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Sugar-Topped Muffins recipe

These scrumptious oat muffins are lacedwith toasted walnuts and topped with a sparkling crown of coarseraw sugar and cinnamon.

Recipe: Sugar-Topped Muffins

1 cup all-purpose flour1 cup quick oats
3/4 cup brown sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder1/4 teasoon salt
3/4 cup milk
1/3 cup vegetable oil1 large egg
1/2 cup chopped toasted walnuts (optional)

1/4 cup turbinado (raw) sugar
1/2 teaspoon ground cinnamon

  • Heat oven to 375°F (190°C). Greaseand flour a 12-cup muffin tin or line with paper liners.
  • For muffins, in a large bowl, combineflour, oats, brown sugar, baking soda, baking powder and salt;make a well in the center; set aside.
  • In another bowl, combine milk, oil andegg, mixing well. Pour into well of flour mixture and stir ingredientstogether until just moistened. Fold in walnuts, if using.
  • In a small cup mix the turbinado sugarwith the cinnamon; set aside.
  • Fill prepared muffin tin 2/3 full withmuffin batter. Sprinkle topping mixture over muffins. Bake for18 to 20 minutes or until muffins test done. Serve muffins warm.

    Makes 1 dozen muffins.

    $3 Meals: Sour Cream Muffins with Brown Sugar Topping

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  • Comments

    1 Comment


    I put a new muffin pan to good use recently.  I received a nonstick, 6-cup, heavy duty muffin tin for Christmas and couldn t wait to use it upon returning home.  I made some enormous, over-sized, XXL muffins the giant kind you see in a bakery with perfectly domed tops and pretty sparkling sugar. Just made the blueberry muffins, I haven t tasted them yet but they look delish! I have to ask, what is your secret to getting them so golden? Mine are pale in comparison I used almond milk and coconut oil, could this be why?  Thanks so much!

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