Best 3 Cranberry Pistachio Oatmeal Muffins Recipes

Kickstart your day with a burst of flavor and wholesome goodness with our tantalizing Cranberry Pistachio Oatmeal Muffins. These muffins are a delightful fusion of sweet and tart cranberries, crunchy pistachios, and hearty oats, all enveloped in a moist and tender crumb. Each bite offers a symphony of textures and flavors that will leave you craving more.

In this article, we present two irresistible variations of our Cranberry Pistachio Oatmeal Muffins. The Classic Cranberry Pistachio Oatmeal Muffins are a timeless treat, featuring a perfect balance of tangy cranberries and nutty pistachios. For those seeking a decadent twist, our Chocolate Chip Cranberry Pistachio Oatmeal Muffins introduce rich chocolate chips into the mix, creating a flavor combination that is simply divine.

Both muffin recipes are incredibly easy to make, requiring simple ingredients and straightforward steps. Whether you're a seasoned baker or just starting out, you'll find the process effortless and enjoyable. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked muffins.

Here are our top 3 tried and tested recipes!

CRANBERRY OAT MUFFINS

Cranberry Oat Muffins image

"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

CRANBERRY OATMEAL MUFFINS

Cranberry Oatmeal Muffins image

Make and share this Cranberry Oatmeal Muffins recipe from Food.com.

Provided by Ranikabani

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup rolled oats
1 cup low-fat sour cream or 1 cup yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

Steps:

Preheat oven to 400 degrees F.
Soak oats in yogurt or sourcream just enough to make it moist.
Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
In a separate bowl, add oil, sugars, and egg.
Beat until well blended.
Gradually fold in dry ingredients.
Add chopped cranberries and orange zest.
Put in greased muffin tins.
Bake for 20 minutes.

Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1

CRANBERRY OATMEAL MUFFINS RECIPE

Cranberry Oatmeal Muffins Recipe image

This easy Cranberry Oatmeal Muffin recipe will quickly become one of your favorite recipes to make or eat. Just measure, mix and bake!

Provided by Kathy Kingsley

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 1/2 cups milk
1 1/4 cups old-fashioned rolled oats
5 tablespoons butter (cut into small pieces)
1 1/3 cups flour (all-purpose)
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2 large eggs (at room temperature)
1 cup cranberries (fresh or frozen)
3/4 cup walnuts (finely chopped)

Steps:

Gather the ingredients.
Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.
Combine the old-fashioned rolled oats and the milk in a small saucepan.
Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
Add the eggs to the cooled oat mixture, stirring until blended.
Add the oat mixture to the flour mixture, and stir just until blended.
Stir in the cranberries and nuts. Do not over mix.
Spoon the batter into the prepared muffin pan cups.
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Set pan on a wire rack and let cool 5 minutes.
Remove muffins from the pan and set on the rack to cool.

Nutrition Facts : Calories 242 kcal, Carbohydrate 31 g, Cholesterol 46 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 13 g, Fat 11 g, ServingSize Makes 12 muffins (12 servings), UnsaturatedFat 0 g

Tips:

Use fresh or frozen cranberries for the best flavor.
If you don't have pistachio pudding mix, you can use vanilla pudding mix instead.
For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
If you want a muffin with a crispy top, sprinkle the tops with oats before baking.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These cranberry pistachio oatmeal muffins are a delicious and easy-to-make breakfast or snack. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them!