Oatmeal Muffins with Dates, Cranberries and Pecans
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.
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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
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
- ⅓ cup (49 g) chopped dates
- ⅓ 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!
Love this recipe. Changed out a few things I was missing this time. Used applesauce instead of butter and plain no fat yogurt instead of buttermilk. Also added more cranberries and nuts and topped with orange peel…I think next time I’d double the recipe and make. Maybe 16-18 but larger
your choc chip and peanut butter cookies were faboo! yum!! thanks
I did make this recipe, but I tweaked it before trying it as stated. I halved it ti 6 muffins and also used half white and half whole wheat pastry flour. I also added slightly more of the Cranberries, Oats and Pecans than called for, just because I like them dense and textured. Since I’m lactose intolerant I also used half butter and half plant butter, to cut down the amount of dairy for myself, and I had no Buttermilk so used lactose free whole milk. Cooked 20 minutes, they came out great!
5 stars
These muffins are moist and very flavorful. I made them for a camping trip and they were a big hit. I made the recipe exactly as given.
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! 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.
Please direct me to more of your recipes.
Thank you so very, very much for this recipe!
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!