This easy Cranberry Oatmeal Muffins recipe is perfect for the season! Every bite is full of sweet orange, tart cranberries, hearty oats, and warm cinnamon spice. They are perfect for a grab-and-go breakfast, or as a sweet treat this holiday season.
These fresh Cranberry Oatmeal Muffins are the best way to use up leftover cranberries this Christmas season! Just mix them into the muffin batter, bake, and enjoy!
They are the perfect balance of sweet, tangy, and wholesome, making them ideal for a make-ahead breakfast. They're hearty and moist muffins that are exploding in flavors!
The streusel sprinkled on top before baking has hints of cinnamon and orange which pairs wonderfully with the muffins! The streusel melts and crisps up so well, I am truly obsessed with the combination.
Step by step instructions
Here is how to make and bake these Cranberry Oatmeal Muffins. You will need a 12 muffin tin, 2 large mixing bowls, muffin liners, a spatula, and a whisk.
Step 1 – Make the streusel. In a medium sized bowl, add flour, oats, cinnamon, sugar, orange zest, and butter. Using your hands, mix this until crumbly and combined, then set in the fridge to chill.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add flour, oats, baking powder, baking soda, cornstarch, cinnamon, and salt. Using a spatula, mix until just completely combined and set aside.
Step 3 - Whisk wet ingredients. Into a bowl, add the brown sugar, oil, orange juice, sour cream, eggs, vanilla, and orange zest. Whisk until well combined (1-2 minutes).
Step 4 - Combine. Add the dry and wet ingredients together and mix until a soft muffin batter forms. Do not over-mix!
Step 5 - Add cranberries. Toss the cranberries in 1 tsp of flour before adding into the bowl. Then add them into the bowl and gently mix in a few times just until the flour disappears.
Step 6 - Scoop. Fill each liner to the top (or halfway if using tulip liners), and sprinkle a generous amount of streusel on top.
Step 7 - Bake. The muffins will bake for 20-25 minutes (25-30 minutes in tulip liners) or until a toothpick inserted in the middle comes out clean. Allow to cool, then enjoy!
FAQ
How do I store these muffins?
These muffins are best within the first couple days. When not eating, store them in an airtight container at room temperature. They stay good for up to 5 days, or 1 week in the refridgerator.
Can I use frozen cranberries?
Yes. Do not thaw them. Toss the frozen cranberries in 1 tsp of flour, then mix them into the batter, and immediately bake.
Do I have to make the streusel?
No, but it's so good and I highly recommend you do! The cinnamon orange streusel adds so much flavour to the muffins and really makes them a bakery-style muffin.
Do I have to add oats?
To this recipe, yes. Check out Classic Cranberry Orange Muffins for an oat-less cranberry muffin recipe.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Cranberry Oatmeal Muffins
Ingredients
For the muffins
- 1 1/2 cups all-purpose flour + 1 tsp for dusting
- 1 cup rolled oats
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1/2 tsp cinnamon
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cups light brown sugar
- 1 tbsp vanilla
- 1/2 cup oil
- 3/4 cups sour cream room temperature
- 1/3 cup orange juice
- 2 large eggs room temperature
- 1 1/2 tsp orange zest
- 1 1/2 cups fresh cranberries*
For the streusel
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 4 tbsp butter softened
- 1/4 cup white sugar
- 2 tbsp brown sugar
- 1/8 tsp cinnamon
- 1/2 tsp orange zest optional
Instructions
- Preheat the oven to 375℉/190℃. Line a muffin tin with muffin liners and set aside.
For the streusel
- Add butter, flour, oats, white sugar, brown sugar, cinnamon, and orange zest into a bowl. With your hands or a fork, combine until a crumbly streusel forms. Place in the fridge while you make the muffin batter.1/2 cup all-purpose flour, 1/4 cup rolled oats, 4 tbsp butter, 1/4 cup white sugar, 2 tbsp brown sugar, 1/8 tsp cinnamon, 1/2 tsp orange zest
For the muffins
- In a bowl, add the flour, oats, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour + 1 tsp for dusting, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsps baking powder, 1/2 tsp cinnamon, 1 tsp cornstarch, 1/2 tsp salt
- In another large bowl, add the brown sugar, oil, orange juice, sour cream, orange zest, and vanilla. Whisk for 1-2 minutes to combine.3/4 cups light brown sugar, 1 tbsp vanilla, 1/2 cup oil, 3/4 cups sour cream, 1/3 cup orange juice, 2 large eggs, 1 1/2 tsp orange zest
- Combine the dry and wet ingredients together with a spatula just until a soft muffin batter forms. Do not over-mix!
- In the bowl with the cranberries, add 1 tsp of flour and gently dust them. Then add them into the bowl and mix in a few times. Do not over-mix!1 1/2 cups fresh cranberries*
- Evenly divide the batter between the liners. If using regular muffin liners, fill the liners all the way to the top. If using tulip liners, fill them halfway. Then sprinkle a generous amount of streusel on top.
- Bake for 20-25 minutes (or 25-30 if using tulip liners). The muffins are ready when a toothpick inserted in the middle comes out clean with no wet muffin batter.
- Allow to cool, then enjoy!
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