Oatmeal Cranberry Walnut Muffins
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!
Yield: 12 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
Note – Calorie counts are only an estimate and will vary based on the ingredients you use