Made By Emily
Breakfast

Cranberry Oat Yogurt Muffins

Freshly baked cranberry oat muffins with a creamy yogurt center

Recipe Summary

  • Preparation Time: 10 minutes
  • Cooking Time: 18–22 minutes
  • Total Time: 30 minutes
  • Servings: 12 muffins
  • Cuisine: American
  • Course: Snack or Breakfast
  • Calories: About 180 per muffin

Ingredients

  • 1¾ cups (220 g) all-purpose flour
  • ½ cup (45 g) rolled oats
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup (100 g) sugar
  • ¾ cup (180 g) plain yogurt
  • ⅓ cup (80 ml) neutral oil (such as vegetable or canola oil)
  • 1 cup (100 g) fresh or frozen cranberries

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
  2. In a large bowl, combine the all-purpose flour, rolled oats, baking powder, and salt. Mix well to distribute evenly.
  3. In another bowl, whisk the egg and sugar until smooth. Add the plain yogurt and neutral oil, whisking until blended.
  4. Fold the wet mixture into the dry ingredients just until combined; do not overmix to avoid dense muffins.
  5. Gently fold in the cranberries, being careful not to break them up too much.
  6. Divide the batter evenly among the muffin cups, filling about ¾ full.
  7. Bake for 18–22 minutes until golden on top and a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack.
  9. If using frozen cranberries, add them directly from the freezer during the batter folding step.

Recipe Notes

  • Avoid overmixing the batter to keep muffins tender and light.
  • Using a toothpick to check doneness helps prevent overbaking.
  • For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon.
  • Let muffins cool before storing to prevent sogginess.

Nutrition Estimate

  • Calories: Approximately 180 kcal per muffin
  • Protein: 4 g
  • Carbohydrates: 30 g
  • Fat: 6 g

Values are estimates and may vary by ingredients and portion size.