case your kids are starting to whine about day-after-day plain oatmeal for breakfast)
A lot of oatmeal muffins I’ve had the misfortune of making (and having to eat) turned out dry and crumbly with a tasteless crumb and tough, dry oats. These muffins are the exact opposite of tasteless and dry. They’re soft, but not crumbly which, again, makes them the perfect choice for an on-the-go breakfast. They also freeze beautifully for up to 2 weeks. {Although, no guarantee that they’ll last that long!}
Right now I’ve got 2 dozen of these muffins sitting in the freezer. Like I said, they freeze extremely well, which makes them the perfect breakfast choice for a busy weekday morning. Just pop them in the microwave or toaster oven for a few minutes, and ‘voila! Light AND filling breakfast in only five minutes. Score 😀
I know you’re going to love these muffins. I baked up more than 2 dozen of them and froze them for our upcoming road-trip to Tennessee (leaving in 5 days!) along with some cookies, bars, ect..(recipes coming very soon!)
Don’t worry, even though I’ll be away for nearly two weeks I’ve prepared many amazing posts to share with you while I’m gone. These muffins were one of the top favorites of all of them..After all, who doesn’t love a big bowl of hot oatmeal…..in the form of a muffin??
I’ll answer that. No one! 😀
Cranberry Oat Muffins
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Ingredients
- 2 tablespoons plus 1/4 cup butter melted
- 2 cups old-fashioned rolled oats
- 2-1/2 cups white whole wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup honey
- 2 large eggs
- 1-3/4 cups milk
- 1-1/2 cups dried cranberries
Instructions
- 1. In a large skillet over medium-high, melt 2 tablespoons butter. Add oats and cook until golden and fragrant, stirring occasionally. Transfer to a food processor and pulse into a fine meal, about 4 pulses. Add flour, baking powder, salt, and cinnamon, pulsing several times until combined. Set aside.
- 2. In a large bowl, whisk remaining 1/4 cup butter, honey, eggs, and milk until smooth. Using a whisk, add half of flour-oat mixture, gently folding until combined. Add remaining flour-oat mixture and repeat folding until just combined. Gently fold in cranberries. Allow batter to rest at room temperature 15 minutes (It will thicken up and absorb the oats at this time)
- 3. While batter is resting, preheat oven to 425 F. Grease a 12-cup muffin tin. Once batter has rested, fill muffin cups to brim with batter, smoothing tops with a spoon. Bake at 425 five minutes then reduce heat to 375 and continue baking 14-15 more minutes or until toothpick comes out clean. Cool muffins in pan 5 minutes before removing to a wire cooling rack to cool completely.
- Yield: 1 dozen muffins.
- Store muffins in an airtight container at room temperature up to 3 days. (Muffins can be stored in freezer up to 2 weeks)
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