Tender oatmeal muffins studded with fruit and nuts, flavored with buttermilk and cinnamon.
Please welcome Garrett McCord as he shares his favorite oatmeal muffin recipe with you. ~ Elise
When I was a kid, my father made breakfast for my brothers and me every morning.
When it got cold outside, he would start cooking us hot bowls of oatmeal. He would throw in walnuts, raisins and dates if we had them in the pantry.
Next, he poured some milk on top and finished off the dish with a sprinkling of brown sugar and cinnamon, which he kept pre-mixed in a tin.
Now, as an adult, I still do the same prep when the air starts getting fresh and I start eating oatmeal every morning.
Nowadays, however, I change it up a bit. I usually use pepitas and dried papaya. Other times hazelnuts, almonds and dried pineapple.
Sometimes, however, I forego traditional oatmeal altogether and make my father’s classic fruit and nut combo in oatmeal muffin form. A preparation that now and then provides a nice change.
These muffins are the perfect breakfast sandwich every morning. They’re best served straight from the oven, when they’re still hot and melting, soaking up the butter you spread on them.
Oatmeal muffins with raisins, dates and walnuts
Feel free to swap out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
ingredients
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1 cup oatmeal
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1 cup all-purpose flour
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1/2 cup brown sugar, packed
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1/2 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon cinnamon
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1/4 cup finely chopped walnuts, toasted
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1/3 cup raisins
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1/3 cup chopped dates
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1 stick butter (1/2 cup), melted and cooled
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1 cup buttermilk
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1/2 teaspoon vanilla extract
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1 large egg, beaten
method
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Preheat the oven to 400°F and grease a 12-slot muffin tin or line the slots with paper cupcake liners.
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Combine oatmeal, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl, mix together the buttermilk, egg, vanilla extract, and butter.
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Pour the wet ingredients into the dry mixture and stir together. Be careful not to over-stir as this will cause the muffins to develop too many gluten bonds. It should be thick and smooth. About 10 seconds of stirring should be enough; just enough to barely bring the ingredients together.
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Place in prepared muffin tin and bake at 400°F for 20 minutes or until a toothpick comes out clean. Cool on the sheet for a minute or two before transferring to a wire rack to cool completely.
