Recipes

Oatmeal Raisin & Pecan Muffins

December 14, 2015

Oatmeal Raisin & Pecan Muffins

Technically, you can stretch this recipe out to twelve muffins, but then you don’t get that really nice muffin top (the only kind of muffin top you actually want). So go ahead and fill them up more for that extra wonderful top.

There was a big trend for cupcakes. There was a trend for macarons. I think muffins are bound for a comeback. They’re easy to make. They’re great in the morning for breakfast. They’re great in the afternoon with a cup of coffee. You can add just about anything to them. If you add in enough oats and bran, you can trick yourself into thinking they’re healthy. Muffins. The next big thing.

I whipped up these muffins one morning when we had friends stay over. Everyone else was sleep. I was awake and had the baking urge. I looked around to see what was available to me. I wasn’t about to get out of my warm fleece pjs and head out into the cold for milk. So instead I used apple cider—a regular staple in my Autumn pantry. Other than wrestling out some poorly placed mixing bowls, this is a quiet recipe to make, perfect when you don’t want to disturb sleeping guests.

If you’ve seen the Ginger & Rosemary Spiced Poached Pears recipe, use that poaching liquid instead of the plain ol’ apple cider.

Oatmeal Raisin & Pecan Muffins
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Servings Prep Time
9 muffins 15 minutes
Cook Time
15 minutes
Servings Prep Time
9 muffins 15 minutes
Cook Time
15 minutes
Oatmeal Raisin & Pecan Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
9 muffins 15 minutes
Cook Time
15 minutes
Servings Prep Time
9 muffins 15 minutes
Cook Time
15 minutes
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 425ºF and line a standard size muffin tin with baking cups (or grease and dust with flour if you're anti-cup).
  2. Put the apple cider in a small pot and bring up to a simmer. Add in the raisins and stir. Turn the heat off and put the lid on. Let them soak until you need one of those two ingredients.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, oats and orange zest. Set aside.
  4. In small bowl, whisk together the butter, eggs and vanilla extract. Strain the cider out from the raisins. Measure out 8 oz. If you're short a bit, add in enough cider to get you there. Then whisk that in with the egg mixture.
  5. Use a spatula to combine the wet and the dry ingredients together. When they are ALMOST fully mixed, add in the pecan pieces and the raisins. Finishing mixing in. Scoop into lined muffin tin, fill right up to the top. Sprinkle the tops of each muffin with more vanilla sugar (or sanding sugar).
  6. Bake for 15–18 minutes, until the muffins have just a little give and spring back when the tops are pressed on (or that whole clean toothpick trick).
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