Muffin Mondays | Oatmeal Cookie Muffins

Well it is Monday again. I hope you’re week is off to a good start. You know what would make it even better? It would be even better if you were eating an oatmeal cookie muffin with an ice-cold glass of milk. Right? Cookies and milk are great, but cookies in a cute and tasty breakfast package are more my style. So I took my favorite oatmeal cookies raisins nuts and all and muffinized it. I sprinkled a generous amount of brown sugar over the top before baking to create a nice crispy edge to the muffin reminiscent of a cookie. Rolled oats, buttermilk, dark brown sugar and butter melt together to create a spongy soft muffin. Bursts of juicy sweetness come from the raisins and a nice crunch from a mix of toasted almonds and walnuts. I added a hint of cinnamon to round it all out. They really do taste just like an oatmeal raisin cookie only fluffier. Cookies for breakfast; it’s a good idea!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

recipe below

Oatmeal Cookie Muffins

adapted from Simply Recipes

INGREDIENTS

1 cup of rolled oats

1 cup of all-purpose flour

3/4 cup dark brown sugar, packed (reserve ¼ cup to top muffins before baking)

1/2 teaspoon of salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of cinnamon

1/4 cup of finely chopped walnuts, toasted

1/4 cup of finely chopped almonds, toasted

1/4 cup of raisins

1 stick of butter (1/2 cup), melted and cooled

1 cup of buttermilk

1/2 teaspoon vanilla extract

1 large egg, beaten

1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.

2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. Add the buttermilk, egg, vanilla extract, and butter and stir together.

3  Be sure not to over-stir, stir just enough to barely bring the ingredients together. It should be thick and gloppy. Scoop into prepared muffin tray and sprinkled tops with dark brown sugar. Bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

Yield: Makes 12 muffins