Cranberry Oatmeal Muffins
Packed with juicy cranberries and baked with a buttery oatmeal streusel on top, these cranberry oatmeal muffins are a holiday breakfast favorite!
Servings 12 muffins
Calories 312kcal
Ingredients
Muffins
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons honey
- 2 large eggs, room temperature
- 1/3 cup unsweetened applesauce, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup 2% or skim milk, room temperature
- 1-1/2 cups fresh or frozen cranberries
Streusel
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons light brown sugar
- 3 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon grated orange zest
- 1 to 1-1/2 tablespoons 2% or skim milk
Instructions
Muffins
- Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
- Place oats in a medium nonstick pan and set over medium heat. Stir oats around 4-6 minutes until fragrant and a light golden brown. Pulse oats in a food processor several times until finely chopped or finely chop with a knife. Set aside.
- In a large bowl, beat butter, sugar, and honey together until smooth and creamy. Beat in eggs, applesauce, vanilla extract, and orange zest until smooth.
- In a separate medium bowl, combine flour, toasted oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Add flour in 1/3 increments with milk to butter mixture, folding batter until just combined. Fold in cranberries. Fill muffin cups to brim with batter and set aside for a moment.
Streusel
- In a small bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over muffin batter, pressing lightly to adhere crumbs. Top with additional cranberries if desired.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
- Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely.
Glaze
- In a small bowl, combine all glaze ingredients, adding just enough milk to make glaze drizzling consistency.
- Drizzle glaze over cooled muffins and allow to set 10 minutes before serving. Enjoy!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 312kcal | Carbohydrates: 48.5g | Protein: 3.9g | Fat: 11.9g | Saturated Fat: 7.1g | Cholesterol: 59mg | Potassium: 159mg | Fiber: 1.3g | Sugar: 29.3g | Calcium: 61mg | Iron: 1mg