Hearty oatmeal muffins studded with tart cranberries and topped with a buttery oat crumble. Perfect for breakfast on-the-go or afternoon snacking.
Recipe Details
Ingredients
- 200g all-purpose flour
- 100g old-fashioned rolled oats
- 80g light brown sugar, packed
- 10g baking powder
- 3g fine sea salt
- 5g ground cinnamon
- 85g unsalted butter, melted
- 2 large eggs large eggs
- 240ml buttermilk
- 5ml pure vanilla extract
- 120g dried cranberries
- 60g old-fashioned oats for crumble
- 45g all-purpose flour for crumble
- 45g light brown sugar for crumble
- 30g cold unsalted butter, cubed for crumble
- 2g ground cinnamon for crumble
Instructions
-
Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease with butter.
-
In a large bowl, whisk together 200g all-purpose flour, 100g old-fashioned rolled oats, 80g light brown sugar, 10g baking powder, 3g fine sea salt, and 5g ground cinnamon.
-
In a separate bowl, whisk together 85g unsalted butter, 2 large eggs large eggs, 240ml buttermilk, and 5ml pure vanilla extract until well combined.
-
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix - the batter should be slightly lumpy.
-
Fold in 120g dried cranberries until evenly distributed throughout the batter.
-
For the crumble topping, combine 60g old-fashioned oats for crumble, 45g all-purpose flour for crumble, 45g light brown sugar for crumble, and 2g ground cinnamon for crumble in a small bowl. Cut in 30g cold unsalted butter using a pastry cutter or fork until mixture resembles coarse crumbs.
-
Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle crumble topping generously over each muffin.
-
Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
-
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
Oat Texture: Old-fashioned oats give the best texture - don't substitute quick oats as they'll break down too much during baking.
Cranberry Prep: If your dried cranberries seem very hard, soak them in warm water for 10 minutes, then drain and pat dry before adding to the batter.
Muffin Success: Fill cups evenly for uniform baking, and don't overmix the batter to ensure tender muffins.
Make-Ahead: These muffins freeze beautifully for up to 3 months. Thaw overnight and warm briefly in the oven before serving.
Variations: Try substituting dried blueberries, chopped dried apples, or even mini chocolate chips for the cranberries.