Description
These whole grain muffins bring together oats, tangy cranberries, and the richness of brown sugar in a soft, moist bite. Made with a blend of white whole wheat and all-purpose flour, plus yogurt for extra tenderness, they’re a wholesome breakfast or snack that doesn’t compromise on flavor. This double batch yields plenty for freezing, sharing, or grabbing on the go.
Ingredients
2 cups (10 oz) white whole wheat flour
2/3 cup (3 oz) all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 1/2 cups (360 g) rolled oats
1 1/2 cups plain yogurt
1 cup milk, room temperature
1 cup (2 sticks) unsalted butter, melted and cooled
4 eggs, lightly beaten
1 1/2 cups (10 oz) firmly packed brown sugar
1–2 cups (4 oz) fresh or frozen cranberries, roughly chopped
Optional Twists
Add 1 tablespoon orange or lemon zest for brightness
Mix in 1 teaspoon cinnamon or nutmeg for a warm spice note
Swap cranberries for blueberries or chopped dried apricots
Sprinkle with raw sugar or oat streusel before baking for texture
Instructions
Preheat oven to 375°F (190°C). Line or grease muffin tins (makes about 24 muffins).
In a large bowl, whisk together both flours, baking powder, baking soda, salt, and oats.
In another bowl, whisk yogurt, milk, melted butter, eggs, and brown sugar until smooth.
Add wet mixture to dry ingredients and stir until just combined—do not overmix.
Gently fold in cranberries and any optional add-ins.
Fill muffin cups 3/4 full. Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 / Muffin
- Sugar: 12g / Muffin
- Sodium: 170mg / Muffin
- Fat: 9g / Muffin
- Carbohydrates: 29g / Muffin
- Fiber: 2g / Muffin
- Protein: 4g / Muffin