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)