Oatmeal Muffins with Dates, Cranberries and Pecans
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You may not believe what I’m about to tell you. I only half believe it myself. But I really think that I am sweet-ed out from the holidays. I don’t even think I ate all that much, but all of the baking, oiy. I kinda don’t even want to look at a cookie right now. I have no yearning for cookies, chocolate, or anything of the sort. So I’m tackling some less-rich baking projects this week. Enter these muffins. I love having quick and easy breakfast options during the week, and oatmeal is one of my go-to favorites, so these were definitely calling my name.
The original recipe calls for dates, raisins and walnuts as the add-ins, but I somehow blew through 6 lbs of walnuts over the holidays and was completely out, and I had dried cranberries in the pantry, so I did some shifting based on what I had available and wanted to use up. These turned out absolutely fabulous. They have a great, soft yet hearty texture thanks to the oatmeal and the dates, cranberries and pecans all contribute to little bursts of contrasting flavors with each bite. Mine turned out a little dark because I forgot to turn down the oven a bit to account for the non-stick pan. I was also out of paper liners. Oops, my head is still in the snowy holiday clouds I guess!
One year ago: Chocolate Babka
Three years ago: Brown Sugar-Pecan Shortbread Cookies[/donotprint]
Oatmeal Muffins with Dates, Cranberries and Pecans
Ingredients
- 1 cup (81 g) traditional rolled oats
- 1 cup (125 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ¼ cup (24.75 g) finely chopped pecans, or walnuts
- â…“ cup (49 g) chopped dates
- â…“ cup (40.4 g) dried cranberries, or raisins
- 4 ounces (113.4 g) unsalted butter, melted and cooled, (½ cup )
- 1 cup (240 ml) buttermilk
- 1 large egg, lightly beaten
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- 1. Preheat the oven to 400 degrees F. 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 pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I found this recipe back in 2020 when I was trying to make muffins with what I had onhand. Everyone I know loves them, including me. I gave my neighbor some and he said they were the best thing he had ever tasted. I agree.
Aw I love this, thank you for sharing your feedback! So glad you (and your neighbor!) loved them.
Hi, I just finished baking the oatmeal with dates, cranberries, and pecan muffin recipe.
It was very tasty. However I wondered if it could be made with vegetable oil instead of butter?
Many thanks.
Mary
5 star recipe
I have made these for many friends and these muffins get the best reviews from all of my friends. Best muffins I have ever made.
I rarely have any luck with random web muffin recipes and 9 of 10’recipes I try are extremely disappointing and the muffins are generally thrown out.
When the family tried their first muffin, the compliments on the first bite were amazing and all quickly agreed this was a keeper! Â These muffins are absolutely delicious and the texture is everything a muffin needs to be! They’re like the muffins you pay $5 for at an Artisan Bakery. Perfect chew, crunchy nuts and the sweetness of dates. I doubled the cinnamon as I find 1 tsp is not enough. I also used both extra dates and walnuts.Â
Please direct me to more of your recipes.
Thank you so very, very much for this recipe!Â
good recipe with lots of fiber from the oats and dates. I replaced the brn sugar with glucose because sugar is poison. Trust me . I am a doctor. Glucose is less sweet but you can increase the dates. They are slightly crumbly but the flavor is great and far more nutritious than the normal hite flour and white sugar versions. Great job BRB. hu from Wyoming.
I googled date and oatmeal breakfast muffins and your recipe came up. These are probably the most delicious muffins I’ve ever made. Half are staying at home and the other half to my friend who just had a baby. Thank you so much!
Was camping, only had paper cases so tripled them and set them in a baking tray – used self raising flour as had no baking powder and ran the walnuts and dates through my Nutri bullet – added whole dried cranberries…perfect lakeside breakfast for a day of water skiing…. I found your recipe by googling date, walnut and cranberry muffins and will definitely make again, utterly delicious.  Had no buttermilk either so just used half milk half and half  full cream and was fine, lovely light, rich, crispy muffins.
Made these today. These are the best muffins I’ve ever had. The prep was fast, easy, and no-fuss. I can always count on your recipes. Thank you for another keeper.
Made muffins today. I used whole wheat flour instead of regular and added additional nuts, I love nuts. Muffins are very good, will make again.
Was the batter supposed to be very runny or did I do something wrong?
Absolutely one of the best muffins I’ve made or had. I try to use oatmeal where possible. One batch I just used dried cranberries, another fresh blueberries. I also subbed almond milk with a little apple cider vinegar vs. the buttermilk. Amazing. Moist, delicious. Thanks.
I baked your muffins, my family loved the fact tht they weren’t too sweet. I added pistachios instead of pecans, since I didn’t have them. Thank you for a wonderful breakfast treat!
I was looking for a moist oatmeal muffin and this combination worked out splendid. This muffins are delicious. I made mini muffins and they took 10 minutes to bake. Just the right size for my toddler. Thanks :)
This is one of my fav’s thx for the idea! it turned out great!:)
I tried the cake and it came out so well. Thank u so much
Possibly my new favorite easy breakfast muffin. I added a few mini chocolate chips the second time, but I think I preferred them your way. So good!!
I’m baking these right now. The batter was amazing. I love the smell that was produced when I spilled the melted butter mix all over the dry ingredients. Man, that sounds kinda dirty. Anyway, thanks for the recipe.
I made these yesterday substituting 1/2 cup of applesauce for the melted butter. They were moist and delicious!
These were so good. I have made these on two different occasions. I froze them for school and breakfasts, and they were still tasty. MY hubby and my kids like them. It’s a keeper! :)
Made these when hubby was home from work for a snow day. Went with ingredients I had already so I used chopped almonds, cranberries, and raisins (no dates) and whole wheat flour. He loved them!
I love dates and cranberries, so I made these tonight – delicious! Thank you for the recipe. I’m sure I’ll be making them again soon.
I made these today, getting ready for the ice storm heading my way, and they are delicious! Definitely a keeper!
I love dates and cranberries so I will definitely be baking these soon.
i made these this morning and my boyfriend as eaten almost all of them already!
These looks perfect! My try these soon!!
I love the ingredients you used … these sound incredibly delicious!
I’m with you ! We are a bit over done with sweet too, though muffins are a good substitute. Oatmeal is one of my favorite muffin ingredients, I love the texture and knowing that it is healthier makes me less guilty when I reach for a second!
Oooh, these look so yummy! Perfect for breakfast – I definitely need to make them soon!! :)
These look soft indeed. What a wonderful texture! Sorry if I asked you this before, but how do you measure your flour? Do you weigh it, dip-and-sweep or spoon-into-measuring cup? Thanks much!
Hi Hanaa – I always weigh everything :)
Did you get a new camera? Your pictures look great!
I hear you ,I too am all cookied out! These muffins sound so good ,maybe I’ll bake them tomorrow,if I can shake this nasty cold!! That’s what I brought home from our Christmas visit to Greensburg!
Wonderful pictures, very nice recipe…great job:)
they look amazing. I am also “sweetened” out – I am also trying to watch what I eat and lose 8 lb. So I am looking for healthy options for breakfast – not necessarily really low fat or low cal but full of fiber and good complex carbs. These look so good.
Your blog recipe always looks so good I imagine my hips growing every time I read it.
I feel the same way about being sugared out. And on top of it, I had to test 3 different samples of chocolate chips for a survey…it was all I could do to just open the bags.
Love the oaty muffins. Oatmeal creates just a distinct texture that you just can’t get with any other grain
Thanks for sharing!!
Toby
these look right up my alley! Oats in a grainy fruit nutty muffin? I’m there…
love,
cathy b. @ brightbakes
I’m surprised but somehow I also managed to get to the point where I no longer want chocolate. And my response was really similar to yours, I made bran muffins!
I wish I were sweeted-out! I think maybe my moderation didn’t satisfy my sweet tooth over the holidays…
These muffins sound like a very tasty break from my usual muffin repretoire! (Pardon my spelling.) Thank you for sharing this.
Dionne
6 lbs? Nice!! =) I know I ate a lot…and could keep eating more with this!!
These look fantastic! I could see myself breaking these in to chucks and pouring some milk over it!
These sound great. I have a surplus of oats. Now I know what I will be doing with them!
I felt the same way. Great muffin!
i’m totally on a baking hiatus after the holidays! it’s nice to have a break and then get back into it around valentine’s day.
Just the mention of oatmeal & buttermilk and you had me. Sounds like these will be comforting and taste healthy too. I don’t have any cranberries left but might try this recipe with some blueberries.
I totally agree! Now time to gorge myself on savory recipes. Pass the cheese please!
Seriously good breakfast food!
What a hearty muffin. Love it!
I like to disguise my muffins with glazes and frostings – I love sweets, unfortunately they don’t love me back. I think these would be just fabulous all on their own, no “extras” needed.
i am absolutely going to bake these…probably this w/e as it looks like another snow storm is on the way!
i have been using i can’t believe its not butter sticks (50% less saturated fat) for unsalted butter in my muffin recipes & they have been pretty tasty.
still LOVE my chocolate but am trying!
Oh, I am definitely making these either today or this weekend, I have lots of cranberries to use up and always have lots of nuts! I am needing some more go to morning muffins, Thanks for the Recipe!
I wish I was sick of sweets! It would make my renewal to healthy eating so much easier;-)
I’m with you!
Mmmm healthy muffins! These look much better than the store bought muffin I had today. Puuuuuke!
I’ve felt the same way for the past couple weeks (I haven’t baked since Dec 15!!!), but I think I’m getting out of my funk. By the way, I’m making your red velvet cupcakes tonight for my boyfriend!
The muffins looks great – I’ve tried a couple recipes from Simply Recipes. Everything from that site is perfect.
I am outsweeted myself! I have some leftover dates from the holidays and this would be a great way to sneak them into something.
Great idea, i just had so many dates left over from Christmas, nodoby likes them so much after all and this way I get to finish them.