These oatmeal muffins are filled with cranberries, walnuts, and spices. They’re perfect for a holiday brunch, but easy enough to make any time you want!
It’s hard to believe there’s less than a week left until Christmas!
These oatmeal muffins would be perfect for a Christmas breakfast or brunch with family. They are full of cranberries, walnuts, and warm cozy spices that will make your house smell great. They have nice crunchy tops and they’re soft and fluffy on the inside.
No worries if you don’t get to make them for Christmas because these oatmeal muffins are easy enough to make for breakfast or snack any time of year.
Try them out when you get the chance!
Looking for More Muffin Recipes? Try These…
Banana Bread Muffins with Copycat Starbucks Recipe
Double Chocolate Banana Muffins
Ingredients in Oatmeal Cranberry Walnut Muffins:
Rolled Oats
Dried Cranberries
Sour Cream or Whole Milk Yogurt
All-Purpose Flour
Baking Powder
Baking Soda
Salt
Cinnamon
Nutmeg
Allspice
Egg
Granulated Sugar
Vegetable Oil
Vanilla Extract
Chopped Walnuts
Milk
How to Make Oatmeal Cranberry Walnut Muffins:
1) Preheat oven to 425 degrees F. Line a 12-count muffin pan with paper liners.
2) In a medium bowl, combine rolled oats, dried cranberries, and sour cream with a spoon. Set aside for 10 minutes to allow oats to soften. Don’t skip this step because it really helps with the texture of the muffins.
3) While the oats soften, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate medium bowl until well incorporated.
4) To a large mixing bowl, add egg, granulated sugar, and vegetable oil. Use a spoon to stir until smooth. Then, add vanilla extract, milk, chopped walnuts, and softened oat mixture to the bowl. Stir until well combined.
5) Add the flour mixture and stir until just combined. There will still be small lumps but there shouldn’t be any pockets of dry flour. Lightly spray the paper liners with nonstick cooking spray, then fill liners evenly with batter. The liners will be filled nearly to the top. Sprinkle the tops with a little more dry oats if desired.
6) Bake at 425 degrees F for 5 minutes. Then reduce the oven’s heat to 350 degrees F (without removing muffins from oven) and continue baking for 10-15 minutes, or just until a toothpick inserted in the middle comes out clean. Starting at the higher temperature helps the muffins rise nicely.
7) Remove from oven and cool in the pan for 5 minutes. Then, carefully remove muffins to a wire rack to finish cooling. Enjoy these muffins warm or cool!
Products Used in this Recipe:
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Oatmeal Cranberry Walnut Muffins
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup dried cranberries
- 1 cup sour cream OR plain whole milk yogurt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 large egg, room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 2 Tablespoons milk
Instructions
- Preheat oven to 425 degrees F. Line a 12-count muffin pan with paper liners.
- In a medium bowl, combine rolled oats, dried cranberries, and sour cream with a spoon. Set aside for 10 minutes to allow oats to soften.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well incorporated.
- To a large mixing bowl, add egg, granulated sugar, and vegetable oil. Stir until smooth. Then, add vanilla extract, milk, chopped walnuts, and softened oat mixture. Stir until well combined.
- Add the flour mixture and stir until just combined and no pockets of flour remain. Lightly spray the paper liners with nonstick cooking spray, then fill liners evenly with batter. Sprinkle the tops with additional dry oats if desired.
- Bake at 425 degrees F for 5 minutes. Then reduce heat to 350 degrees F (without removing muffins from oven) and continue baking for 10-15 minutes, or just until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool in the pan for 5 minutes. Then, carefully remove muffins to a wire rack to finish cooling.
Notes
**If you make and enjoy this recipe, please help us by leaving a comment below sharing your experience! Thank you!
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