This year I baked two different muffins recipes to bring to my parents’ house on Christmas morning. I wanted to make my muffins as festive as possible, so I decided to go with red (cranberry orange oat) and green (pistachio) as my theme. Today I’m sharing the recipe for the cranberry orange oat version with you guys. I would say this is one of the most delicious muffin recipes I’ve ever made! Seriously. You have to try them.
Cranberry Orange Oat Muffins
Recipe adapted from Texanerin Baking
- 1 cup whole wheat flour
- 2 tablespoons wheat germ
- 2 tablespoons wheat bran
- 1.5 teaspoons baking soda
- 1.5 cups quick oats
- 1.5 cups dried cranberries
- Zest of 1 large orange
- 1 cup orange juice
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup boiling water
- Preheat the oven to 375 degrees F.
- In a large bowl, mix together the dry ingredients (including zest).
- Add the wet ingredients to the dry mixture, stirring in the boiling water last.
- Let the batter sit for at least 15 minutes before filling greased muffin tins or muffin liners. I let my batter sit overnight in the fridge, and I filled my muffin liners to the top.
- Bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.
- Remove muffins from pan, cool, and enjoy!
This recipe makes a dozen muffins. They came out cakey (love) and light. The cranberry and orange zest kept a sweet taste to them despite the recipe not having any added sugars. I don’t normally like a lot of orange flavored things, but this zest was subtle and not overbearing. If you wanted to add a stronger orange flavor, I’d probably recommend zesting another orange.
These are perfect for any festive occasion or a quick grab and go nutritious snack. If you try them, I hope you like them as much as I did.
Do you like orange flavored foods? What’s the best muffin recipe you’ve ever made or tried?
I’ll share the pistachio version soon!