• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Healthier Desserts and Savory Recipes

  • Home
  • About & Contact
  • Recipe Index
  • Air Fryer Recipes
  • Subscribe
  • Photography Portfolio
You are here: Home / Breakfast and Brunch / Cranberry Oatmeal Muffins (+ Video)

Cranberry Oatmeal Muffins (+ Video)

October 4, 2020 Updated: October 14, 2020 By Leanne 90 Comments

Jump to Recipe·Print Recipe
Pinterest image for Cranberry Oatmeal Muffins - short pin.
Pinterest image for Cranberry Oatmeal Muffins - long pin 3.
Pinterest image for Cranberry Oatmeal Muffins - long pin 2.
Pinterest image for Cranberry Oatmeal Muffins - long pin 1.

Cranberry Oatmeal Muffins are bursting with fresh cranberries, sweet orange and dark chocolate. They’re hearty, wholesome, and dairy-free, and make the perfect addition to your holiday brunch or breakfast! 

Cranberry muffins cooling on a wire rack.

This recipe was originally published in November 2017 and has been updated with new text and photos. The recipe remains the same.

Have you been able to get your hands on any fresh cranberries yet? They usually start popping up in grocery stores around here in late September, but become more plentiful as the holiday season gets closer. 

I have a slight obsession with fresh cranberries and usually freeze a few large bags during the fall so I have enough for baking and cooking throughout the year. That’s the thing about cranberries. They’re just as great frozen as they are fresh.

Here are a few of my go-to cranberry recipes:

  • Chocolate Cranberry Bundt Cake
  • Apple Cranberry Chicken Tacos
  • Cranberry Chocolate Chip Cookies

Details on a few ingredients to make these cranberry orange muffins

Ingredients to make cranberry orange muffins arranged on a work surface and labelled.

  • Fresh cranberries: A full cup adds a pop of colour and tart flavour. If you don’t have fresh cranberries, you can use frozen or dried cranberries.
  • Steel-cut oats: For muffins with a nutty texture, you’ll want to go with steel-cut oats. They need to soak for a few hours (or even overnight), so if you’re short on time, just use rolled oats and soak them for 30-60 minutes.
  • Nut milk: If you don’t have unsweetened almond or cashew milk, feel free to use cow’s milk. (Just note that the recipe will no longer be dairy-free).
  • Orange (juice and zest): For maximum flavour, go for freshly squeezed orange juice. To get 3 tablespoons of juice and 1 tablespoon of zest for this recipe, you’ll need about half a large orange. 
  • Whole wheat flour: These muffins are made with whole wheat flour to keep them on the healthier side. If you prefer all-purpose white flour, you can make a 1:1 substitution.
  • Dark chocolate: I usually go for dairy-free dark chocolate chunks or chips, but you can use whatever chocolate chips you like if you don’t need this recipe to be dairy-free.

How to make cranberry muffins from scratch

Collage of 4 images showing how the muffin ingredients are mixed together in a glass bowl with a whisk.

  • Soak the oats and milk overnight, or for at least 5-6 hours.
  • Whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture. Stir until combined.
  • In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  • Add the wet mixture to the dry mixture and stir until combined. Fold in the cranberries and chocolate chunks.
  • Divide the muffin batter into a greased muffin pan and bake on 425F for 15-17 minutes.

Collage of 4 images showing how the muffin batter comes together in a glass bowl and bakes up in a muffin pan.

Frequently asked questions

Can you make these cranberry muffins with frozen cranberries? Yes, you can add frozen cranberries right to the muffin batter. No need to defrost them or adjust the bake time.

Can you make cranberry muffins with dried cranberries? Absolutely. Just keep in mind that the muffins will be a little sweeter and less tart. Dried cranberries are usually sweetened, but their flavour and chewy texture really work with the orange and dark chocolate in these muffins.

How do you store these muffins?  They should be stored in an airtight container at room temperature.

How long will they last? If stored properly, they will stay fresh for 2-3 days.

Can you freeze cranberry muffins? Yes. Just arrange the muffins in a single layer in an airtight container and store them in the freezer for up to 3 months. Defrost at room temperature before eating.

Up close view of cranberry muffins on a wire rack.

Additional tips and recipe substitutions

  • To zest your orange, just use a zester or the small holes on a box grater. Also, refrigerate your orange before zesting. The cold will keep the peel firm and it will be easier to zest.
  • If you don’t have oranges, try using fresh lemon as a substitute.
  • I find darker coloured bakeware tends to brown baked goods more quickly than lighter coloured. I normally use a dark muffin pan, so if you’re using a lighter coloured pan, you may need to increase the bake time by a few minutes. Check for doneness with a toothpick.

Other oatmeal muffin recipes you might enjoy

  • Healthy Blueberry Oatmeal Muffins
  • Blackberry Lemon Oatmeal Muffins
  • Healthy Banana Nut Muffins

If you make these cranberry oatmeal muffins, I would love to hear what you think in the comments below!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry oatmeal muffins arranged on a wire rack to cool.

Cranberry Oatmeal Muffins

★★★★★ 5 from 31 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Cranberry Oatmeal Muffins are bursting with fresh cranberries, sweet orange and dark chocolate. They’re hearty, wholesome and dairy-free, and make the perfect addition to your holiday brunch or breakfast!


Ingredients

  • 1 cup steel-cut oats
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 cup whole wheat flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup fresh cranberries
  • 1/2 cup dark chocolate chunks (dairy-free)

Instructions

  1. In a small bowl, add the oats and milk. Stir to combine. Cover and refrigerate overnight, or for at least 5-6 hours.
  2. Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan.
  3. In a large bowl, whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
  4. In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  5. Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
  6. Using a cookie scoop, divide the muffin batter into the prepared muffin pan. Bake for 15-17 minutes, or until a tooth pick inserted into a muffin comes out clean.
  7. Let the muffins rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  8. Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.

Notes

  1. The total recipe time includes time for the oats to soak.
  2. Steel-cut oats need to soak overnight, or for at least 5-6 hours. If you’re short on time, you can use rolled oats and soak them for 30-60 minutes.
  3. If you don’t have unsweetened almond or cashew milk, you can use cow’s milk. (Just note that the recipe will no longer be dairy-free).
  4. To get 3 tablespoons of orange juice and 1 tablespoon of zest, you’ll need about half a large orange.
  5. If you don’t have fresh cranberries, you can use frozen or dried cranberries.
  6. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: cranberry orange muffins, cranberry muffins

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

  • Share

Filed Under: All Recipes, Breakfast and Brunch, Cranberry Recipes, Dairy-Free, Fall Recipes, Holiday Recipes, Snacks

Previous Post: « Air Fryer Pumpkin Seeds
Next Post: Air Fryer Green Beans »

Reader Interactions

Comments

  1. Cindy says

    June 12, 2021 at 10:12 am

    Can you use maple syrup or honey instead of coconut sugar?

    Reply
    • Leanne says

      June 12, 2021 at 7:18 pm

      I haven’t tested this recipe with maple syrup or honey so I can’t say for certain how it would turn out. If you don’t have coconut sugar, you can substitute brown sugar.

      Reply
  2. Elly says

    May 28, 2021 at 2:29 am

    Hi.
    Can I use other types of oil like canola pls? I don’t have virgin olive oil but I would like to try this recipe. Thanks.

    Reply
    • Leanne says

      May 28, 2021 at 4:10 pm

      Yes, you can use canola oil for this recipe!

      Reply
  3. Jenny says

    February 4, 2021 at 4:58 pm

    Made these this morning, they were delicious! I love that there are steel cut oats in them. And I love the sweet and tart together. Thanks for the great recipe!

    ★★★★★

    Reply
    • Leanne says

      February 8, 2021 at 12:21 am

      Hi Jenny! Thanks so much. I’m happy you enjoyed the muffins!

      Reply
  4. Jenn says

    January 25, 2021 at 2:03 pm

    Hi. I only have quick oats on hand. Can I used them instead and if yes do I need to make other changes? Thanks !

    Reply
    • Leanne says

      January 25, 2021 at 2:22 pm

      Hi Jenn! Quick oats will work as a substitute. Just note that you will only need to soak them for 30 minutes or so, and the muffin texture will be a little different compared to muffins made with steel cut oats. Hope that helps. Let me know how it goes if you make them!

      Reply
  5. Gina says

    November 17, 2020 at 1:11 pm

    I have all the ingredients, but I have soy milk. Can I use that or should I go for the nut milk? Thanks 🙂

    Reply
    • Leanne says

      November 18, 2020 at 12:09 am

      Hi Gina. I haven’t made these muffins with soy milk, but I think it should be fine as a substitute. It shouldn’t affect the texture of the muffins but it may change the taste. If you try it, please leave a comment to let others know how it worked out. Thanks!

      Reply
  6. Terri says

    October 12, 2020 at 4:39 pm

    These are so scrumptious! I haven’t seen fresh cranberries around here- so glad I can use frozen cranberries!

    ★★★★★

    Reply
    • Leanne says

      October 13, 2020 at 4:36 pm

      Thanks Terri! You can use dried cranberries too!

      Reply
  7. Kristen says

    October 12, 2020 at 11:05 am

    These bring back childhood memories, we used to have cranberry orange muffins often. I cannot wait fo make these again, they are delicious and our whole family loves them.

    ★★★★★

    Reply
    • Leanne says

      October 13, 2020 at 4:37 pm

      Glad they bring back childhood memories! Thanks Kristen!

      Reply
  8. Yvonne Langen says

    October 10, 2020 at 9:15 pm

    These cranberry oatmeal muffins are the best way to use up those leftover cranberries from Thanksgiving. Love that bit of chocolate that balances out the tart cranberries perfectly.

    ★★★★★

    Reply
    • Leanne says

      October 13, 2020 at 4:38 pm

      Thanks Yvonne! I have leftover cranberries too that will be going into another batch of these!

      Reply
  9. Vanessa says

    October 9, 2020 at 2:17 am

    I love the flavour combo in these muffins…not to mention that they are healthy enough for breakfast! Thanks for a delicious new muffin recipe.

    ★★★★★

    Reply
    • Leanne says

      October 13, 2020 at 4:41 pm

      Thanks Vanessa! Hope you get to try them some time!

      Reply
  10. JustineCelina says

    October 8, 2020 at 2:11 pm

    Leanne, these muffins look so delicious! I adore the use of better-for-you, fresh ingredients and the addition of steel cut oats. I’m definitely going to give these a try.

    ★★★★★

    Reply
    • Leanne says

      October 13, 2020 at 4:42 pm

      Thanks Justine! I hope you enjoy them!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Find a recipe

Trending recipes

  • Up close view of air fryer roasted beets in a white bowl with a spoon inserted into the beets. Air Fryer Beets (Easy Roasted Beets)
  • Close up view of air fryer chicken bites with dipping sauce on the side. Air Fryer Chicken Bites
  • Overhead view of air fryer tortilla chips arranged in bowls with dips, beer and jalapenos surrounding it. How to Make Air Fryer Tortilla Chips ...
  • Overhead view of Air Fryer Peppers and Onions served in a white oval dish with a spoon inserted into it. Air Fryer Peppers and Onions

Copyright © 2023 crumbtopbaking.com - Privacy Policy & Terms of Use

Crumb Top BakingLogo Header Menu
  • Home
  • About & Contact
  • Recipe Index
  • Air Fryer Recipes
  • Subscribe
  • Photography Portfolio