Inspired by Mom's homemade cookies, these oatmeal-raisin covered cupcakes with crumbly crisp would be a tasty addition toapicnic on a sublimeweekend afternoon or to a special someone's lunch box.

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Recipe Summary

Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.

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  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.

  • Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

Cook's Notes

Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Reviews (2)

74 Ratings
  • 5 star values: 6
  • 4 star values: 26
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 5
Rating: Unrated
03/28/2017
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Rating: Unrated
06/08/2015
Even though this recipe is not whip-it-up-in-a-jiffy, the effort is well worth it because these turned out great! The time-consuming part was dividing the batter and mixing additional ingredients to make two different batters, then layering the batters in the muffin cups. I subbed wheat bran for oat bran and part of the raisins with dried cherries. After filling 24 muffin cups, I ran out of one of the batters, so I combined the last bits of batter, filled 18 mini-muffins and baked at 350 deg