Brown Sugar-Cranberry Oat Muffins
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.
- 1 1/3 cups (7 oz./210 g) all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 1/4 cups (7 oz./210 g) rolled oats
- 3/4 cup 6 oz./180 g) crème fraîche
- 1/2 cup (4 fl. oz./125 ml) milk, at room temperature
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 cup (7 oz./210 g) firmly packed brown sugar
- 1 cup (6 oz. /180 g) chopped fresh or frozen cranberries
Preheat an oven to 350°F (180°C). Grease 16 standard muffin 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. 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)