It’s December and that means I get more than my average number of “baking urges.” There’s something therapeutic about baking cookies, cakes, and muffins. This goes way back to my childhood. The first recipe I ever learned – and memorized – was for sugar cookies. I could barely see over the kitchen counters but I could whip of a batch of my favorites any day.
With this primal need to bake you can imagine my delight at discovering December 19 is National Oatmeal Muffin Day. Yes, really a day to celebrate those flavorful and healthy muffins that nearly everybody loves. Who started this holiday? Nobody knows. What we do know is that oatmeal muffins are an All-American treat dating back to the mid-nineteenth century. This was the first time Americans went through a health food craze and began to add in new grains like oatmeal to their daily diet. Historical foodie tidbit – this is also when the graham cracker was invented by Sylvester Graham as an alternative to other baked goods he regarded as unhealthy.
So here is my favorite oatmeal muffin recipe. This is easy to make, I promise. I can get it mixed and in the oven in about 15 minutes, which makes it my go-to recipe for mornings when I want to tempt my family out of bed.
- 2 tablespoon sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup quick oats
- ½ cup raisins (optional)
- 2 tablespoons oil
- 1 egg
- 1 cup milk
- To make the topping, melt 1 tablespoon butter in a small bowl. Add 2 tablespoons sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Mix until uniform and set aside.
- Get out a regular 12-muffin pan or a large 6-muffin pan. Oil the muffin tins. Preheat the oven to 425 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and quick oats. Stir to combine. Add in remaining ingredients and beat until the oil and egg are absorbed. Do not over-beat.
- Spoon the muffin batter evenly into the muffin cups. Using your fingers, crumble the muffin topping over the batter. Bake in a 425-degree oven, 15 minutes for regular muffins or 18 minutes for large muffins. Remove from the oven and use a knife to run around the edges of the muffins to release them. Serve with butter and enjoy celebrating National Oatmeal Muffin Day.