I am excited to partner with BJ’s Wholesale Club to bring you this recipe. While this post is sponsored, all thoughts and opinions are my own.
Fall flavors like chai, pecan and cranberry are always a favorite. Chai oatmeal muffins combine them all into a deliciously perfect recipe.
Fall is my favorite season. I love all of the fall flavors and the crisp weather. Our schedule is always super packed during fall, though so I also love easy recipes that I can make on Sunday and enjoy all week long. These chai oatmeal muffins are the best way to get your fall flavors in a simple recipe.
These muffins feature all the best things fall has to offer: pecans, cranberries, oatmeal and spices like cinnamon and cardamom.
Whenever I am shopping to make batches of these muffins or other delicious fall recipes, I always stop at my local BJs Wholesale Club to get the ingredients I need. They have everything from the spices to the sugar for the glaze on top of my muffins.
Speaking of glaze, I love a simple orange glaze on these muffins. But, you can easily skip it and just top the chai oatmeal muffins with more cranberries or pecans.
To give these chai oatmeal muffins a little extra chai boost, I make chai spiced pecans that I use in the muffins. They add the perfect boost of fall flavor.
BJ’s Wholesale Club is the only membership warehouse club that accepts manufacturer’s coupons making the savings even greater! If you aren’t a member, you can join by clicking here and receive a $25 gift card! Also, be sure to check Stocked.BJs.com for easy recipes, seasonal inspiration, and tips on how to save even more at BJ’s.
If you love this chai oatmeal muffin recipe, be sure to check out these other amazing fall recipes:
- Gruyere Apple Butter Crescents
- Caramel Apple Bruschetta
- Pumpkin Chocolate Oatmeal Cookies
- Pecan Overnight French Toast
If you make these chai oatmeal muffins or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
An easy to make muffin packed with quintessential fall flavors.
- 2 cups rolled oats
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup brown sugar
- 2 eggs
- 1 cup butter melted
- 1 tsp vanilla extract
- 2/3 cup chai spiced pecans chopped
- 2/3 cup dried cranberries
- 2 cups powdered sugar
- 2-3 Tbsp orange juice
In a large bowl, combine buttermilk and oats. Let sit for 30 minutes.
Preheat oven to 400 degrees. Line muffin pan with baking cups or spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and gloves.
Combine brown sugar and eggs with bowl of oats and buttermilk. Whisk in melted butter and vanilla.
Stir in dry ingredients into wet ingredients. Mix only until combined. Fold in pecans and cranberries.
Divide batter into prepared muffin pan filling each cup almost to the top. Bake in preheated oven for 15-17 minutes or until lightly browned. Remove from oven and let cool.
In a medium bowl, mix together powdered sugar and 2 Tbsp orange juice. Add additional orange juice to reach desired consistency. Drizzle over cooled muffins.