Best Oatmeal Cookie Muffins Recipes

OATMEAL "COOKIE" MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
• Cream together the butter and the brown sugar. Add the egg and beat well.
• In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
• Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.

HEALTHY OATMEAL-RAISIN-COOKIE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir milk, Eggbeaters, and applesauce together in a small bowl, then stir in oatmeal. Let mixture sit for 45 minutes to 1 hour.
• In a medium bowl, mix dry ingredients together. Add raisins and stir to coat.
• Add oat mixture to dry ingredients and stir just until combined.
• Spray muffin pan with non-stick cooking spray, then fill 9 cups level with batter.
• Bake at 400 degrees for 20 - 22 minutes.

OATMEAL CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat oven to 350. Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible - there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips. Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through.

CLARE COSI'S OATMEAL COOKIE MUFFINS

Steps:

• Combine buttermilk and oats, cover and refrigerate overnight or at least 6 hours.
• Crack egg into a bowl and beat lightly with a fork. Add buttermilk/oat mixture, brown sugar, oil, cinnamon, vanilla, salt and raisins. Stir well to combine. Add flour, baking powder and baking soda and stir to create a lumpy dough.
• Preheat oven to 375. Line muffin cups with paper liners and lightly coat the papers and top of pan with cooking spray.
• Drop dough into cups, filling to the top. Bake 15 to 20 minutes, until top of muffin is firm to the touch and a toothpick comes out clean. Remove from pan and cool on a rack.

OATMEAL RAISIN COOKIE MUFFINS

Steps:

• Preheat oven to 375 degrees. grease a 12-cup muffin tin or line with paper cups. (I highly recommend using the paper muffin cups).
• Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook -- the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together until well combined; then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk and brown sugar. Stir in vanilla extract. Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and, if desired, nuts.
• Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full). Bake at 375 degrees for 20 - 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.