Description
Homemade chocolate cranberry oat muffins promise a delightful morning treat with rich chocolate and tangy cranberry notes. Wholesome oats and carefully balanced ingredients create a satisfying breakfast perfect for sharing with friends and family.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup buttermilk
- 1/4 cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
Instructions
- Prepare the oven environment by setting the temperature to 400°F (200°C) and arranging muffin liners or lightly coating the tin with oil.
- Create a softening mixture by combining rolled oats and buttermilk, allowing the oats to absorb liquid for approximately 10 minutes.
- Construct a dry ingredient blend using all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, thoroughly whisking to ensure even distribution.
- Transform the soaked oat mixture by incorporating melted coconut oil, egg, and vanilla extract, stirring until the liquid components integrate smoothly.
- Merge wet and dry ingredients gently, using minimal stirring to maintain the muffins’ delicate texture and prevent toughness.
- Introduce dried cranberries and chocolate chips into the batter, folding them carefully to distribute evenly throughout the mixture.
- Portion the batter into muffin cups, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Bake the muffins in the preheated oven for 18-20 minutes, verifying doneness by inserting a toothpick into the center and confirming it emerges clean.
- Rest the muffins briefly in the tin before transferring to a wire rack, allowing complete cooling and flavor development.
Notes
- Swap out buttermilk for dairy-free alternatives like almond or oat milk mixed with a splash of apple cider vinegar for a vegan-friendly version.
- Toast the oats briefly before soaking to enhance their nutty flavor and add deeper complexity to the muffins.
- Reduce sugar content by substituting some brown sugar with mashed ripe bananas or unsweetened applesauce for natural sweetness.
- Prevent chocolate chips and cranberries from sinking by tossing them lightly in a tablespoon of flour before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg