Cranberry Orange Oatmeal Muffins
User Reviews
4.5
Cranberry Orange Oatmeal Muffins
Description
This muffin recipe begins by soaking rolled oats in buttermilk overnight, allowing the oats to soften and add moisture and slight tanginess. The dry ingredients—flour, baking powder, baking soda, salt, and brown sugar—are combined separately, then mixed with the soaked oats, melted butter, and egg. The batter is completed by folding in toasted, chopped pecans, fresh cranberries, and orange zest, providing textures and lively flavors.
Baked at a high temperature initially, the muffins develop a golden crust with a tender yet sturdy crumb inside. The combination of tart cranberries and fresh orange zest gives a bright, fruity contrast to the oatmeal’s smooth richness. Toasted pecans contribute a crunchy texture and subtle nuttiness.
These muffins work well for breakfast or as a portable snack. They can be stored for a few days in an airtight container or frozen for longer storage. Reheating gently preserves their moisture. The ingredients and flavors balance to offer variety while keeping the muffin soft and moist without being dense.
Ingredients
- 1 cup rolled oats
- 2 cups buttermilk well shaken
- 1 ½ cups all-purpose flour unbleached
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- 4 tablespoons butter melted, unsalted
- 1 large egg
- 1 cup pecans toasted and chopped
- 1 cup cranberries
- 1 ½ teaspoons orange zest
Instructions
- In a small bowl, combine the oats and buttermilk and stir. Cover and refrigerate overnight.
- Preheat the oven to 425°. Prepare a muffin pan by lining with paper muffin liners and spraying each with vegetable spray. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar and stir together. Add the oatmeal mixture, melted butter and egg, stirring until well combined. Mix in the pecans, cranberries and orange zest.
- Transfer the batter to the prepared muffin tins and bake for 18-20 minutes or until a cake tester comes out clean and the muffins are golden brown. Can be stored in an airtight container for up to 3 days or freeze them for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 112mg | 5% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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