Randy's Cranberry Buttermilk Oat Muffins

Start your morning on a delightful note with Randy's Cranberry Buttermilk Oat Muffins—a wholesome yet indulgent treat that combines tangy cranberries, creamy buttermilk, and hearty rolled oats for the perfect balance of flavor and texture. These muffins are packed with comforting spices like ground cinnamon and have a tender, moist crumb thanks to the buttermilk and melted butter. Chopped fresh or frozen cranberries add bursts of tartness, making each bite refreshing and unique. Quick and easy to prepare in just 15 minutes, these bakery-style muffins are ideal for breakfast, brunch, or a cozy afternoon snack. Sprinkle a touch of sugar on top for an irresistible crunch, and enjoy them warm or at room temperature. Perfectly delicious and naturally satisfying, this recipe is a must-try for lovers of homemade baked goods!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.25 cup unsalted butter, melted and cooled
• 0.5 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, chopped
• 1 tablespoon granulated sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.

Step 2

In a medium mixing bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to soften the oats.

Step 3

While the oats soak, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a separate bowl.

Step 4

In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk until incorporated.

Step 5

Stir the soaked oats and buttermilk mixture into the wet ingredients until combined.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Be careful not to overmix.

Step 7

Fold the chopped cranberries gently into the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a pinch of granulated sugar for a slight crunch.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Step 11

Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(885.6g)

Amount per serving	% Daily Value*
Calories	1935.1

Total Fat 68.2g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 342.0mg	0%
Sodium 2483.4mg	0%
Total Carbohydrate 299.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 133.4g
Protein 38.0g	0%

Vitamin D 167.9IU	0%
Calcium 503.1mg	0%
Iron 10.8mg	0%
Potassium 1152.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 7.7%

Carbs: 61.0%