Friday, August 8, 2014

Oatmeal Muffins with Fruit

This is a reliable recipe for oatmeal muffins, a great alternative for breakfast, brunch or a grab and go snack.  It’s a very simple and straightforward old-fashioned recipe mixed in a bowl and it couldn’t be any easier. 

Since my pastry table is abundant with fresh fruit of the season at the moment, I decided to add some slices of figs and fresh raspberries for a great variation.  You could use any fresh fruit in your favor and produce a wonderfully moist and fabulous muffin.  So grab what you have – slices of peach, nectarine, plum, banana or blueberries would be especially good - and add some beautiful color, texture and flavor to your morning ritual. 

Bench notes:
- I only soaked the oatmeal for 1/2 hour because I definitely wanted some chew to the texture.
- I used dark brown sugar instead of light.  I prefer the stronger caramel notes.
- Use ripe (not mushy) fruit for maximum flavor and texture.
- The muffins aren’t particularly sweet.  Since I was using raspberries, I sprinkled them with cinnamon sugar before baking.  Raw sugar would also be nice.
- The original recipe calls for 1/2 cup dried currants.
- Although the recipe baking time is 20 minutes, mine were done in 13 minutes, so keep your eye on them.
- These are best eaten the same day. 
- Another delicious muffin: Buttermilk Bran Muffins. 
- In addition to my Recipe Index, I've added a search box in the right hand column.  Many thanks to reader Kristen for the suggestion.   

Oatmeal Muffins
adapted from Gourmet
Makes 12 muffins
1 cup (3 oz) old-fashioned rolled oats                           
1 cup (8 oz) buttermilk
1 large egg
1/2 cup (3 1/2 oz) light brown sugar, packed                
4 oz (8 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla   [my addition]
1 cup (5 oz) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon   [my addition]
1/4 teaspoon allspice    [my addition]
3 fresh figs
1 tablespoon cinnamon sugar                                                                             

Combine oats and buttermilk in a bowl and let stand for 1 hour [I let it sit for 1/2 hour].

Preheat oven to 400 degrees F.  Lightly grease standard muffin tin.

Whisk together egg, sugar, melted butter and vanilla.  Add to oat mixture and stir together.

Sift together flour, salt, baking powder, baking soda and spices and add to oat mixture.  Stir just until combined.

Portion the batter evenly in the prepared muffin tin.  Cut the figs into quarters and insert each one into the batter along with a couple of raspberries.  Sprinkle with cinnamon sugar.

Bake until golden and a tester comes out clean, about 20 minutes [mine were done in 13 minutes].  Cool on a wire rack for 10 minutes and then remove from the muffin tin.


katie near chicago said...

Could I use frozen fruit for this recipe? Too watery?

Love oatmeal muffins!

pastry studio said...

Hi, Katie. Good question! I haven't tried it myself but I did notice that some of the reviews at Epicurious mentioned that they used frozen fruit (blueberries and raspberries). Hope this helps.