Bakery style muffins are extra tall, extremely moist, and topped with plenty of crumbly streusel on the top. They’re a great way to kick start any morning, and they are part of what makes today’s oatmeal muffins recipe so very special!.
This cranberry streusel oatmeal muffins recipe is part of a sponsored post for Collective Bias and their client, Quaker. As always, all thoughts are opinions are my own.
I love recipes with oatmeal in them, particularly bakery style muffins with rolled oats in them. They are what I crave to go with a hot cup of coffee on a lazy weekend morning.
It’s been unseasonably cold and snowy already this month, so I’m stocking up on ingredients I need to bake lots of holiday treats. Turning on holiday music to jam with during marathon baking sessions is one of the things that gets me through the long Wisconsin winters. Eating a nutritious breakfast every morning is another thing that helps to elevate my mood.
I used to think that a nutritious breakfast was limited to foods that are dull, dry, and tasteless, like bran cereal. Or that I had to eat a lot of high protein foods. That doesn’t interest me in the morning, because I don’t like heavy breakfasts.
Then I realized how much I love rolled oats, so I decided to kick start my mornings with Quaker oats! Rolled oats appear in many of my recipes, from pan fried oatmeal to these delicious bakery style cranberry streusel oat muffins.
This recipe uses old fashioned rolled oats. I like to use those instead of quick cooking oats because the oat pieces are more visible.
See what I mean? I love the way those delicious oats stand out in my muffins and call my attention. I’m in love.
If you don’t like dried cranberries, leave them out and use your favorite fruit instead. Make yourself some blueberry oatmeal muffins, or add fresh or dried apples and make apple cinnamon oatmeal muffins. The possibilities are endless.
Are you ready for some bakery style muffins?!
Bakery Style Rolled Oats Cranberry Streusel Muffins
Tender whole wheat oat muffins are stuffed to the gills with dried cranberries and topped with a crunchy, buttery streusel topping. Your taste buds will thank you!
- For the muffins
- 1 cup old-fashioned (not instant) rolled oats
- 8.4 ounces (2 cups) whole wheat flour
- 1 teaspoon kosher or sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3.7 ounces (1/2 cup) Rapadura or packed dark brown sugar
- 3.7 ounces (1/2 cup) Erythritol or white granulated sugar
- 2 large eggs
- 2 ounces (1/4 liquid cup) canola oil or melted (and cooled) butter
- 2 ounces (1/4 liquid cup) unsweetened vanilla almond milk or skim milk
- 1/3 cup vanilla flavored or plain greek yogurt.
- 1/2 cup of unsweetened applesauce
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 2 ounces (1/4 cup) whole wheat flour
- 2 Tablespoons old fashioned (not instant) rolled oats
- 1/8 teaspoon salt
- 3 ounces (6 Tablespoons) dark brown sugar
- 3 ounces (6 Tablespoons) granulated white sugar
- 2 ounces (1/4 cup) butter, melted
- Adjust oven rack to middle position; Heat oven to 375 degrees F.
- Line 12 cups of a muffin pan with paper liners, or grease with non-stick cooking spray.
- Combine granulated sugar, brown sugar, flour, oats and salt in a bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.
- Add all dry ingredients to a large bowl; whisk to combine and set aside. In a separate bowl, add eggs and all of the wet ingredients. Whisk to combine, then pour wet ingredients into the dry ingredients and stir to combine, just until flour is incorporated. To prevent dry muffins, take care not to over mix batter. Gently stir in the cranberries
- Fill each muffin cup almost completely full and sprinkle streusel over the top of each muffin. Bake for 18 to 20 minutes, or until golden brown in color and a toothpick inserted into the center of a muffin comes out dry or with a few wet crumbs. Remove pan from oven and allow muffins to cool in the pan for 5 minutes before removing them from the pan and transferring to a wire rack for a couple of minutes before serving.
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
What’s the next thing you’ll be making with oatmeal??