My kids love these muffins.
-Too dense and very bland. If I make these again, I will add cinnamon sugar and more milk to the batter.
– made these last night, i did add a bit extra cinnamon and i added pecans as well. my kids loved them!! i also put the oats through my food processor to make then more like flour.. they turned out awesome!!!
-Thanks for the recipe, Robyn. I didn’t have any problems following it.
I really like these muffins. They’re great plain, with a little streusel-like layer of cinnamon/sugar and chopped toasted pecans in the center and a baked topping of the same mixture. An icing glaze drizzled on while they’re still warm is nice too.
I use almond milk or coconut milk instead of dairy milk and it works just fine. My oatmeal is old-fashioned organic and it tends to be a bit thick, so I gave it a few pulses in the food processor.
This recipe works well with variations. A now-closed muffin shop in my town used to make oatmeal-peach muffins that were delicious and addictive. The second time I made these I added about a cup of chopped frozen peaches (thawed before chopping of course). They were wonderful and made the muffins more moist. I think the recipe would also be good with apples, blackberries, raspberries, bananas or mangoes but I haven’t tried them yet.
Self-rising flour isn’t readily available in all parts of the country and probably not at all in foreign countries, so it’s not a universal ingredient. That might be why there are so many questions about it. I don’t think I’ve ever seen it in the stores where I live because of altitude.
Ingredients:
For The Muffin:
½ cup softened unsalted butter
⅔ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ cup milk
¼ cup sour cream
1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
For Topping:
3 tablespoons melted butter
⅓ cup granulated sugar
2 teaspoons ground cinnamon