Oatmeal Muffins with Dates, Cranberries and Pecans

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brown eyed baker

Total Time

35 mins

Prep Time

15 mins

Cook Time

20 mins

Rating

(18)

Ingredients

12 muffins

1 cup (81 g) traditional rolled oats
1 cup (125 g) all-purpose flour
½ cup (110 g) light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ cup (24.75 g) finely chopped pecans, or walnuts
⅓ cup (49 g) chopped dates
⅓ cup (40.4 g) dried cranberries, or raisins
4 ounces (113.4 g) unsalted butter, melted and cooled, (½ cup )
1 cup (240 ml) buttermilk
1 large egg, lightly beaten
½ teaspoon vanilla extract

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Preparation

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Step 1

Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.

Step 2

In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries.

Step 3

In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.

Step 4

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.

Step 5

Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.

Chef’s notes

The original recipe calls for dates, raisins and walnuts as the add-ins, but I used pecans and cranberries based on what I had available.

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Oatmeal Muffins with Dates, Cranberries and Pecans

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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