Best 3 Oatmeal Cookie Muffins Recipes
In the realm of breakfast indulgence, oatmeal cookie muffins reign supreme, tantalizing taste buds with their combination of wholesome oats, warm spices, and delectable sweetness. These muffin marvels seamlessly blend the hearty texture of oatmeal with the comforting flavors of a classic oatmeal cookie, creating a harmonious symphony of flavors that will elevate your mornings or serve as a delightful afternoon treat. Whether you prefer them studded with plump raisins, crowned with a sprinkling of crunchy nuts, or simply savored in their plain perfection, oatmeal cookie muffins promise a delightful culinary experience that will leave you craving more.
Here are our top 3 tried and tested recipes!
OATMEAL "COOKIE" MUFFINS
These muffins from The Inn at Monticello in Charlottesville, Virginia are said to taste like old-fashioned oatmeal cookies. I haven't made them yet, but given how much I love oatmeal, these are high on my to-make list! :)
Provided by Lynne M
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
- Cream together the butter and the brown sugar. Add the egg and beat well.
- In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
- Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.
HEALTHY OATMEAL-RAISIN-COOKIE MUFFINS
These muffins taste just like oatmeal-raisin cookies, yet they are low in fat and sugar. They are so moist and satisfying, and make a great breakfast muffin or snack.
Provided by missmanda
Categories Breakfast
Time 1h20m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Stir milk, Eggbeaters, and applesauce together in a small bowl, then stir in oatmeal. Let mixture sit for 45 minutes to 1 hour.
- In a medium bowl, mix dry ingredients together. Add raisins and stir to coat.
- Add oat mixture to dry ingredients and stir just until combined.
- Spray muffin pan with non-stick cooking spray, then fill 9 cups level with batter.
- Bake at 400 degrees for 20 - 22 minutes.
OATMEAL RAISIN COOKIE MUFFINS
This recipe was posted on the pinchmysalt.com website; credit goes to Nicole. I was looking for something special to make for my daughters for the first day of school and these fit the bill. They were a huge hit and they made the kitchen smell AMAZING while they were cooking! We left out the walnuts because we aren't big on nuts in baked goods and increased the raisins to about 3/4 cup and these turned out perfectly.
Provided by Epi Curious
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. grease a 12-cup muffin tin or line with paper cups. (I highly recommend using the paper muffin cups).
- Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook -- the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together until well combined; then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk and brown sugar. Stir in vanilla extract. Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and, if desired, nuts.
- Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full). Bake at 375 degrees for 20 - 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Nutrition Facts : Calories 252.8, Fat 9.4, SaturatedFat 5.3, Cholesterol 56.2, Sodium 348.5, Carbohydrate 39.3, Fiber 2.9, Sugar 22.2, Protein 5
Tips:
- For the best results, use fresh, high-quality ingredients.
- Be sure to measure your ingredients accurately. This will help to ensure that your muffins turn out perfectly.
- Don't overmix the batter. Overmixing can make your muffins tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
- For a crispy muffin top, sprinkle the tops with a little bit of sugar before baking.
- Let the muffins cool for a few minutes before enjoying them. This will help them to set and hold their shape.
Conclusion:
Oatmeal Cookie Muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover oatmeal. With a few simple ingredients, you can create a batch of muffins that the whole family will love. So next time you're in the mood for something sweet and satisfying, give these Oatmeal Cookie Muffins a try. You won't be disappointed!
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