Cranberry Oatmeal Muffins: Easy Version
Cranberry oatmeal muffins inspired by JJ Bean Coffee Roasters in Vancouver. Made with oats, buttermilk, and frozen cranberries, this recipe is easily adaptable to be dairy free, and include variations for blueberry, raspberry, or other fruits.
Servings: 6 jumbo muffins
Equipment
- 1 jumbo muffin tin or regular muffin tin
Ingredients
- 230 g buttermilk (1 cup) OR (215 g milk AND 15 g vinegar (1 tablespoon))
- 120 g flour white, whole wheat, or spelt
- 120 g oat flour or rolled oats, pulverized in a food processor or blender
- 70 g brown sugar
- 60 g unsalted butter melted (if using salted butter, omit 1/8 tsp salt) OR 45 g oil
- 2 large eggs 100-110g (see notes)
- 14 g (1 tbsp) baking powder
- 10 g (1 tsp) molasses
- 5 g (1/2 tsp) vanilla
- ½ tsp baking soda
- ½ tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 120-200 g Frozen cranberries or other fruit mix
Instructions
- Preheat the oven to 425. If desired, prepare your muffin tin with liners or grease the muffin tin if it is not non-stick.
- Combine the dry ingredients and the wet ingredients in two separate bowls. If the dry ingredients are clumpy from the brown sugar, whisk or rub the brown sugar with your fingers until evenly combined.
- Pour the wet ingredients into the dry ingredients. Briefly combine with a whisk (20-30 seconds). Some lumps are okay. Now add the frozen cranberries or other fruit and fold to combine.
- Divide the batter into muffin pans. Bake on the top rack for 15-30 minutes, or until toothpick inserted into center of the muffin comes out clean. A muffin using more frozen fruit may require more baking time (20-30 minutes). Regular size muffins will be done sooner than jumbo size muffins.
- Remove from muffin tin to a cooling rack while still warm.
Notes
The amount of fruit will depend on the type of fruit. For very sour fruits like cranberry for instance, 120 g may be appropriate.
The recipe as written makes 6 jumbo muffins or 12 regular muffins with no muffin tops. If muffin tops are desired, fill the muffin pan more (making less muffins).
For a less crumbly muffin, use two eggs. As described in the post, I have tried this recipe with both one egg and two eggs. The two-egg muffin holds up better. The one egg muffin is difficult to remove from the pan sometimes (so take care in greasing the pan or using liners) but very close to JJ Bean’s oatmeal muffin.
Tips for removing the muffin: if you forgot to grease/line the muffin pan and used only 1 egg (which is more crumbly), use a spoon or something with larger surface area to help remove the muffins.