Oatmeal Cranberry Bran Muffins

Oatmeal Cranberry Bran Muffins are my answer to my mom’s bran muffins. Growing up mom always had these Bran Muffins in the refrigerator ready to bake, well I have updated them just a bit.

Cranberry + Oatmeal + Bran = Yes!

I love a good muffin for breakfast, or a snack, but I especially love them when there are cranberries, oatmeal and the sweetness of my bran muffins. The cranberries and oats really help cut the sweetness of the muffins while adding in great texture and a bit if tartness.

If cranberries are not your thing you can use dried cherries, or another dried berry if wanted, or leave out the dried fruit. If you use another berry let us know what you think.

Ummm…. the Crumb Topping?

If a muffin has a good crumb topping I am 100% in (unless it is a banana muffin, of course) and the crumblier it is the better. I am not even sure crumblier is a word but you know what I mean.

For this topping I kept it simple with just butter, flour, brown sugar and granulated sugar. The muffins are loaded with flavor so I wanted to topping just to finish each bite off with a buttery crunch.

If you wanted to to add in some pecans or almonds you definately could… it would add even more crunch.

Good for Days!

The batter for these muffins, like these Refrigerator Bran Muffins, will stay good in the fridge for up to 3 weeks. Honestly, I have never had it last long as I seem to bake a new batch each morning, but if you need it to it can.

The batter will be thick, but don’t worry it is meant to be. It will bake up super dense, moist and delicious muffins that everyone will LOVE!