Indulge in the delightful aroma of freshly baked muffins that are not only scrumptious but also gluten-free! These Whole Grain Oatmeal Cranberry Muffins are the perfect blend of wholesome ingredients and sweet-tart cranberries, making them an ideal treat for breakfast or a snack. With just 35 minutes from start to finish, you can whip up a batch of these tender, flavorful muffins that will have everyone asking for seconds. Ready to elevate your baking game? Let’s dive into this simple yet delicious recipe that promises to be a hit in your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten-free oats
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup dried cranberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine gluten-free oats, gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk together until well mixed and no lumps remain.
- In a separate medium bowl, whisk together milk, vegetable oil, and eggs until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the dried cranberries, distributing them evenly throughout the batter.
- Using a standard ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your gluten-free flour and oats. This ensures consistency and helps achieve the perfect muffin texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to tough muffins, so be gentle!
- Customize Your Add-ins: Feel free to swap out cranberries for other dried fruits like blueberries or cherries, or add nuts for an extra crunch.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They’re done when a toothpick inserted into the center comes out clean.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: To keep your muffins fresh, store them in an airtight container. They can last up to 3 days at room temperature or a week in the fridge.
- Serve Warm: For an extra treat, serve your muffins warm with a pat of butter or a drizzle of honey. Enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
