Cranberry-Oat Muffins

These just might be my favorite muffins, and once you taste them, I think you'll understand why. There’s something magical about tart cranberries nestled in a tender, oat-studded batter that strikes the perfect balance between wholesome and indulgent. Wonderfully moist without being dense, pleasantly tangy without being too tart, and just sweet enough to feel like a treat. The texture is where these muffins truly shine. A slightly chewy oat texture and a superb crumb. While they store remarkably well overnight in an airtight container, I have to be honest: they’re at their absolute peak when devoured warm from the oven, when eating one of these muffins feels like a cozy hug. And we can all use a hug!

Cranberry-Oat Muffins

8 Muffins
Prep time: 10 minutes, plus 15 minutes for oats to soak
Bake time: 20-25 minutes

1 cup Old Fashioned Oats
1/2 cup milk
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup yogurt
1 large egg
1/2 cup vegetable oil
zest from 1 orange
1/2 tablespoon brown sugar
1 cup fresh cranberries, coarsely chopped (I pulse in my mini blender)

Directions

1. Soak oats in the milk in a medium bowl for 15 minutes to 1 hour. Preheat oven to 375°F. Grease an 8-cup muffin tin.

2. Stir together flour, sugar, salt, and baking soda in a small bowl. In another bowl, beat together yogurt, egg, oil, orange zest, and brown sugar.

3. Dump flour, wet ingredients, and cranberries into the oats and fold together with a wooden spoon until just combined. Do not overmix. Distribute between muffin tins and place in the middle of the oven. Bake until the muffins spring back when poked with your finger, 20 to 25 minutes.

4. Remove from oven and use a knife to loosen the muffins. Place on a cooling rack. Eat while warm or at room temperature.