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Oatmeal-Raisin Cookie Cupcakes

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

Source: Martha Stewart Living, January 2006
Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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74
  • moneim1styahoo
    28 MAR, 2017
    What's wrong with your links? Please, fix broken links. Thank you.
    Reply
  • SophieL41448
    8 JUN, 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
    Reply

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