Oat Flour Muffins with Cranberry and White Chocolate

oat flour muffins with white chocolate and cranberry on a white plate

5 from 1 vote

These oat flour muffins are the best kind of festive — bright cranberries, creamy white chocolate, and the softest whole-grain crumb. They taste indulgent but stay naturally lighter thanks to reduced sugar, Greek yogurt, and a blend of butter and olive oil. If you want a healthier holiday muffin that still feels special, this is the one.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Snack

Keyword: muffins, Oat flour

Servings:

Calories: 284kcal

Author: Crystal Yentzen

Equipment

Ingredients

2 and ⅓ cups oat flour*
½ cup plus 1 tablespoon granulated sugar* or granulated sweetener of choice
⅓ cup cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
⅔ cup milk of choice
½ cup Greek Yogurt regular or vanilla
¼ cup butter melted and cooled slightly
2 tablespoons olive oil
2 teaspoons vanilla extract
¾ cup fresh cranberries* see notes for dried or frozen
¾ cup white chocolate chips* see notes for sugar-free

Instructions

Preheat the oven to 375ºF and position the oven rack in the upper third of the oven — not all the way at the top, but higher than the center. Baking the muffins in the upper area helps them rise better and brown evenly on top. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
Halve or roughly chop the cranberries and toss them in 1 tablespoon of sugar. Set aside.
Whisk the oat flour, sugar, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
In a separate bowl, whisk together the eggs, milk, yogurt, butter, olive oil, and vanilla extract until smooth.
Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Let the batter rest for 3-4 minutes and stir again. Fold in the cranberries and white chocolate chips.
Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). If you like, sprinkle the tops with turbinado sugar and add a few extra cranberry pieces. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). Mine were perfect at 16 minutes.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Notes

Oat Flour: Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an airtight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.
Granulated sugar: Any granulated sweetener works here, including coconut sugar or a 1:1 zero-calorie swap like allulose or monk fruit.
Fresh cranberries. You can use frozen cranberries straight from the freezer or dried cranberries (use ⅔ cup and add 1 tablespoon extra milk).
White chocolate chips. I used regular white chocolate chips here. If you want to keep the sugar lower, you can use Lily’s white chocolate baking chips. Just note that they melt differently and may ooze a bit during baking, but the flavor is still great.
Store your muffins covered at room temperature for up to 3 days or in the refrigerator for up to a week. They freeze well for up to 2 months.

Nutrition