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!
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Table of Contents
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.
Details on a few ingredients
- Fresh cranberries: A full cup adds a pop of color and tart flavor. 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 flavor, 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 with soaked oats
- 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.
Frequently asked questions
Yes, you can add frozen cranberries right to the muffin batter. No need to defrost them or adjust the bake time.
Absolutely. Just keep in mind that the muffins will be a little sweeter and less tart. Dried cranberries are usually sweetened, but their flavor and chewy texture really work with the orange and dark chocolate in these muffins.
They should be stored in an airtight container at room temperature.
If stored properly, they will stay fresh for 2-3 days.
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.
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 colored bakeware tends to brown baked goods more quickly than lighter colored. I normally use a dark muffin pan, so if you're using a lighter colored pan, you may need to increase the bake time by a few minutes. Check for doneness with a toothpick.
More oatmeal muffin recipes
- Blueberry Vanilla Oatmeal Muffins
- Air Fryer Muffins
- Healthy Banana Nut Muffins
- Banana Blackberry Oatmeal Muffins
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Cranberry Oatmeal Muffins
Ingredients
- 1 cup steel-cut oats
- 1 cup unsweetened almond milk
- 1 large egg
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup whole wheat flour
- ¼ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup fresh cranberries
- ½ cup dark chocolate chunks, dairy-free
Instructions
- In a small bowl, add the oats and milk. Stir to combine. Cover and refrigerate overnight, or for at least 5-6 hours.
- Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan.
- 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.
- In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
- 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.
- Let the muffins rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.
Notes
- The total recipe time includes time for the oats to soak.
- 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.
- 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).
- To get 3 tablespoons of orange juice and 1 tablespoon of zest, you'll need about half a large orange.
- If you don't have fresh cranberries, you can use frozen or dried cranberries.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Elly says
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.
Leanne says
Yes, you can use canola oil for this recipe!
Jenny says
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!
Leanne says
Hi Jenny! Thanks so much. I'm happy you enjoyed the muffins!
Jenn says
Hi. I only have quick oats on hand. Can I used them instead and if yes do I need to make other changes? Thanks !
Leanne says
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!
Gina says
I have all the ingredients, but I have soy milk. Can I use that or should I go for the nut milk? Thanks 🙂
Leanne says
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!
Terri says
These are so scrumptious! I haven't seen fresh cranberries around here- so glad I can use frozen cranberries!
Leanne says
Thanks Terri! You can use dried cranberries too!
Kristen says
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.
Leanne says
Glad they bring back childhood memories! Thanks Kristen!
Yvonne Langen says
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.
Leanne says
Thanks Yvonne! I have leftover cranberries too that will be going into another batch of these!
Vanessa says
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.
Leanne says
Thanks Vanessa! Hope you get to try them some time!
JustineCelina says
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.
Leanne says
Thanks Justine! I hope you enjoy them!
Sharon says
Perfect for Fall! I do love a whole wheat muffin and these with the steel cut oats are a step above the rest. And, yes 100% for using the fresh juice - delicious!!
Leanne says
Thanks Sharon! Love using steel-cut oats in muffins. I highly recommend for the hearty texture.
Michelle | Sift & Simmer says
Love oatmeal muffins, and I'm so excited for cranberry season! These look amazing, Leanne! My idea of the perfect breakfast!
Leanne says
Thanks Michelle! Love cranberry season!
Elaine says
Love the steel cut oats in this yummy recipe! Cranberries with oranges is a favourite combination of mine. The chocolate makes these so decadent!
Leanne says
The dark chocolate chunks are a must for a little something extra! Thanks Elaine!
Joss says
I love the healthy ingredients in these muffins. And the cranberry-orange flavor combination is one of my faves!
Leanne says
Thanks so much Joss!
dishnthekitchen says
Yay I sure have...I bought my first bag of cranberries in the store yesterday. I can't wait to use it up in muffins, next I am trying your recipe.
Leanne says
Can't wait to hear what you think of the muffins, Bernice! Thanks!
Cindy says
What a fantastic recipe! Orange and cranberry is such a great combo.
Leanne says
Thanks Cindy!