Oatmeal muffins from 101 Cookbooks by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for cane sugar. See recipe for several variations.

  • Rutabaga on March 06, 2017

    The whole family loved these muffins. In fact, among the four of us, these must be the most universally well-liked muffins I have ever made. They are tender and buttery, and the streusel topping adds a great, brown-sugary crunch. While they are perfect for any time of year, I would love to serve them alongside fresh berries in the summer. They even taste great when reheated the next day.

  • aeader on April 12, 2014

    I made these the first time without the topping because I wanted something not very sweet to slather with jam. They were delicious - dense and buttery inside and a bit crusty on the outside from the butter. I baked at 325 in a dark nonstick pan and they were done in 30 minutes. They don't rise a lot so without the topping you can fill the muffin cups almost all the way and make 12 muffins instead of 18.

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