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20 muffin recipes

From white-chocolate cherry to pumpkin pecan crunch, here is our ultimate collection of Stir It Up! muffins that are perfect for breakfast, brunch, and snacks. 

12. Oatmeal get-up-and-go muffins

The Runaway Spoon
These energy-boosting muffins are perfect for breakfast. They aren't excessively sweet and pre-soaking the oats in buttermilk keeps them light and tender.

By Perre Coleman Magness, The Runaway Spoon

1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
1 egg
1/2 cup packed light brown sugar
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened apple sauce

1. Place the oats in a large bowl and pour over the buttermilk. Stir gently with a spoon to cover the oats, then leave to sit for one hour.

2. Preheat the oven to 350 degrees F. Grease 10 cups of a muffin pan.

3. Stir the egg and brown sugar into the oat mixture until combined. Add the flour, baking powder, baking soda and salt and stir until just barely mixed. Add the applesauce (and any add-ins*) and stir until just combined. Don’t stir too hard or too long or the muffins will be tough.

4. Scoop the batter into the muffin cups (I use a large cookie scoop). Bake for 12 – 15 minutes until a tester inserted in the middle comes out clean. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

Yields 10 – 11 muffins

See the full post on Stir It Up!

12 of 20
Mark Sappenfield
Editor

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