Oatmeal Raisin Muffins
Are they cupcakes or muffins? These Oatmeal Raisin Muffins aren't topped with frosting, so I'm calling them muffins and giving you full permission to eat them for breakfast!
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Makes: 30 muffins
Ingredients
- 3 ¾ cups old-fashioned oats, divided
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ⅔ cup oat bran
- 2 tsp ground cinnamon
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups raisins
- 1 cup sweetened coconut (I like flaked)
Instructions
- Pre-heat oven to 375 degrees and line three muffin tins with papers (you'll only need 6 papers in the third tin). If you only have one tin, you can bake these in two batches.
- In a medium bowl, whisk together 2 cups oats, flour, baking powder, baking soda, salt, oat bran, and cinnamon.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy, 2-3 minutes.
- Mix in eggs one at a time, followed by vanilla. Reduce mixer speed to low and slowly add in flour mixture until it’s just combined, taking care not to over-mix.
- Gently mix in the sour cream and fold in the raisins.
- Put about 2 ¾ cups of the batter into a separate bowl and stir in the rest of the oats and the coconut. This batter is going to be used for the muffin tops.
- Spoon about 2 ½ Tbsp of the plain (coconut-free) batter into the bottom of muffin papers. Top with about 1 ½ Tbsp of the topping batter with extra oats and coconut.
- Bake muffins for about 18-20 minutes until the tops are turning golden and a toothpick inserted into the center comes out clean. Let cool in tins for a couple minutes before moving to wire racks to cool completely.
Notes
- Recipe from Martha Stewart
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