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I just tried these for the first time. They tasted good, but they didn’t cook properly for me. I’m wondering if it was the butter. It seems it all melted right to the bottom of the muffin liners, and the muffins ended up mostly being stuck to the liners. I’ll have to try again as they did taste good.
Hi Bree, I had an oatmeal muffin recipe (made with cooked oats) that likewise stuck to the liners. But that was made with oil. In any case, it’s very slightly possible you undermixed the batter. Otherwise, I’m stumped! Glad you liked the taste of these.
I melted the butter and tried speeding up the cooling process but putting it in the freezer. I’m thinking maybe that’s what ruined them. I’m sure I’ve done this with other recipes as I know I’ve had other with this same texture before. I’ll have to be more patient next time.
Oh I also added choc chips (everything but the kitchen sink) This is a great recipe to use to use up the small bits of stuff you have lying around.
I altered the recipe: added 1/2c can pumpkin or apple sause (whichever I have in the house), soft dried apples, craisens, gold raisens, dates, walnuts plus a scant extra handful oats to offset pumpkin and topped with basic str crumb topping. They are eaten as fast as I can bake them. Also as I never have buttermilk on hand I use 1c 2% milk mixed with 1tbsp cider vinegar.
very good muffins, but 20 mins is too long to bake in my oven. 15 mins works
Good but a little to sweet for my taste. Next time, I will use less brown sugar. Halfway through the mixing process, I realized that 1 cup of milk was going to make soup. I reduced the milk to 1/2 cup. Baked less than 20 minutes, came out light and moist on the inside and crisp and golden on the outside. Will make again.
Delicious! Substituted 1/2 cup unsweetened applesauce and 2 tbsp oil for the butter and muffins turned out deliciously moist with perfect crumb. Thank you for a yummy, quick muffin recipe easily made with pantry staples.
Can I add coconut oil rather of butter ?
Very Good! I added protein powder as well. I made Half the batter with raisins and the other half with chocolate chips. Very moist!!!
Well, I tasted the batter and to my surprise it was very good, I made it with splenda and the muffins turned out excellent.
Very good… I added apples too…Thanks so much!!
I’m going to try these for Christmas morning snacks while opening gifts.
replaced the raisins with chocolate chips and the sugar with maple syrup. turned out soft and delicious, although somewhat dry. but i guess its hard to make moist muffins when using oats…
Several times a year I make a batch for my grandson and daughter to have for breakfast on the one. The freeze well also and I sneaked crumbled bacon and they went wild and I cannot back them fast enough. Instead of brown sugar I use Grandma’s Molasses.
A dash of cayenne pepper and do not use butter because of bacon crumbles.
being I don’t like raisins…will cranberries work just as well???
These muffins are so good and will definitely be something that I cook often. I used golden raisins and a banana to substitute for half of the butter. These freeze and reheat quite nicely as well. Thank you!
I forgot to mention I used maple syrup instead of sugar.
I just used this recipe with a few alterations. Instead of butter I used two mashed bananas. I used 2/3 cup chopped dates then 1/3 rd cup pecans. It is but a memory now. So moist and tasty. Thank you!
Hi I did try this with Splenda and it really turned out great it’s yummy, I will bake again next week thank you so much….happy baking everyone.
Hi can i substitute Splenda to the brown sugar? Will it be the same ratio? Thank you so much, it seems delicious I’m gonna try this.
Hi Shiella, I have not tried making these with splenda so don’t know what to tell you. If you try it, please let us know how they turn out for you!
Hey, I just tried this recipe and it turned out great!
I substituted canola oil for the butter and added cardamom and almonds with the dates. Also, I used 1/4 milk with 3/4 cup yogurt as I did not have buttermilk on hand.