Chocolate Chip Cranberry Oat Muffins-Bittersweet chocolate and tart Cranberries make for a tasty muffin!
You know I love to make muffins for the kids. It’s one of those made from mom, I cared enough to make sure you have a good breakfast foods, that they can grab on the run.
I have 2 children that love Cranberries. They will fight over the cranberry jelly and the cranberry casserole at holidays. My youngest can sit on the sofa, after school and eat an entire bag of Crasins. I knew these muffins would be a huge hit with them.
I originally shared this over at Carrie’s Experimental Kitchen. She was one of my first foodie friends and she’s amazing. She’s even written her own cookbook! While over at Carrie’s be sure to check out her Lemon Cream Cheese Pound Cake, her Cappucino Chocolate Biscotti and her Oatmeal Toffee Cookies. Oh, and you can also find my Cinnamon Swirl Bread there.
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Chocolate Chip Cranberry Oat Muffins
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup quick oats
- 3/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 cup dried cranberries
- 3/4 cup bittersweet chocolate chips
Instructions
- Combine flour, oats, brown sugar, baking powder and salt in a medium bowl.
- In a separate bowl, beat egg, then add buttermilk and oil, beat again until well combined.
- Using a fork, stir egg mixture into flour, and stir just until all dry ingredients are wet. Fold in cranberries and chocolate chips.
- Spoon batter into greased or paper lined muffin tins, filling 3/4 full. Bake in a preheated 400 degree oven for about 20 minutes, just until tops turn golden.
Notes
recipe source ChocolateChocolateandmore.com
Looking for more breakfast ideas?
Overnight French Toast Casserole
Katrina Bahl says
These are calling my name!!
blueberrykitchen says
Yum, your muffins look delicious!
Elizabeth -SugarHero! says
Awesome, I love the combination of cranberries and chocolate! (Well, anything and chocolate…but especially tart things like cranberries.)
Lynn Huntley says
These muffins look wonderful! I also have 2 kids that fight over the cranberries at Thanksgiving:) They are grown adults and they still fight over the cranberry sauce! Have a great week:) Lynn
Donna says
I am going to make these but my cupcake liners always look so yuckky!!! Any suggestions??
Joan Hayes says
Donna, you can double line (use 2 liners per cup) or you can look for the heavy duty liners but those can get expensive.
The Café Sucré Farine says
Yum, I want to be one of your kids! I’m think I’d like one still a bit warm with the chocolate slightly melty ………..mmm!
Valerie says
Oh, these would be perfect with my morning coffee!
Erin D. says
I also want to be one of your kids! 😉 They look great. I’d use white chocolate because I’m obsessed with it and it’s so great with cranberries! And love the addition of oats.
www.you-made-that.com says
yum, love these little muffins it has all the ingredients I love!
Roxana | Roxana's Home Baking says
Wish I’d wake up to these tomorrow morning!
Jen Laceda | Tartine and Apron Strings says
Delicious! My kids will go crazy for these…
Homemaker Audition says
YUM. Always looking for new muffin recipes. Pinned!
Carrie's Experimental Kitchen says
Thank you so much for sharing these wonderful muffins with me and my readers. They were incredible and I know this first hand as when my youngest daughter saw me typing up the post, she insisted I make them IMMEDIATELY!
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Lora CakeDuchess says
Congrats to your friend Carrie and her book. I wish her lots of luck:)LOVE the muffins!
Terry D says
Tried these today (Dec 6/14): I was looking for a recipe that used dried cranberries and chocolate, as no one here will eat ‘just’ cranberries in their muffins except me. I love oats, too, so they were a bonus. The muffins were excellent and fast to make. Oh, everyone liked them btw! Notes: I mixed the oats in with the dry ingredients as oats were missing from the instructions, fyi, :-), I added the dark chocolate chips (the same as bittersweet?) and cranberries to the dry ingredients, too, and I let the batter sit for 5 minutes after I’d added the wet ingredients to the dry to allow the oats to soften in the liquid. I didn’t have buttermilk, so I put a Tbsp of fresh lemon juice in a measuring cup and added milk to the 3/4 Cup mark, then I let it sit to sour while I prepared the other ingredients. Thanks for a delicious recipe!