These muffins are a delightful blend of spices and wholesome ingredients, perfect for a cozy breakfast or snack.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the rolled oats, whole wheat flour, all-purpose flour, cinnamon, allspice, clove, baking powder, and baking soda.
Whisking the dry ingredients helps distribute the spices evenly.
In another bowl, whisk together the applesauce, milk, brown sugar, and egg until well combined.
Ensure the egg is fully incorporated for a smooth batter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can make the muffins dense.
Gently fold in the dried cranberries.
Coating the cranberries in a bit of flour can prevent them from sinking.
Divide the batter evenly among the muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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