Description
Cranberry Orange Oatmeal Muffins are soft, wholesome muffins packed with tart cranberries, zesty orange flavor, and hearty oats. Perfect for breakfast or snacking, these muffins are lightly sweet, satisfying, and bursting with fresh flavor.
Ingredients
Scale
- 1 cup old-fashioned oats
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (or use more all-purpose)
- ½ cup brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 large egg
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, combine oats and milk. Let soak for 10 minutes.
- In a separate bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, and cinnamon.
- To the oat mixture, add egg, melted butter, vanilla, and orange zest. Stir to combine.
- Add wet ingredients to the dry ingredients and stir until just combined. Gently fold in cranberries.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dried cranberries if fresh or frozen aren’t available—reduce sugar slightly if sweetened.
- Add chopped nuts for extra texture and flavor.
- To make dairy-free, use plant-based milk and oil instead of butter.
- Store in an airtight container for 2–3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cranberry orange muffins, oatmeal muffins, healthy breakfast muffins, fruity muffin recipe, fall muffins, freezer friendly muffins