Cranberry Oatmeal Muffins Recipe

Cranberry Oatmeal Muffins Recipe

The Spruce / Tara Omidvar

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
242 Calories
11g Fat
31g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 242
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 46mg 15%
Sodium 305mg 13%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 6g
Vitamin C 1mg 7%
Calcium 111mg 9%
Iron 2mg 9%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing beats a basket of warm, fresh-baked Cranberry Oatmeal Muffins sitting out on your kitchen counter. There’s something about homemade muffins that just doesn’t compare to the purchased variety.

Soaking the oats in the milk helps to make the muffins moist and tender, so don't skip that step.


  • 1 1/2 cups milk

  • 1 1/4 cups old-fashioned rolled oats

  • 5 tablespoons unsalted butter, cut into small pieces

  • 1 1/3 cups all-purpose flour

  • 3/4 cup packed light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs, at room temperature

  • 1 cup cranberries, fresh or frozen

  • 3/4 cup walnuts, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Cranberry Oatmeal Muffins ingredients

    The Spruce / Tara Omidvar

  2. Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.

    muffin pan with paper liners

    The Spruce / Tara Omidvar

  3. Combine the old-fashioned rolled oats and the milk in a small saucepan.

    rolled oats and milk in a saucepan

    The Spruce / Tara Omidvar

  4. Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.

    butter added to the oatmeal mixture in the saucepan

    The Spruce / Tara Omidvar

  5. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.

    flour, sugar, baking powder, baking soda and salt in a large bowl

    The Spruce / Tara Omidvar

  6. Add the eggs to the cooled oat mixture, stirring until blended.

    eggs added to the oatmeal mixture in the saucepan

    The Spruce / Tara Omidvar

  7. Add the oat mixture to the flour mixture, and stir just until blended.

    oatmeal mixture in a bowl, cranberries in a bowl, nuts in a bowl

    The Spruce / Tara Omidvar

  8. Stir in the cranberries and nuts. Do not over mix.

    muffin mixture in a bowl

    The Spruce / Tara Omidvar

  9. Spoon the batter into the prepared muffin pan cups.

    muffin batter in a muffin tins

    The Spruce / Tara Omidvar

  10. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

    baked muffins in muffin tins

    The Spruce / Tara Omidvar

  11. Set pan on a wire rack and let cool 5 minutes.

    baked muffins in muffin tins on a cooling rack

    The Spruce / Tara Omidvar

  12. Remove muffins from the pan and set on the rack to cool.

    Cranberry Oatmeal Muffins on a cooling rack

    The Spruce / Tara Omidvar

    Recipe Notes

    • Gentleness is the key when mixing the batter. Too much stirring overdevelops the gluten in the flour, resulting in dense, rubbery muffins.

    • Baking at a relatively high temperature in a fully preheated oven is essential for quick rising, even browning, and a nice crust. If the oven is too cool, the muffin tops will be flat.

    • If you are not using foil muffin cups, grease muffin tins thoroughly, even nonstick ones. Grease the top surface of the tin too, so muffin tops won’t stick.

    • To store muffins, place them in a plastic bag, seal, and store at room temperature for up to three days.

    • To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags, and freeze for up to three months. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 F oven for 12 to 15 minutes.

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