Jumbo Apple Cranberry Oatmeal Muffins

Two cranberry muffins on a plate, with a pat of melting butter on the front muffin.

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Jumbo Apple Cranberry Oatmeal Muffins

Six big bakery-style apple cranberry oatmeal muffins with a tender crumb and real chunks of apple. The 15-minute oat soak is the step that keeps them moist for days.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, brunch

Cuisine: American

Keyword: apple cranberry oatmeal muffins, apple oatmeal muffins, bakery-style apple muffins, cranberry oatmeal muffins, jumbo oatmeal muffins

Servings: servings

Calories: 491kcal

Author: Chef Jenn

Ingredients

½ cup sour cream
½ cup milk
¾ cup large-flake old-fashioned rolled oats
⅓ cup honey
½ cup vegetable oil
2 tablespoons packed light brown sugar
1 large egg
1 cup all-purpose flour
⅓ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup apple peeled and diced in 1/4-inch dice
¾ cup dried cranberries

Instructions

Preheat the oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, stir together the sour cream, milk and oats. Let soak for 15 minutes.
Add the honey, oil, brown sugar, and egg to the oat mixture and stir until combined.
In a separate bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Stir the dry ingredients into the wet mixture just until combined.
Fold in the chopped apple and dried cranberries.
Divide the batter evenly among the 6 prepared muffin cups.
Bake for 23–25 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool.

Notes

Recipe Card Tips

Pat the diced apple dry with a paper towel before folding it in. Wet apple pieces leave gummy pockets around each chunk.
Rotate the pan halfway through baking if your oven runs hot on one side. Tall jumbo tops show uneven browning fast.
Let them cool completely before you wrap or freeze them. Trapped steam makes the tops sticky.

Nutrition