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Orange Cranberry Oatmeal Muffins

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It’s cranberry season and I just love using those beautiful, red berries in my cooking and baking!  I also love adding the fresh taste of oranges to muffins and breads.  These Orange Cranberry Oatmeal Muffins are my family’s new favorite muffin.  As a matter of fact, we all had a hard time just eating one of them this morning!  Nutritious, old fashioned oats are soaked in buttermilk and and then blended with orange juice, orange zest and fresh, chopped cranberries to give you an incredibly moist, healthy and delicious breakfast.  These muffins aren’t overly sweet either.  Your family and friends will love the simple, light orange and cranberry taste in these filling muffins.  Your home will smell absolutely amazing when these are baking in the oven too!    These muffins aren’t just for breakfast either.  Pack one in your child’s lunch, or bring one to work for an afternoon pick-me-up.  Take advantage of this year’s cranberry season, and the next time you are at the grocery store, grab a few bags of fresh cranberries to make a batch (or two) of these scrumptious muffins!  They freeze wonderfully, and would be a tasty addition to your holiday brunch.

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Orange Cranberry Oatmeal Muffins

Ingredients

  • 2 cups old fashioned oats
  • 2 cups buttermilk
  • 1/4 cup orange juice
  • zest from 1 orange
  • 2 cups all purpose flour
  • 2/3 cup sugar + 1 Tbsp. divided
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup fresh cranberries, chopped

Instructions

  1. In a large mixing bowl, combine the oats, buttermilk, orange juice, and the orange zest, mix well then set aside for 20 minutes.
  2. Meanwhile, rinse your cranberries and pulse a few times in your food processor.
  3. Place the chopped cranberries into a small mixing bowl and sprinkle with 1 Tbsp. of sugar, mix and set aside.
  4. Preheat your oven to 375 degrees.
  5. In your Kitchen Aid Mixer, combine the flour, baking powder, baking soda, and sugar.
  6. Mix lightly.
  7. Slowly add and combine the wet oat and buttermilk mixture.
  8. Add the eggs and oil and mix until combined.
  9. Gently stir in the cranberries until incorporated.
  10. Evenly fill your paper lined muffin tins with the batter ( I like to use an ice cream scoop) about 3/4 full.
  11. Bake for 25 - 30 minutes or until light golden brown and until a tooth pick inserted into the muffins comes out clean.
  12. Remove from the oven and let sit in tins for 5 minutes, then move the muffins to a rack to continue cooling.
  13. Great served warm or room temperature.
  14. Makes about 2 dozen muffins.
  15. * To freeze, cool completely and store in a freezer friendly plastic bag or container. If taken directly out of the freezer, heat in the microwave for 15 seconds to defrost and warm.
  16. Enjoy!
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Comments

  4. Jen Nikolaus says

    Shannon, these muffins are totally the kind of breakfast I would LOVE. I have some fresh cranberries I need to use up so I’m going to try this recipe! Pinning to my Breakfast Yummies board – can’t wait to make it!
    Jen Nikolaus recently posted…Creamy Baked RavioliMy Profile

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