These muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and proper rise of the muffins.
In a large mixing bowl, combine the whole wheat flour, granulated sugar, brown sugar, baking soda, ground cinnamon, salt, and quick-cooking oats. Mix well using a whisk.
Whisking the dry ingredients helps to evenly distribute the baking soda and spices.
Add the raisins and dried cranberries to the dry mix and stir to coat them with the flour mixture.
Coating the dried fruits in flour prevents them from sinking to the bottom of the muffins.
In another bowl, whisk together the buttermilk, canola oil, vanilla extract, and egg until well combined.
Ensure the egg is at room temperature for better mixing.
Pour the wet mixture into the dry mixture and stir gently until just combined. Avoid overmixing.
Overmixing can result in dense muffins, so mix until just combined.
Stir in the boiling water carefully to create a smooth batter. Let the batter rest for 10 minutes.
Resting the batter allows the oats to absorb some liquid, improving texture.
Spray a muffin tin with cooking spray and spoon the batter evenly into 12 muffin cups.
Filling the cups evenly ensures uniform baking.
Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
Check the muffins a minute or two before the timer to avoid overbaking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful experience.
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