Cherry Oatmeal Muffins
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 48+
  • 1½ cups all purpose flour
  • 1 cup whole wheat pastry flour
  • ½ cup packed brown sugar
  • 3 teaspoons baking powder
  • ½ teaspoon Kosher salt
  • 1 cup old fashioned rolled oats
  • 1 cup chopped dried cherries
  • ½ cup (8 Tablespoons) unsalted butter, cut into 6-8 pieces
  • ¾ cup boiling water
  • 2 large eggs, lightly beaten
  • 1 cup whole milk
  • zest of 1 lime
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line 2 mini-muffin pans with paper liners and set aside.
  3. In a large bowl, whisk together the flours, brown sugar, baking powder, and salt.
  4. In another large bowl, combine the oats, dried cherries, butter, and boiling water; stir until butter is melted.
  5. Set aside to cool for 5 minutes.
  6. Stir in eggs, milk, and lime peel.
  7. Stir the oatmeal mixture into the flour mixture and gently combine until just moistened.
  8. Using a small cookie scoop, portion out batter into prepared cups, filling each about ⅔ of the way (one scoop should do it).
  9. Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  10. Cool for 5 minutes in the pans before removing to wire racks to cool completely.
You can also make these as full-sized muffins. Just increase the bake time to 22-25 minutes. After making 48 mini-muffins, I had enough batter left to make 2.5-3 more full-sized muffins, too.
Recipe by Poet in the Pantry at