Cran-Oat Muffins

Muffin and tree

I love muffins. They’re just so easy and fun to eat. And they’re cute too. And yummy. On that note, I made muffins the other night.

These were great. Not my favorite muffins ever, but pretty darn close. [That title is reserved for pumpkin chocolate chip muffins which I will be making in the fall when pumpkin returns to the grocery stores... I can't WAIT!] These muffins remind me of fall. Delicious spices, sweet-tart cranberries, and the texture of oats. Incredible.

Close up of muffins

Cran-Oat Muffins [from Dorie Greenspan's Baking From My Home to Yours, adapted by OvenLove and me]

Ingredients:

  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 2 eggs
  • 1 1/4 cups unsweetened natural applesauce
  • 1/3 cup canola oil
  • 1/4 cup lowfat buttermilk
  • 3/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour [I used 3/4 cup all-purpose + 1/2 cup whole wheat]
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon + 1/2 teaspoon cinnamon, divided
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup dried cranberries
  • 1 cup old fashioned rolled oats

Preheat the oven to 350 degrees. Prepare muffin tins with either paper or foil muffin cups, or if you’re fancy, use silicone muffin tins or cups. I would love these!

muffin cupsOr this:

Muffin tinAnyways… let’s get going on those muff muffs!

In a medium bowl, use a whisk to combine eggs, applesauce, oil, and buttermilk until combined. Make sure the eggs are fully incorporated… for some reason I had troubles with that.

Then, using a large bowl, stir together the flour, sugar, baking powder, baking soda, 3/4 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice. Remove 1/2 teaspoon of the dry ingredients and toss with the cranberries to coat. Mix oats and cranberries into the bowl. Pour wet ingredients into the dry ingredients and mix until just moistened. Spoon batter into muffin cups [I got about 20 muffins out of this batter].

Then, make the topping by stirring together the brown sugar, pecans, and 1/2 teaspoon cinnamon. Top each muffin with a teaspoon of topping and press down gently into the batter so it sticks. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Notes:

If I were to make these again, which I do want to do because they were delicious, I would probably decrease the amount of granulated sugar to 1/2 or 2/3 cup. I just thought they were way too sweet, especially with the brown sugar-based topping. Also, I’d increase the amount of cranberries to 3/4 cup. I wanted more! My husband agreed with the cranberry idea, but didn’t find these too sweet at all, so it’s all about personal taste I guess!

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9 thoughts on “Cran-Oat Muffins

  1. i, too, would love the silicone muffin tins. have you seen the ones with feet? so awesome!

    this is now the third muffin recipe i’ve come across that i cannot wait to try. i think i’m going to have a month of muffins where all i do is bake and eat muffins.

    Like

  2. Pingback: Fettuccine with Pistachio-Mint Pesto + Summer Vegetables | The Pajama Chef

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