Nutty Cranberry Oatmeal Muffins
Indulge in these delicious Nutty Cranberry Oatmeal Muffins, which perfectly combine the wholesome goodness of oatmeal with the tartness of fresh cranberries. Unlike traditional spongy oatmeal muffins, these muffins boast beautifully domed tops and a delightful texture that makes them irresistibly satisfying. The addition of nutmeg and brown sugar adds warmth and depth, making them perfect for breakfast or an afternoon snack. Feel free to experiment with your favorite berries or even nuts for an added crunch. You won't want to miss out on these delightful treats!
12
Servings
200
Calories
16
Ingredients
Ingredients
Oatmeal
2 cups (Rolled or old-fashioned oats)
All-purpose flour
1 1/2 cups (Sifted)
Baking powder
1 tablespoon (N/A)
Salt
1 pinch (N/A)
Nutmeg
1/2 teaspoon (Ground)
Brown sugar
1/4 cup (Packed; increase to 1/2 cup for sweeter muffins)
Fresh cranberries
1 cup (Washed and whole)
Eggs
2 large (Lightly beaten)
Molasses
1/4 cup (N/A)
Milk
1/2 cup (Can use sour milk)
Vegetable oil
1/2 cup (N/A)
Vanilla extract
1 teaspoon (N/A)
Oatmeal (for topping)
2 tablespoons (N/A)
Brown sugar (for topping)
2 tablespoons (Packed)
Flour (for topping)
1 tablespoon (N/A)
Butter (for topping)
1 tablespoon (Melted)
Instructions
1
Preheat your oven to 400 degrees F. Grease your muffin tins or line them with muffin papers.
2
In a large bowl, combine the rolled oats, flour, baking powder, salt, nutmeg, and brown sugar. Mix well.
3
Carefully stir in the fresh cranberries until they are evenly coated with the flour mixture. This will help prevent them from sinking during baking.
4
In another bowl, whisk together the eggs, molasses, milk, vegetable oil, and vanilla extract until well combined.
5
Pour the wet ingredients into the dry ingredients, stirring gently just until all the dry ingredients are moistened. Do not overmix.
6
In a small bowl, mix together the topping ingredients: the oatmeal, brown sugar, flour, and melted butter until crumbly.
7
Spoon the muffin batter into the prepared muffin tins, filling each cup about 2/3 full. Sprinkle a small amount of the crumb topping onto each muffin.
8
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched.
9
Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your Nutty Cranberry Oatmeal Muffins!
Nutrition Information
6.7g
Fat
32g
Carbs
2.7g
Protein
5.3g
Fiber
4.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Cranberry Oatmeal Muffins?
They are wholesome muffins that combine the goodness of oatmeal with the tartness of fresh cranberries, featuring domed tops and a satisfying texture.
What temperature should the oven be set to?
Preheat your oven to 400 degrees F for baking these muffins.
How many muffins does this recipe make?
This recipe yields 12 servings.
How long do the muffins need to bake?
Bake the muffins for 15 to 20 minutes.
What type of oats should be used?
The recipe calls for 2 cups of rolled or old-fashioned oats.
How do I prevent the cranberries from sinking to the bottom?
Carefully stir the fresh cranberries into the flour mixture until they are evenly coated before adding the wet ingredients.
Can I adjust the amount of sugar in the batter?
Yes, you can use 1/4 cup of brown sugar or increase it to 1/2 cup if you prefer sweeter muffins.
What ingredients are in the crumb topping?
The topping is made from oatmeal, brown sugar, flour, and melted butter mixed until crumbly.
Can I substitute the milk in this recipe?
Yes, the recipe mentions that you can use sour milk as an alternative.
How much molasses is required?
You will need 1/4 cup of molasses for the wet ingredient mixture.
What provides the warm spice flavor in these muffins?
The addition of 1/2 teaspoon of ground nutmeg provides warmth and depth to the flavor.
How many calories are in one Nutty Cranberry Oatmeal Muffin?
Each muffin contains approximately 200 calories.
How much fiber is in each serving?
Each muffin provides 5.3g of dietary fiber.
Is there a specific way to mix the wet and dry ingredients?
Pour the wet ingredients into the dry ingredients and stir gently just until moistened; do not overmix.
How full should I fill the muffin tins?
Spoon the batter into the prepared tins, filling each cup about 2/3 full.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched.
Can I add nuts to this recipe?
Yes, you can experiment by adding your favorite nuts for an added crunch.
What is the fat content per muffin?
Each muffin has 6.7g of fat.
How much protein is in each muffin?
There is 2.7g of protein per serving.
What type of flour is recommended?
The recipe suggests 1 1/2 cups of sifted all-purpose flour.
How much vegetable oil is needed?
The recipe requires 1/2 cup of vegetable oil.
How many eggs are used in the batter?
The recipe calls for 2 large eggs, lightly beaten.
What is the total carbohydrate count?
There are 32g of carbohydrates per muffin.
How much sugar is in each muffin?
Each muffin contains 4.7g of sugar.
What is the first step in the instructions?
The first step is to preheat the oven to 400 degrees F and grease or line the muffin tins.
Can I use different berries?
Yes, feel free to experiment with your favorite berries as a substitute for cranberries.
How should I cool the muffins?
Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added to the wet ingredients.
What category does this recipe fall under?
This recipe is categorized as Quick Breads.
Is there any salt in the ingredients?
Yes, the recipe includes a pinch of salt in the dry ingredient mix.