This oatmeal muffin recipe is a delicious twist on the classic blueberry muffin, incorporating dates, raisins, and walnuts.

Soft oatmeal muffins are filled with fruits and nuts and flavored with buttermilk and cinnamon healthy oatmeal muffins.

We didn’t see him much after coming home late at night, so mornings were always boy bonding time at our house probably a relief for my mom who could sleep and get ready for work without worries

After she cooled down, she started making hot bowls of oatmeal for us. If we keep them in the pantry, they will put in walnuts, raisins, and dates.

Then, he would pour some milk over it and serve it in a vessel with brown sugar and cinnamon powder.

Now an adult, I still make the same preparations when the wind starts blowing, and I’ve started eating oatmeal every morning.

However, these days, I switch it up a bit. Usually, I go with pepitas and dried fruit almonds, and dried pineapple mixed muffins However, sometimes I skip the traditional oatmeal altogether and prepare my dad’s classic fall-n-nut combo in the form of oatmeal muffins. A preparation that brings good changes time and time again.

These muffins are the perfect breakfast bread for any morning. They’re best served right out of the oven when they’re still warm and any butter you spread has melted and absorbed.

Oatmeal Muffins Recipe with Raisins, Dates, and Walnuts

Feel free to substitute walnuts for pecans, raisins for cranberries or candied ginger, and so on.

Material

Method

The first step is to preheat the oven to 375°. Grease or line a 12-cup muffin pan with paper liners, and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl using an electric mixer on medium speed beat the butter until creamy. Add in the sugar and continue beating until light in color and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.

2 Combine rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and butter.

3 Pour the wet ingredients into the dry mixture and mix. Mix the wet ingredients in a bowl, and then pour them into the dry mixture. Mix until the two are fully combined. Pour the mixture into a baking dish, and then cover with foil. Bake for 45 minutes, or until it’s cooked all the way through. Allow it to cool off slightly before serving it with rice or naan bread. Be sure not to over-stir as this can cause the muffins to develop too many gluten bonds. It should be thick and shiny. Shake for about 10 seconds; Just enough to bring the ingredients together.

Scoop into 4 prepared muffin trays and bake at 350°F for 20 minutes or until a toothpick comes out clean. Cool on the tray for a minute or two before transferring it to a wire

rack to cool completely. Mix the wet ingredients in a bowl, and then pour them into the dry mixture.