High Altitude Oatmeal Raisin Muffins
These soft oatmeal raisin muffins are made with cooked oatmeal, spiced with cinnamon and nutmeg, and topped with crunchy sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup old-fashioned oats
- ½ cup raisins
- ½ cup dark brown sugar, lightly packed
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ¾ cups whole milk
- ¼ cup cold unsalted butter, cut into 4 pieces
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp coarse Turbinado sugar (sugar in the raw)
Instructions
- Preheat the oven to 375 F. Line a standard sized muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
- In a saucepan, combine the oats, raisins, brown sugar, salt, cinnamon, nutmeg and milk. Cook the oatmeal over medium heat, stirring frequently, for about 5-6 minutes, until the oatmeal thickens to a creamy texture. Remove from the heat.
- Stir the butter into the hot oatmeal until it's melted. Spread the oatmeal out onto a plate, and let cool for 10 minutes.
- In a bowl, use a fork to whisk the oatmeal together with the eggs and vanilla.
- Separately, combine the flour with the baking powder and baking soda. Add the flour mixture to the oatmeal mixture, and stir together briefly, just until moistened.
- Divide the batter between the muffin cups, filling them nearly full. Sprinkle the Turbinado sugar over the muffin batter.
- Bake the muffins on the center oven rack for about 15 minutes, until a toothpick comes out clean.
- Cool the muffins for 2 minutes in the pan, then transfer the muffins to a cooling rack. Cool for 5 minutes, then serve warm with soft butter.
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