Cranberry Oatmeal Muffins

"These are moist, tasty muffins which are especially nice to serve around Christmastime."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by denisepasseri2 photo by denisepasseri2
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by mariajdunn photo by mariajdunn
Ready In:
35mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Soak oats in yogurt or sourcream just enough to make it moist.
  • Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
  • In a separate bowl, add oil, sugars, and egg.
  • Beat until well blended.
  • Gradually fold in dry ingredients.
  • Add chopped cranberries and orange zest.
  • Put in greased muffin tins.
  • Bake for 20 minutes.

Questions & Replies

  1. A few questions: What are you doing with that oatmeal in the yogurt? Do you mix it in to the oil-sugar-egg blend and then fold in the flour? Are you folding it in or mixing and does it matter whether you do one or the other? Also, how much batter are you putting into each muffin cup- 1/2 full? 2/3? 3/4? One commenter said her batter overflowed in baking. It seems like it's an important detail to mention, and I'm surprised it's not something many people have brought up in the comments.
     
  2. What kind of cranberries do you use? Can I use the dry ones?
     
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Reviews

  1. Boy did the house smell good when I made these! I added about a half cup of walnuts, otherwise followed the recipe exactly. Another beautiful way to get oatmeal into my DH! Just delicious!
     
  2. These are very tasty. A great recipe! I added 1/2 cup chopped walnuts & an additional 1/4 cup of sugar as we prefer our muffins a little sweeter. I made them in mimi muffin tins for the kids which I baked for 12 minutes.
     
  3. Delicious!! I didn't have enough orange rind for 2 tsp, but otherwise I followed the recipe exactly. I had to beat everyone away to make sure we had enough left for breakfast--they are addictive!! I'll be making these often!!
     
  4. Terrific! I added chopped walnuts but otherwise followd the recipe, using organic low-fat yogurt. Quick to assemble. I agree that they are better on the second day - the flavors come together very nicely with the extra time and they retain their moisture.
     
  5. These are really good...even better the second day!
     
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Tweaks

  1. I did half whole wheat flour, added the juice of the orange, and some chopped walnuts for extra crunch. Excellent!
     
  2. Two years later, I tried this again. I never use AP flour any more and advise a half-cup AP and a half-cup whole wheat or almond flour for this lovely seasonal recipe. The tweak will enrich the muffins but not make them dense. Top with toasted almond slivers or chopped walnuts or pecans if you like. Try reducing the salt to 1/2 tsp., 3/4 tsps. at most. I used nonfat organic plain yogurt, so my muffins were healthy, and the batter was not too thick. Then you might like to fold in a half-cup pecans or walnuts with the orange zest and chopped or diced cranberries. Heat the cooled muffins, slice in half, and serve with the best organic preserves you can find and afford. In my opinion. the white and light brown sugars don't make the muffins too sweet (orange zest can be bitter), but if you like your muffins moist and sweeter, the jam should please your palate. Make sure to include the oats and yogurt with the wet ingredients. Don't forget or neglect this nutritious contribution!
     
  3. Whole frozen cranberries
     
  4. My 5 year old ate almost the whole batch! My 7 year old hated them. I loved them, so I will make again! Loved that they're semi- healthy with the Oats, I replaced half of the white flour with WholeWheat flour. Since WW soaks up moisture I added an extra 1/4 cup Greek Yogurt, I used a mixture of lite sour cream and Greek Yogurt or just Greek yogurt... I can't remember. I replaced half of the oil with applesauce plus a tiny extra. I did 1.5 tsp baking and 1 tsp baking powder, so I upped both by 1/2 tsp. I didn't have an orange so I attempted zesting 2 cuties- ridiculous I know and figured some is better than none. I squeezed the juice out of one extremely ripe cutie and poured that in, to give more moisture and flavor. Wish my cranberries were bigger pieces I chopped too small, will chop less next time. My first step I did was I put the cranberries in the food processer with the amount of white sugar the recipe called for and let them absorb the sweetness while mixing the other ingredients. Before baking I topped them with Sugar in the Raw for texture, sparkle and sweetness! Yum, looked prettier cooked w/o muffin wrapper. Thanks it's a keeper!
     
  5. So delicious! We replaced all the sugar with Stevia instead, tasted great. I'd recommend to cut out some of the oil though. It seeped through my cupcake paper holders. I think next time I'll just put 1/4 cup instead or replace it with apple sauce. Anyway, I loved it! Going to do this again!
     

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