These Cherry Oatmeal Muffins are perfectly spiced and freeze well for busy mornings.
You guys may know by now, but I love a good freezer muffin. Not only do I love them to have on hand for busy day breakfasts, they're fantastic to add to my kids' lunches, too. Put them in the lunches in the morning and they're thawed by noon! See the delicious recipe below.
These are really tasty, and a bit different to make than the usual oatmeal muffin recipe. The oatmeal is actually cooked before it's used...which I really like. I started making this Oatmeal Raisin Muffin about a year ago from Curly Girl Kitchen. These muffins I'm sharing today are my version of those...I played with the recipe and tweaked it to suit my own family's tastes.
I love to use the Dried Cherries from NatureBox. They are plump and don't have any extra added sugar. When cooked, like in this recipe, they tend to get even plumper! YUM.
Cherry Oatmeal Muffins
- 1 cup old-fashioned oats (not instant)
- 3/4 cup dried cherries
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 3/4 cup whole milk
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 1/4 cup coconut oil (liquified)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Prepare a muffin tin with cooking spray or liners (I prefer to use spray since liners can stick after I freeze the muffins). Preheat your oven to 350.
Combine the old-fashioned oats, milk, dried cherries, brown sugar, cinnamon and allspice in a saucepan over medium heat. Stir together until mixture starts to boil and cook oatmeal for 5 minutes, until thick. Turn off heat and allow to cool for about 20 minutes.
Pour cooled oatmeal into a large bowl and slowly add in your eggs (as not to scramble them from the heat of the oatmeal). Beat eggs into oatmeal and add vanilla and coconut oil. Beat with a mixer until combined.
In a separate, smaller bowl, sift together the flour, baking soda, baking powder, and salt. Fold the dry mixture into the wet mixture, until just combined. Don't over-mix.
Spoon your batter into 12 muffin cups, filling them 2/3 full. Bake for 15-18 minutes, checking for doneness. Cool completely.
Can transfer to the freezer after cooled. Freeze on a cookie sheet for two hours. After frozen, put muffins into a gallon-sized zip-top bag to store in the freezer for up to three months.
Each bite has a lovely little burst of cherry in it!
And they're perfection in kids' lunch boxes. My boys love them!