Recipes Breakfast Breads and Cereals Brown Sugar-Cranberry Oat Muffins

Brown Sugar-Cranberry Oat Muffins

Brown Sugar-Cranberry Oat Muffins is rated 5.0 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 16

Studded with tart cranberries and packed with wholesome oats, these delicious muffins bake up moist, with nicely rounded, golden-brown tops. They’re a popular item at Flour Bakery + Cafe in Boston, where customers enjoy them for breakfast with a tall glass of freshly squeezed orange juice.

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 1/4 cups rolled oats
  • 3/4 cup crème fraîche
  • 1/2 cup milk, at room temperature
  • 8 Tbs. (1 stick) unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup firmly packed brown sugar
  • 1 cup chopped fresh or frozen cranberries

Directions:

Preheat an oven to 350°F. Line 16 standard muffin cups with paper liners, or butter or oil the cups.

In a bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, stir together 2 cups of the oats, the crème fraîche, milk and butter until combined. Add the eggs, then the brown sugar, and stir until combined. Gently stir the flour mixture into the oat mixture. Fold in the cranberries.

Fill the prepared muffin cups to the rims. Sprinkle the remaining 1/4 cup oats evenly over the muffins. Pour a little water into any empty muffin cups to prevent scorching. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then unmold the muffins onto the rack and let cool slightly. Serve warm. Makes about 16 muffins.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

Rated 5 out of 5 by from Excellent (after some tinkering) These are fantastic, healthy muffins (with a few tweaks). Muffins are always too sweet in my opinion, so I cut the sugar in half. I used all whole grain flour (a mixture of einkorn, kamut, spelt, ww pastry) instead of AP. I substituted yogurt for the creme fraiche. And, since I love the cranberry/orange combination I used juice of 1 orange for part of the liquid, and added the grated peel to the dry ingredients. I was able to fit all the batter into 12 muffin cups instead of 16, and they baked perfectly fine (didn't overflow). Added 5 extra minutes to the time. The result was a yummy, healthy breakfast muffin.
Date published: 2015-11-17
Rated 5 out of 5 by from Very good, but too much sugar!! I've made these twice, both times to rave reviews. The first time, we thought they were way too sweet! So I used 2/3 c. Brown sugar (unpacked) the second time and they were much tastier. I feel like with the full cup of packed sugar it overwhelmes the tartness of the cranberries. And plain Greek yogurt is a good creme fraiche substitute if you don't have some handy.
Date published: 2014-04-16
Rated 5 out of 5 by from Yummy & Quick I am sick of the same old blueberry muffins and was looking for something different and these fit the bill. They are very tasty and easy to make. They have become one of my go to muffin recipes.
Date published: 2014-01-23
Rated 5 out of 5 by from Perfect muffins - Easy and delicious! Great recipe - I didn't have creme fraiche so i replaced it with plain greek yogurt - came out light, fluffy and delicious - I definitely recommend this recipe.
Date published: 2014-01-04
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