Cherry Oatmeal Muffins

$- 1 cup rolled oats - 1 cup buttermilk (or plant-based milk) - 1 cup all-purpose flour You need rolled oats to add fiber and texture. Fresh cherries bring a sweet and tangy taste. All-purpose flour gives the muffins a nice structure. - 1/2 cup brown sugar, packed - 1/3 cup granulated sugar - 1/4 cup unsweetened applesauce Brown sugar and granulated sugar sweeten the muffins well. You can use buttermilk or plant-based milk for moisture. Unsweetened applesauce adds more sweetness and keeps muffins moist. - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon cinnamon Baking powder and baking soda help the muffins rise. Salt enhances the flavors, while cinnamon adds warmth and depth. You can find the complete list of items in the Full Recipe. First, I preheat my oven to 375°F (190°C). This step gets the oven ready for baking. Next, I prepare my muffin tin. I line it with paper liners or lightly grease it. This helps the muffins come out easily. While the oven heats, I soak the oats in buttermilk. I combine 1 cup of rolled oats with 1 cup of buttermilk in a large bowl. I let it sit for about 10 minutes. This softens the oats and helps them blend into the muffins. In another bowl, I mix the dry ingredients. I take 1 cup of all-purpose flour and add it to the bowl. Then, I add ½ cup of brown sugar and ⅓ cup of granulated sugar. To this, I include 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and ½ teaspoon of cinnamon. I stir everything together until well combined. This mix provides the structure and sweetness for the muffins. The baking powder and soda help them rise, making them fluffy. After the oats have soaked, I combine the wet and dry ingredients. I add the oat mixture to the dry mix. I include ¼ cup of unsweetened applesauce, ¼ cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. I stir gently until just combined. It’s key not to overmix. This keeps the muffins light and airy. Next, I fold in the chopped cherries. I use ½ cup of fresh cherries, pitted and chopped. Gently folding them in ensures they spread throughout the batter without breaking apart. I might reserve a few cherries for topping later. Now, I divide the batter into each muffin cup. I fill them about ¾ full. If I saved cherries, I sprinkle them on top. Then, I bake these beauties in the preheated oven for 18-20 minutes. I check for doneness by inserting a toothpick. If it comes out clean, the muffins are ready. After baking, I let them cool in the tin for 5 minutes. Then, I transfer them to a wire rack to cool completely. Enjoy your cherry oatmeal muffins! For the complete recipe, check the Full Recipe section. To get the best texture in your cherry oatmeal muffins, do not overmix the batter. Overmixing can make your muffins tough. Instead, mix the wet and dry ingredients until they just come together. This keeps them light and fluffy. Applesauce plays a key role in adding moisture. It helps keep your muffins soft and tender. Plus, it adds a hint of sweetness without extra sugar. To boost flavor, consider adding spices like nutmeg or ginger. A splash of almond or coconut extract can also add a fun twist. You can use different types of cherries too. Sweet cherries are great, but tart ones can add a zing. Mixing in dried cherries or even chocolate chips can make every bite exciting. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. For cooling, let them sit in the muffin tin for five minutes. Then, move them to a wire rack to cool completely. Serving them warm with yogurt makes them even more delightful. Enjoy your cherry oatmeal muffins with a friend! {{image_2}} You can make these cherry oatmeal muffins even better for you. Start by using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. It makes your muffins heartier and gives them a nutty flavor. You can also reduce the sugar content. Use less brown sugar and granulated sugar. This will make your muffins less sweet but still tasty. You can even try using mashed bananas or pureed dates as a natural sweetener. Add more fun to your muffins with nuts or seeds. Chopped walnuts or almonds add a nice crunch. You could also try sunflower seeds for a different flavor. Don’t stop with cherries! You can mix in other fruits, too. Blueberries or raspberries work well. Dried fruits like cranberries or raisins can add a chewy texture. If you need gluten-free muffins, swap the flour for a gluten-free blend. Make sure it’s a one-to-one substitute. This will keep your muffins soft and tasty. For a vegan option, replace the egg with a flaxseed meal mix. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based milk in place of buttermilk. These simple changes make the muffins fit many diets. You can enjoy them while still focusing on health! To keep your cherry oatmeal muffins fresh, store them at room temperature. Place them in an airtight container. This helps prevent them from drying out. If you want to keep them longer, refrigerate or freeze them. For freezing, wrap each muffin in plastic wrap and then place them in a freezer bag. This keeps them safe from freezer burn. When reheating muffins, aim to keep them moist. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. If you're in a hurry, the microwave works too. Heat for about 15-20 seconds. Just be careful not to overdo it, as this can dry them out. Cherry oatmeal muffins last for about 3-4 days at room temperature. In the fridge, they can last up to a week. If frozen, they can keep for about 3 months. Keep an eye out for signs of spoilage. If the muffins smell sour or show mold, it's best to throw them away. Freshness is key to enjoying these delicious treats. For the full recipe, refer to the earlier section. Yes, you can use frozen cherries. However, they change the taste and texture. Frozen cherries are softer and may release more juice. This can make the muffins moister but also a bit denser. If you choose frozen cherries, don't thaw them before adding. Just chop them and fold them into the batter straight from the freezer. If you don't have buttermilk, I suggest using plant-based milk. Almond milk or soy milk works great. To make it mimic buttermilk, add a teaspoon of vinegar or lemon juice. Let it sit for about five minutes. This makes the milk slightly thicker and adds a tangy taste. To make these muffins gluten-free, use a gluten-free flour blend. Look for blends that contain rice flour, almond flour, or coconut flour. You may also want to add a little xanthan gum. This helps give the muffins structure. Just follow the same measurements from the full recipe, and you will enjoy delicious gluten-free cherry oatmeal muffins! This blog post covered key ingredients, preparation steps, and helpful tips for making delicious muffins. You learned about essential ingredients like oats and cherries, plus sweeteners and dairy alternatives. Baking requires careful mixing and the right storage to keep your muffins fresh. Don’t forget to explore variations and creative add-ins to make each batch unique. Enjoy baking and share these muffins with friends and family for smiles all around!$

Indulge in the deliciousness of Cherry Oatmeal Muffins with this easy recipe! These muffins are packed with wholesome oats and fresh cherries, making for a perfect breakfast or snack. Learn how simple ingredients come together to create a delightful treat that everyone will love. Don't miss out on this tasty twist on a classic muffin—click through to explore the full recipe and get ready to bake your new favorite!

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Ingredients

1 cup rolled oats

1 cup buttermilk (or plant-based milk)

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/3 cup granulated sugar

1/2 cup fresh cherries, pitted and chopped

1/4 cup unsweetened applesauce

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

Optional: Extra cherries for topping

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a large bowl, combine the rolled oats and buttermilk. Let it sit for about 10 minutes to soften the oats.

In another bowl, mix together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

After the oats have soaked, add the applesauce, vegetable oil, egg, and vanilla extract to the oat mixture. Stir until well combined.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Gently fold in the chopped cherries, reserving a few for topping if desired.

Divide the batter equally among the muffin cups, filling each about 3/4 full. Top with reserved cherries if you like.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Serve warm with a dollop of yogurt on the side, and garnish with fresh cherry halves for an appealing look. Enjoy your delightful cherry oatmeal muffins!