Oatmeal muffins with dates, cranberries, and pecans on a white plate with a bite taken from one muffin showing the inside texture.

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.

Overhead image of oatmeal muffins on a white plate with a bite taken from one showing the inside texture.

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 on a white plate with a bite taken from one muffin showing the inside texture.

Oatmeal Muffins with Dates, Cranberries and Pecans

These muffins are packed with fruits and nuts
4.50 (18 ratings)


  • 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
  • cup (49 g) chopped dates
  • 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


  • 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.
Calories: 222kcal, Carbohydrates: 28g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 173mg, Potassium: 149mg, Fiber: 1g, Sugar: 14g, Vitamin A: 290IU, Calcium: 58mg, Iron: 1mg

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