These cranberry orange oat muffins are wholesome and delicious. A bit tangy, with delicate notes of orange, cinnamon and cloves, all topped off with a sweet citrus glaze. Gluten-free too!
Preheat oven to 325°F. Line muffin tin with paper cups or parchment paper.
Pour wet ingredients into dry and stir until just combined. Fold in coated cranberries.
Fill muffin cups ¾ full. Sprinkle each muffin with rolled oats.
Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Frozen cranberries may take a bit longer. Transfer to cooling rack.
Once cool, mix together confectioner's sugar and orange juice in a small bowl. Drizzle glaze over each muffin in a back and forth motion and allow to set up.