Oatmeal streusel muffins

Makes a dozen muffins.

Preheat the oven to 200C (400F) and grease a 12 cup muffin tin.

Make the streusel topping. In a medium bowl, combine 45 g (½ c) rolled oats, 40 g (⅓ c) plain flour*, 40 g (⅓ c) chopped pecans or walnuts, 66 g (⅓ c packed) light brown sugar, 1 heaped t of ground spices (cinnamon, nutmeg, ginger, etc.), and a pinch of salt. Pour 4 T melted butter over the mixture and mix thoroughly to combine in to a crumb-like mixture.

Make the batter. In a large bowl, thoroughly combine 240 ml (1 c) milk*, 113 g (½ c) cooled melted butter, 1 large egg, 100 g (½ packed c) light or dark brown sugar, and 1 T white vinegar. In a separate bowl, combine 125 g (1 c) plain flour, 90 g (1 c) rolled oats, 1 t ground cinnamon, a pinch of salt, 1 t baking powder, and ½ t baking soda. Stir the dry in to the wet just until combined.

Immediately after making the batter, ladle it in to the prepared muffin tin. The batter should fill the cups about ¾ of the way. Next, add a generous tablespoon of topping to each muffin.

Bake in a 200C (400F) oven for 18–25 minutes. Allow to cool for at least 5 minutes in the tin, then remove the muffins to a rack to continue cooling.

* This seems like a substitution-friendly recipe. I made these with a combination of dark rye flour and gluten free flour when I didn’t have normal flour in for whatever reason and they came out really well. Wouldn’t hesitate to try all GF flour or similar substitutes. Oat milk works really well too.


This recipe is a tweaked combo of a Cooks Illustrated recipe (paywall) and another oatmeal muffin recipe.

Chocolate nut muffins

Double chocolate and nut muffins recipe

Calling these muffins instead of cupcakes is reallllyyyy pushing it IMO, but we’ll let that slide. I made these w/o the chocolate chips, with a dash of orange flower water instead of vanilla, and with pecans instead of walnuts + almonds. They were great, would definitely make again. They look super presentable with a single whole pecan on top of each muffin.

Grandma Piper’s Blueberry Muffins

Photo of Grandma Piper's blueberry muffin recipe

Grandma Piper’s recipe in the First Presbyterian Church of La Grange Really Cooks, given to me by my grandparents for Christmas when I was 13

My Grandma Piper’s blueberry muffins. There have never been better. These keep for a good few days in an airtight container but are definitely best eaten fresh from the oven, split and spread with a little butter.

The original recipe is in USA cups, and I’ve tried to provide metric conversions below using Delia’s charts for reference. Ignore the conversions written in the actual photo, those were pulled from a less reliable source.

I almost always use frozen blueberries since they’re cheaper and available year-round. If using frozen berries, soak them briefly in water and then drain to remove the excess ice crystals.

Read more