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Cranberry Orange Oat Muffins

Cranberry Orange Oat Muffins
Muffins may seem like a healthy breakfast choice but they are usually loaded with fat. These moist muffins contain only 1/4 oil for 12 muffins, and include heart-healthy oats which are packed with omega-3 fatty acids and fiber and can lower levels of LDL (aka bad cholesterol) and help to keep your arteries clear.


Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 12 muffins


  • 2 Tablespoons firmly-packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup plain fat-free yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1 Tablespoon grated orange zest
  • 1/3 cup dried cranberries
  • 1 3/4 cups quick or old-fashioned oats, divided
  • 3 Tablespoons chopped walnuts


  1. Heat oven to 400 degrees F. Coat muffin pan (silicone or regular) with cooking spray.
  2. Make topping: Mix 1/4 cup of the oats, with walnuts and brown sugar in a small bowl; set aside.
  3. Combine remaining 1 1/2 cups oats with flour, granulated sugar, baking powder, and salt in a large bowl.
  4. Combine orange juice, yogurt egg, oil, and orange zest in a small bowl. Add to dry ingredients and stir just until moistened. Stir in cranberries.
  5. Spoon into muffin cups and sprinkle with topping.
  6. Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool muffins in pan on wire rack 5 minutes, then remove from pan.

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