Description

Cranberry oatmeal muffins are tender, spiced muffins bursting with tart cranberries and nutty toasted oats, crowned with a crunchy streusel and zesty orange glaze perfect for holiday breakfasts or wholesome snacking. Easily made gluten-free or vegan.

Ingredients

For the Muffins:

– 1 cup old-fashioned rolled oats

– ½ cup (1 stick / 113g) unsalted butter, softened

– 1 cup (200g) granulated sugar

– 2 tbsp honey

– 2 large eggs, room temperature

– ⅓ cup (80g) unsweetened applesauce

– 1 tsp vanilla extract

– 1 tbsp grated orange zest

– 1½ cups (188g) all-purpose flour, spooned and leveled

– 2 tsp baking powder

– ½ tsp baking soda

– ¼ tsp kosher salt

– ¼ tsp ground cinnamon

– ¼ tsp ground nutmeg

– ¼ cup (60ml) milk, room temperature

– 1½ cups fresh or frozen cranberries (if frozen, do not thaw)

For the Streusel Topping:

– ⅓ cup (42g) all-purpose flour

– ¼ cup (20g) old-fashioned rolled oats

– 3 tbsp (38g) light brown sugar, packed

– 3 tbsp (42g) unsalted butter, melted

For the Glaze:

– ½ cup (60g) powdered sugar

– ½ tsp grated orange zest

– 1–1½ tbsp milk

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Instructions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
Toast oats in a dry skillet over medium heat for 4–6 minutes, until golden and fragrant. Let cool, then pulse in a food processor or finely chop.
In a large bowl, beat butter, sugar, and honey until smooth and creamy.
Add eggs, applesauce, vanilla, and orange zest; beat until combined.
In a separate bowl, whisk together flour, toasted oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to wet in three additions, alternating with milk (begin and end with dry). Fold gently until just combined.
Fold in cranberries.
In a small bowl, mix streusel ingredients until crumbly.
Fill muffin cups to the very top with batter.
Sprinkle streusel evenly over each muffin; press lightly to adhere. Top with extra cranberries if desired.
Bake at 425°F for 5 minutes, then reduce heat to 375°F (190°C) and bake 15–20 minutes more, until a toothpick comes out clean.
Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
Whisk glaze ingredients until smooth. Drizzle over cooled muffins. Let set 10 minutes before serving.

Notes

– Toast the oats it deepens flavor and adds nuttiness.

– Don’t overmix this keeps muffins light and tender.

– Gluten-free: Use certified GF flour and GF oats.

– Vegan option: Use plant-based butter, flax eggs (2 tbsp ground flax + 5 tbsp water), dairy-free milk, and maple syrup instead of honey.

– Dried cranberries? Soak in warm water for 10 minutes, drain, and pat dry before using.

– Storage: Keep in an airtight container at room temperature for 4 days or freeze for 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast / Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~240
Sugar: 19g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg