Wednesday, September 4, 2013

Cranberry and Walnut Oat Muffins

That's right, it's so delicious how it is beautiful. Just my way - it has cranberries and walnuts twice as much as dough. Should I call it My Perfect Muffin? 

Blog's Category: My Own Fast and Easy, Perfect Breakfast


As I stated in my previous post, I'm guilty of diving into the same subject of Muffin lately. Although I may stop soon as it seems like I reached some success on a way of recording my Perfect Muffin recipe.

This delicious recipe of Cranberry and Walnut Oat Muffin I can make over and over again. Yes, it's healthy (IMHO) and yes, it's very attractive and tempting looking one. But most importantly - it's so delicious and has so much walnuts and cranberries that it goes beyond of dough-y muffin definition and sliding more into the healthy dessert definition ;)

What is it?

Take a health conscious mix of whole wheat flour and oats, add to them large amount of cranberries and walnuts, threw in some raisins, add awesome orange infused extra-virgin olive oil, eggs and buttermilk and you will get dough for the most delicious muffins ever.

Taste Description

Abundance of cranberries, nuts and raisins create that wonderful chewiness I adore in a nice muffin. Interlaced with right-on-spot sweetness of a dough and covered with crunchy oat crumbles on top, these dry fruits make this muffin ideal one (well for me, so far, for sure)! If you'll use Blood Orange Infused Olive oil and Orange Infused Cranberries as I did, you will definitely taste that wonderful orange flavor surrounding your each bite of this goodness.

How to Serve

With my morning cup of coffee with milk, it makes my perfect weekday breakfast.

Cranberry and Walnut Oat Muffin

For about 6 large muffins:
  • 1.5 c + 0.5 c rolled oats, processed to get coarse crumbles
  • 1 c whole wheat flour
  • 2 tbs baking powder
  • 1 tsp salt
  • 2 c orange infused dry cranberries (or plain dry cranberries)
  • 1 c raisin
  • 1 c chopped walnuts
  • 0.5 tsp soda
  • 0.5 tbs vinegar
  • 3 + 1 tbs brown sugar
  • 2 eggs
  • 1 c buttermilk
  • 1/3 c + 2 tbs orange infused extra-virgin olive oil (or regular extra-virgin olive oil)
- First, prepare oat crumbs for a topping - using your fingers, mix 0.5 c of oats, 1 tbs of brown sugar and 2 tbs olive oil. Set aside.

- In a large bowl, put first seven ingredients: oats, flour, baking powder, salt, cranberries, raisin and walnuts.

- In a separate bowl, mix together brown sugar, eggs, buttermilk and oil until well combined (30 rounds with a spoon would be enough).

- In a large table spoon pour several drops of vinegar (about 0.5 tablespoon) over the 0.5 teaspoon of soda. It will bubble. Add these bubbles to the egg mixture. Stir.
- Combine all dry ingredients in a first bowl with egg mixture. Stir well. Fill your muffin forms with a dough. On a top, generously sprinkle oat topping you mixed before.

- Bake in a preheated at 365F oven for about 30 minutes or until done.


- Using Orange Infused Extra-Virgin Olive Oil and Orange Infused Cranberries will definitely add a lot of flavor to these muffins. Although I'm pretty sure that regular olive oil and cranberries will work just fine as well. In this case you may want to add some orange zest to recreate that orange flavor. As an option I would also consider adding lemon zest or some cinnamon for those who like it.

- You are probably puzzled over that vinegar and soda manipulations. That is the way how my mom (and actually all there, in Ukraine) was getting rid of that faint soda aftertaste in a soda-based dough: by dousing soda with vinegar. I find this useful, as sometimes when I don't do that I get some random complains on "soda taste" from my folks.

This Blood Orange Infused Extra-Virgin Olive oil has such a great orange flavor.. I got it from our new local Market District store.

That's how we douse soda with vinegar back there where I grew up, in Ukraine. It will help with getting rid of that soapy taste of soda in your dough supersensitive people can taste sometimes.

Vinegar will activate your soda. Along with baking powder, it will create well balanced bubbles inside your muffins.

I really like this strange tool I bought online last year. Its main purpose is to mix bread dough - it works much better than spoon or whisk - it's very sturdy, durable and just perfect for mixing up stiff dough especially.

Topping mix. Sugar, oats and oil will create crunchy caramelized topping everybody loves.

Fingers are the best tool to mix it up.



  1. I made these muffins today. The taste was very rich and interesting, but next time I would add vegetable oil instead of olive oil. Olive oil is too intense. Cheers

    1. Yes, they are rich. I consider it as a meal and really like for a breakfast. Sorry to hear you didn't like a flavor of olive oil. There is, actually, Italian traditional olive oil cake, in which you have to go with extra virgin olive oil, a lot of it.. Surprisingly, when I cooked this cake, it was the basic but one of the most delightful cakes ever. Anyway, hopefully you will like it more with vegetable oil. Although, I, personally, trying to stay away from vegetable oils just because they are mostly mix of different mediocre quality oils. Also, you can try to use Light Olive Oil, it's flavorless and still has all benefits of olive oil.


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