These Sugar Sprinkled Cranberry Oatmeal Muffins
are a great breakfast choice. With yummy cranberries as the star and oatmeal as a co-star, they are hearty and delicious. With Christmas in just a few days I wanted to share this recipe because it would make for a perfect Christmas morning breakfast (or any morning breakfast for that matter). Bake them in some green
muffin liners and they become even more fun and festive for the season! With these muffins, you will have a yummy breakfast everyone will like in less than 25 minutes.
A batch of these muffins are so quick and easy to whip up. They have just the right amount of sweet with a tart cranberry twist and are so moist. You might have most, if not all, the ingredients for these muffins in your pantry already. Here’s what you’ll need:
You can find the full printable recipe below. To start, mix the dry ingredients together (dry pancake mix, oatmeal, sugar, salt, baking soda). Save the cranberries for the end.
Next, add the wet ingredients (buttermilk, eggs, vanilla and butter–melted). Mix until almost blended then add the dried cranberries. Make sure to only mix until the cranberries are dispersed.
This recipe will make about 12 regular sized muffins. Add lightly greased muffin paper liners to a muffin tin. I like to grease my liners with a little cooking spray. Fill the liner 2/3 to 3/4 full. I use a D20 size scoop to portion the muffins. I love these scoops. They take the guesswork out and gives me a very consistent product.
You may end up with a little extra batter depending on how full you fill the muffin tin. Sprinkle each cup of muffin batter with about a 1/2 teaspoon of course sugar. My little ladies love helping with this part, probably because they get to lick the sugar of their fingers when we’re done. 😉 Once the sugar has been sprinkled these yummy muffins are ready for the
Bake at 350 degrees for 18-20 minutes until the tops of the muffins begin browning and a toothpick poked in the center comes out clean. In under 25 minutes you have a fresh batch of delicious, moist muffins ready. Enjoy them warm with butter or store in a Ziploc bag for a grab-n-go breakfast another day.
The dried cranberries are the star of this hearty breakfast muffin. They add a festive touch and tart twist that makes these muffins crumb-eating, finger-licking good. Try it once and you’ll find this recipe will become a go-to favorite breakfast recipe.
Do you have a Christmas breakfast tradition?
1 1/2 cups dry pancake mix
1 cup 1-minute oatmeal
1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla
1 cup dried cranberries
course sugar to sprinkle on top
- Preheat oven to 350 degrees.
- Mix together pancake mix, oatmeal, sugar, baking soda and salt.
- Add buttermilk, eggs, vanilla and melted butter. Mix until almost blended then add dried cranberries.
- Place muffin paper liners in muffin tin. Lightly grease/spray liners.
- Fill each cup 2/3 to 3/4 full. Sprinkle about 1/2 teaspoon course sugar on top.
- Bake for 18-20 minutes until muffins begin to brown on top and a toothpick inserted into the center of the muffins come out clean.