Oatmeal Raisin Cookie Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.

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.

Steps:

• Combine the oats and milk in a large bowl and let stand 30 minutes.
• Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
• In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
• Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
• Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.