Oatmeal Craisin Muffins

I must be in the muffin making mode this month, with my last post-Muffin Tin Apple Pie and now with these Oatmeal Craisin Muffins.

I like a good muffin and these are certainly great for breakfast. Oh! who I'm I kidding I like muffins any time of the day or night. The fall weather seems to put me in the right mood for baking, so I decided to try something different. I used Craisins but you could use raisins, chocolate chips, blueberries or any fruit you desire.

I started off by using the basic ingredients from my Quick Cheddar Cheese Muffins with a few changes of course.

Here is what I used to make Oatmeal Craisin Muffins:

2 1/2 cups all-purpose flour
5 teaspoons baking powder
1/3 cup butter (5 tablespoons) softened
1/2 teaspoon salt
1 1/4 cup of white sugar (Plus a little more to sprinkle on top later)
2 eggs
2 teaspoons cinnamon
2 teaspoons vanilla
1 tablespoon honey
2 cups Quaker Oats (Quick Oats or Old Fashioned)
1 1/2 cups milk
1 1/2 cups Ocean Spray Craisins

Here is how I made my best oatmeal muffins:

In a large mixing bowl, I combined the flour, baking powder, butter, salt, and sugar. Using my KitchenAid Stand Mixer I turned it on low speed using the flat beater bar and let these combine.

In another bowl, I whisked together the eggs, cinnamon, vanilla, and honey. Add this to the dry ingredients, and then add the oats, milk, and craisins. Continue on low speed until you have a nice batter as you see in the picture below.

Spoon this batter into greased muffin tins almost to the top. I sprinkled about a teaspoon of sugar on top of each one. Bake at 350 degrees for 25 minutes on the middle rack.

Ready for the oven

Out of the oven

This recipe yielded 18 oatmeal craisin muffins, they are moist inside with a nice firm sugar coating on top. Serve these for breakfast or anytime for a snack, you might even call this oatmeal muffin recipe healthy.

As always thanks for stopping by and I hope you enjoy!