Oat, Date and Cranberry Muffins

Cook Eat | Oaty Muffins with Dates & Cranberries

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Oat, Date and Cranberry Muffins

Dave whipped up these amaze muffins on gloomy, cold Sunday afternoon and let me warn you – this is not a recipe for your thighs but your mouth.  These guys are SO good!


1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup chopped dates
1/3 cup dried cranberries (or raisins)
½ cup butter, melted and cooled
1 cup milk
1 large egg, lightly beaten
½ teaspoon vanilla extract


1. Preheat the oven to 200 degrees C. Grease a standard 12-cup muffin pan or line with paper baking cups.

2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the dates and dried cranberries. In a separate medium bowl whisk together the butter, milk, egg and vanilla.

3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.

4. Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.

Recipe adapted from The Brown Eyed Baker