Apple Oatmeal Cranberry Raisin Walnut Muffins or Loaves
These are moist, hearty, naturally sweetened with honey (and a touch of fruit), packed with texture from oats, nuts, and dried fruits, and perfect as a cozy dessert, breakfast treat, or snack. The recipe makes about12 standard muffins or 2 loaves.
Equipment
- 1 12 hole muffin pan if making muffins
- 2 loaf pans if making loaves
- 1 Large Bowl
- 1 Medium bowl
- 1 Mixing spoon or spatula
- 1 Set of Measuring Spoons
- 1 Set of Measuring Cups
Ingredients
- 1½ cups Flour I used all-purpose
- 1 cup Oatmeal old fashioned or quick oats
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1½ tsp Cinnamon
- ¼ tsp Salt I used pink salt
- ¾ cup Buttermilk
- ½ cup Honey
- ¼ cup Butter melted butter or oil
- 2 tsp Vanilla extract
- 1½ cups Apple Large, diced
- ½ cup Raisins
- ½ cup Cranberries dried
- ¾ cup Walnuts chopped
Instructions
- Preheat oven to 375 degrees.
- Line a 12 cup muffin tin with paper liners or grease well, if using loaf pans, grease well.
- In a large bowl, whisk together the dry ingredients: flour, oatmeal, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk the wet ingredients: eggs, buttermilk, honey, oil or melter butter, and vanilla until smooth and well combined.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined ( a few lumps are okay--don't over mix to keep tender).
- Fold in the diced apples, raisins, cranberries, and chopped walnuts until evenly distributed.
- Divide the batter evenly among the muffin cup, if using loaf pans, divide evenly between the two pans. Optional: a bit more cinnamon on top before baking for extra aroma.
- Bake for 18--24minutes if muffins, the tops should be golden and spring back lightly when touched.
- Bake for 30 minutes if loaf, or until a toothpick inserted in the center comes out clean or with a few moist crumbs
- Let cool in the tin for 5 minutes, then transfer to cooling rack to cool completely (or enjoy warm).
- If loaves, cool longer or until the edges can be moved away from the sides. turn out onto cutting board for slicing.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for longer. Will freeze beautifully too.
for extra flair, drizzle with a little more honey or a simple glaze (hone + a splash of buttermilk) after cooling.
Enjoy the cozy, fruit-and-nut-packed treat!
Nutrition
Serving: 4ozCalories: 235kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 173mgPotassium: 164mgFiber: 2gSugar: 15gVitamin A: 157IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!
