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Cherry Oatmeal Muffins

adapted from Taste of Home
5 from 1 vote
Servings 48 +


  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup old fashioned rolled oats
  • 1 cup chopped dried cherries
  • 1/2 cup 8 Tablespoons unsalted butter, cut into 6-8 pieces
  • 3/4 cup boiling water
  • 2 large eggs lightly beaten
  • 1 cup whole milk
  • zest of 1 lime


  • Preheat the oven to 400 degrees Fahrenheit.
  • Line 2 mini-muffin pans with paper liners and set aside.
  • In a large bowl, whisk together the flours, brown sugar, baking powder, and salt.
  • In another large bowl, combine the oats, dried cherries, butter, and boiling water; stir until butter is melted.
  • Set aside to cool for 5 minutes.
  • Stir in eggs, milk, and lime peel.
  • Stir the oatmeal mixture into the flour mixture and gently combine until just moistened.
  • Using a small cookie scoop, portion out batter into prepared cups, filling each about 2/3 of the way (one scoop should do it).
  • Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • 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.