Oatmeal Muffins Recipe

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Oatmeal Muffins

Stephanie L.


I saw this recipe on America's Test Kitchen(I love that show for some reason) the muffins looks so good,I decided to make them,I tweaked it a little by adding raisins to the batter.Sometimes I make these without the topping and put a bit of batter in the pan,add a teaspoon of jelly,then cover the jelly with more batter.

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18 muffins




2 c old fashioned oatmeal
2 t. butter
1 1/3 c flour
3/4 t. baking powder
1 1/2 t. salt
1/4 t. baking soda
6 t. melted butter
1 1/3 c light brown sugar
2 eggs,slightly beaten
1 3/4 c milk


1/2 c flour
1/3 c. brown sugar
1 c raisins
1 /3 c chopped,toasted pecans
1 1/4 t. cinnamon
4 t. melted butter

Directions Step-By-Step

Brown oatmeal in the butter for 6-8 minutes. Let cool. Transfer to food processor and process until fine.
In the food processor: Add flour,raisins,baking powder,salt and baking soda, and pulse about 30 times.
In separate, large mixing bowl, mix melted butter with brown sugar. Smooth out any lumps. Stir in eggs and milk. Whisk until smooth.
Incorporate 1/2 of the dry ingredients from the food processor into the wet mixture in the mixing bowl. Use the whisk to gently tap and fold the ingredients until just combined. Add the second half of the dry ingredients and incorporate gently.
Let Stand 20 minutes.
While the batter is standing, prepare the topping.
Put 1/3 cup of batter into prepared muffin tins and top with about 1 1/2 tbsp topping. Bake for 20-25 mimutes or until a wooden toothpick comes out clean. Immediately turn out of pan and let cool on wire racks.
Bake at 375 for 20-25 minutes, turning halfway through to insure even browning.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American