Oatmeal Raisin Pecan Muffins

Lately, I’ve been on a muffin kick… I’m not sure why.


Perhaps because it’s winter and my mornings have been lazy lately. Muffins satisfy the desire for something warm to go with my coffee. Additionally, muffins are very flexible creations. They can be plain or you can add your favorite fruit. They can have chocolate chips! Try muffins with lemons and homemade ricotta for a special treat! Add nuts, vegetables, grains, whatever your heart desires! They can be topped or left alone. No matter what you like in or on your muffin (wait… does that sound bad? ;-) ) be creative and have fun!

This morning, the forage through the pantry found a half box of raisins, some oatmeal and a small bag of pecans. Perfect muffin makings!

And since I was feeling fancy, I added a quick cinnamon struesel topping! Isn’t breakfast much more fun with one of these?


Oatmeal Raisin Pecan Muffins with Cinnamon Struesel Topping!

1 1/4 cups all-purpose flour
1 cup oat flakes
1/4 cup packed brown sugar
1/2 tsp salt
1 TBLS baking powder
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 cup milk
1/4 cup vegetable oil
2 large eggs
3/4 cup raisins
3/4 cup toasted, chopped pecans

1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 stick unsalted butter
1/2 tsp ground cinnamon

Preheat oven to 500 degrees.

Lightly grease a muffin tin and set aside.

In a large bowl, whisk together the flour, oats, brown sugar, salt, baking powder and spices. Set aside.

In a medium bowl, beat the milk, vegetable oil and eggs, until well blended.

Add your wet ingredients to your dry ingredients. Mix with a fork until just incorporated. Add the raisins and pecans, also mixing until just incorporated.

Combine all the struesel ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a pastry blender or fork. Alternately, you can also just smash everything together with your fingers!

Fill your prepared muffin tin two-thirds of the way. Spread 1 TBLS struesel topping over each muffin. Place muffins in the oven and immediately drop the temperature to 400 degrees. Bake for 15 to 20 minutes. Let the muffins cool slightly before popping them out of the pan, slathering them with butter and dipping in your coffee. Oh wait. That’s just me.

You will have extra topping! Toss what is left in a plastic bag and place in the freezer until the next time you make muffins!

Happy Breakfast Foodie Friends!

Oatmeal Raisin Pecan Muffins

This Post Has 6 Comments
  1. I made these this morning and they didn’t really turn out as I expected, and I make muffins fairly often. I wouldn’t really call it a muffin. It was more like semi-sweet biscuit. It reminded my roommate and I of some of the muffins we’ve made with other types of flour(not all purpose). It wasn’t bad but I probably wouldn’t make them again. If I do, I might try it out with 1/2 tsp of salt to 1 tsp of baking powder as this is the ratio that I usually use (this recipe lists a whole TBSP of baking powder).

  2. Hey there Sara! My BFF and daily helper and I are baking your yummy muffins today! YAY! That way we can have some for the Tea Party tomorrow! Thanks darlin’! :) xoxo

  3. Yum! I too am a muffin fan, though a lazier one. I like to soak my oats in buttermilk while I dither over what else to throw in. I have some ricotta in the fridge now, so lemon and ricotta really appeals to me this morning.


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