Tag: eggs

Nutmeg Cardamom Sugar Cookies: Grandma’s Famous Sugar and Spice Recipe

Posted on by M.
baked nutmeg cardamom sugar cookies decorated with flood icing and tiny sugar holly leaves, berries, lights and candy canes.

These Nutmeg Cardamom Sugar Cookies are a heartfelt nod to the comforting phrase ‘sugar and spice,’ capturing the essence of a grandmother’s kitchen. But this recipe elevates the classic with a purpose: the ‘sugar’ is rich brown sugar for a deep, molasses-like sweetness, and the ‘spice’ is a sophisticated blend of citrusy-warm cardamom and sweet, woody nutmeg.

The result is a cookie that is both nostalgically soft and chewy and wonderfully unique. Creaming the butter and brown sugar creates a perfectly tender texture, while the warm, aromatic spices will make your kitchen smell incredible. This is more than a simple sugar cookie—it’s a memorable baking experience that transforms simple ingredients into something extraordinary.

The Magic Behind the Cookies: Brown Sugar & Spices

A friend of mine shared a family recipe with me when I was young, but I have added my own twists along the way. The original was simply called Grandma’s Sugar Cookies. One of the changes I’ve made is to rename the recipe to reference the ingredients that I think make it stand out from the crowd! This recipe isn’t just for your run of the mill, easily broken, sugary shortbread cookies.

  • The sophisticated spice blend of cardamom and nutmeg adds a layer of flavor that sets them apart.
  • Using brown sugar creates a deeper flavor and chewier texture.
  • Little fingers can help make these cookies without the dough constantly disintegrating!

Why These Nutmeg Cardamom Sugar Cookies are Perfect for Baking with Kids

Unbaked cutouts of nutmeg cardamom sugar cookies on a baking tray

This recipe isn’t just about incredible flavor—it’s about creating a joyful, stress-free baking experience for the whole family. If you’ve ever felt the frustration of sugar cookies, waiting to be decorated, snapping in a little hand, this recipe is for you.

The dough is much more forgiving and less fragile than traditional roll-out sugar cookies, making it easier for small hands to help with rolling and cutting them out. The baked cookies themselves are also sturdier; they have a soft-yet-strong structure that can withstand enthusiastic decorating (and eating!) without crumbling.

As you parents of neurodivergent children may know, some of our kiddos may find the unexpected breakage of a cookie deeply upsetting. It can derail the entire process and indeed, the whole day. Here, the focus can stay on the fun, not the frustration.

Easy Decorating for All Ages:

  • The Bonus: Because these cookies are ‘not too sweet,’ they balance perfectly with any icing, preventing a sugar overload.
  • Before Baking: Let kids press colored sprinkles or coarse sugar onto simple round cutouts for a simple, no-fuss shape and finish.
  • After Baking: Their sturdy surface makes them an ideal canvas for royal icing, flood icing, or even a quick piping of my famous Swiss Buttercream.

The Secret is in the Spice: Nutmeg and Cardamom

nutmeg cardamom sugar cookie decorated with piped plain swiss buttercream and topped with colored sugar

These delicious cookies have become a holiday staple for me. Move over, gingerbread and sugar cookies! These delicately spiced nutmeg cardamom cookies are infused with the warm, aromatic, and subtly exotic flavors of holiday baking. They are a sophisticated treat that will become your new holiday favorite too!

These delicious cookies deliver all the fun of cutout sugar cookies with a hint of spice at the same time. They are a little less breakable than your standard sugar cookie. They pair well with all the usual icings, plus my Swiss Buttercream, as shown above! You can also sprinkle the cookies with colored sugar before baking for a crystalized crunch that requires no further decoration or icing.

All in all, this is my go-to recipe during the holidays, no matter how simple or fancy I would like to be with my baking. They can be elevated to fancy-work-party status or take on the role of plain mid-morning snacks for those of us with a palate for beige – whichever you please!

Grandma's delicious cookies with green, red and yellow royal icing and sugar decor.

Grandma's Sugar and Spice Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 1/2 c. brown sugar
  • 1 1/2 c. sugar
  • 3/4 c. shortening
  • 3/4 c. butter
  • 2 eggs
  • 3/4 c. milk
  • 2 t. baking powder
  • 1 t. nutmeg
  • 1 t. salt
  • 1 t. cardamom
  • 6-7 c. flour
  • 1 t. baking soda
  • 1 t. water
  • 1 t. vanilla

Instructions

  1. Cream sugars and fats.
  2. Add eggs and mix well, scraping sides.
  3. Sift together baking powder and spices.
  4. Mix into creamed mixture.
  5. Add milk and mix, scraping sides.
  6. Dissolve baking soda in the water and vanilla and mix well.
  7. Here is where you divide the dough if you are making half chocolate.
  8. Add flour, one cup at a time, just until the dough comes together.
  9. Dough should be soft but not sticky.
  10. On a floured surface, roll out to 3/8″ thickness. Cut out cookies in shapes or rounds.
  11. Bake on greased cookie sheets for 8-10 minutes at 375*.
  12. Don’t overbake these!
  13. They will be a very light brown.
  14. If overcooked, they will become dry and crumbly.
© A Kitchen of Herbs
Category: Dessert

If you really enjoyed this recipe yourself, please let me know! Did your kids love these as much as mine does? I’d love to hear from you. 🙂

Another one of my favorite treats which I make every year, are the Yuletide Toffee Squares. Often, I’m literally the only one eating them, but they are so delicious that I just pace myself and finish off the entire pan by New Year’s. Don’t judge me until you’ve tried them yourself!

Easy Pumpkin Pie With Allspice and Nutmeg

Posted on by M.

There’s a certain aroma that defines the holidays. It’s a warm, spicy, and comforting scent that fills the entire house and promises something delicious is coming. For me, that smell is the quintessential fragrance of a pumpkin pie baking in the oven. This favorite family recipe for our super easy pumpkin pie with allspice and nutmeg is the one I turn to year after year for its velvety smooth texture, perfectly balanced spice, and foolproof method. It’s the kind of simple, cherished recipe that lets you create a beautiful, homemade dessert without any fuss, leaving you more time to enjoy the season!

easy pumpkin pie with allspice and nutmeg garnished with whipped cream on a paper plate with blue design

You’ll Love This Easy Pumpkin Pie with Allspice and Nutmeg

Before we dive into the ingredients, let’s talk about why this pie deserves a spot on your holiday table. It’s more than just a dessert; it’s a centerpiece.

  • Incredibly Simple: With a handful of pantry staples and a quick fool-proof homemade crust, this pie comes together in minutes.
  • The Perfect Texture: We’re aiming for a creamy, firm slice that holds its shape but melts in your mouth.
  • A Harmonious Blend of Spices: This isn’t a one-note pie. The classic cinnamon, ginger and cloves get an extra boost from the allspice and nutmeg to create a warm, complex flavor that is simply irresistible.
  • Make-Ahead Magic: Bake it a day ahead! The flavors meld and deepen, making it even better the next day.

The Perfect Pie Crust

For this recipe, you have a couple of great options to create your perfect pie:

  • For the Easiest Approach: A high-quality store-bought unbaked pie crust works beautifully and saves time.
  • For a Truly Homemade Experience: I highly recommend using my favorite Double Crust Pastry recipe. It’s my go-to for a reason—it’s reliable, flavorful, and creates the perfect buttery foundation for this spiced filling. Because the recipe makes 2 crusts, you can save the other half for later, make 2 pumpkin pies at once or halve the recipe!

Baking With Kids: A Whirring Good Time

Getting little hands involved in the kitchen creates the best memories, and this pumpkin pie is a fantastic recipe for it! The filling comes together entirely in a blender, which is a major win for both fun and clean-up.

  • The Dump-and-Pour Experts: This is the perfect job for your smallest helpers. Let them be in charge of dumping the pumpkin puree, evaporated milk, and cracked eggs into the blender pitcher.
  • The Button Pusher: The grand finale is, of course, blending! The magic of watching all the separate ingredients whirl together into a smooth, orange liquid is pure kitchen science. For a child who is sensitive to sudden loud noises (like mine!), this is a key moment. We always get out the ear defenders first. You can also give them a sense of control by letting them be the one to flip the switch, so the noise isn’t a surprise. It turns a potentially scary moment into a moment of empowered fun.
  • Mini Pies: Sometimes a few tiny pumpkin tarts crafted by little hands are the best way to create a finished product that no one can resist trying! My toddler has never been fan of spices or pumpkin, but he was so excited to make his very own tiny pumpkin ‘muffin’ pie that he even tried it and approved!
baby's first easy pumpkin pie with allspice and nutmeg

Their proudest moment will be when they get to see the beautiful pie (or mini pies!) they helped create come out of the oven and onto the holiday table.

Your Pumpkin Pie Questions, Answered!

Even with an easy recipe, a few questions always pop up. Here are my quick answers to ensure your pie is perfect.

  • Can I use fresh pumpkin puree instead of canned?
    Absolutely! You’ll need about 2 cups of homemade puree. Just make sure it’s thick and has been strained well of excess water, or your pie might not set properly.
  • How do I know when the pie is done baking?
    The classic test is the “knife test.” Insert a knife near the center of the pie; if it comes out clean, the pie is done. Remember, the center will still look a little jiggly, not completely firm—it will continue to set as it cools.
  • Why did my pie crust edges burn?
    This is so common! If your crust is browning too quickly, tent the edges with strips of aluminum foil or use a pie crust shield about halfway through the baking time. This protects the delicate crust while the filling finishes cooking.
  • Can I make this dairy-free?
    You can! Simply replace the evaporated milk with an equal amount of full-fat canned coconut milk and substitute the small amount of butter with a vegan/non-dairy butter or coconut oil (which is solid at room temperature). The result is just as creamy with a very subtle, lovely coconut undertone!
freshly baked easy pumpkin pie with allspice and nutmeg in glass pie dish

Impossibly Easy Pumpkin Pie

Yield: 1 pie
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3/4 c. sugar
  • 1/2 t. salt
  • 1/2 t. allspice
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg
  • 2 T. butter
  • 2 t. vanilla
  • 1 c. evaporated or double-strength milk (or 1 (12 oz.) can)
  • 2 eggs
  • 2 c. cooked pumpkin (1 regular sized can)

Instructions

  1. Blend all ingredients in a blender until well combined.
  2. Pour into an unbaked pastry shell.
  3. Bake at 350* for 50-55 minutes or until a toothpick comes out clean.
© A Kitchen of Herbs
Category: Dessert

I hope this recipe turns out as well for you as it has for me every year! Please let me know if you changed anything and if so, how it turned out! I’m never too old to learn new tricks. 😉

Flavors in This Recipe

Here is a closer look at the key flavors that make this recipe special! Click on any spice to explore its full profile, from culinary uses to growing tips. 🙂

Puree Powered Muffins: Healthy Breakfast On The Go

Posted on by M.

Tired of those jars of baby food, applesauce pouches, or leftover smoothie staring at you in the fridge? Me too. Meet your new secret weapon: Purée Powered Muffins.

My kid has gone through various phases, some of which involved applesauce pouches, most of which never required jars of vegetable or fruit baby food. Nonetheless, I owned plenty of unexpired baby food that had always been met with complete refusal. I also have many pouches of applesauce from when he suddenly stopped eating it halfway through the club-sized box but after consuming several regular sized boxes. That’s always how it goes, isn’t it? “Oh, you love this and we have to buy more every 2 days?! Great, I’ll just grab the big box!” Two days later, “Oh…we’re over it now. Ok. Now what…?”

Don’t worry, I found the answer.

purée powered muffins with the paper liner fanned out on a white plate

Why You’ll Love This Recipe

  • Sensory-Friendly: No cinnamon or other spices, just a gently sweet, neutral flavor.
  • The Ultimate “Clean-Up” Recipe: Use up leftover applesauce, baby food jars, sweet potato purée, or even leftover smoothie!
  • Wholesome & Adaptable: Made with part whole wheat flour and reduced sugar.
  • Quick & Easy: From bowl to oven in about 5 minutes.

A Covert Muffin Journey

I don’t know about you, but even before I had a child, I was always on the lookout for that perfect one-size-fits-all muffin. You know, the one you can dump blueberries in or throw streusel on top of. The one that can pass as a cupcake but also delivers a hearty breakfast. The holy grail of muffins. Ok, maybe that last one is a bit over the top.

The fact is, while I’ve had my master muffin recipes and hearty oatmeal muffins and even delicious blueberry cupcake style muffins, I still had never found the not-too-sweet, cupcake-textured, breakfast-solving miracle muffin. Until now.

Strictly speaking, I don’t suppose it is a miracle muffin, but it is the best muffin I have personally ever had. I couldn’t decide if it was a healthy breakfast or a birthday party treat. (By the way, it can be both…I made an actual vanilla cupcake recipe based on these muffins too!)

The Keys to Purée Powered Muffins Success

There are some very important elements to this recipe.

  • It has a high liquid content, but does not collapse while baking.
  • The sour cream adds to the richness of flavor while also contributing to the tender texture of the crumb.
  • The sugar content is not as high as it was originally. Sugar does help retain moisture and tenderize as well as sweeten, but I have reduced it enough to please the palate without compromising the chemistry.
  • The salt is slightly increased because this works together with the sugar to enhance all the flavors without needing more sugar. It creates a more balanced flavor.
  • The applesauce can be substituted for almost any puree. I have tested this with applesauce blends containing spinach, strawberry and more. I’ve tried butternut squash baby food and banana smoothies. So far, every combination is a winner. For us, the flavor of the purée is supposed to be hidden-all that matters is the fiber and nutrition being derived. If I can use squash in these muffins and my kid doesn’t notice the change, that’s a win! He has a very discerning palate and will refuse the slightest modification from the expected flavor or texture.

A Kid-Friendly Kitchen Adventure

This recipe isn’t just about making a snack; it’s a fantastic way to get little ones involved in the kitchen. Here’s why it’s a great activity for kids and a win for parents:

  • Perfect for Little Hands: The simple steps of pouring, scooping, and stirring are excellent for building fine motor skills and confidence.
  • A Sensory-Friendly Win: The neutral, spice-free flavor and familiar texture make these muffins a reliable choice for picky or spice-sensitive eaters. You can feel good about serving a snack that’s both nutritious and appealing.
  • Reduce Food Waste Together: Invite your kids to choose which purée to use. It’s a practical lesson in reducing food waste by giving leftover baby food, overripe fruit, or smoothie remnants a delicious second life.

Let’s Make Purée Powered Muffins

This is a straightforward, one-bowl recipe. The most important thing is not to overmix the batter!

freshly baked muffins in a pan on a towel against blue tiled table background

Purée Powered Muffins

Yield: 16
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 1 t. baking soda
  • 1 t. baking powder
  • 3/4 t. salt
  • 1/2 c. sour cream
  • 2 eggs
  • 2 t. vanilla
  • 1 1/2 c. applesauce or other fruit/veggie puree
  • 1/2 c. oil
  • 1 c. whole wheat flour
  • 1 c. all purpose flour

Instructions

    1. Preheat your oven to 350°F (175°C).
    2. Line a muffin tin with paper liners or grease it well.
    3. In a large bowl, combine the oil and sugars and mix well.
    4. Whisk in the sour cream, eggs, vanilla and puree.
    5. Whisk the dry ingredients together, ensuring there are no lumps.
    6. Add the dry ingredients to the egg mixture and whisk just until combined.
    7. Use an ice cream scoop or large spoon to fill muffin cups 2/3 full.
    8. Bake for 20-30 minutes minutes or until a toothpick comes out clean.
    9. Cool muffins completely on wire racks.
    10. Store in an airtight container or baggie.
    11. These last up to 3 days at room temperature or 2 weeks in the refrigerator.

Notes

  • I found that these muffins are excellent for using up fruit purees, jars of vegetable or fruit baby food and even left over smoothie.
  • I haven't yet attempted to substitute the sour cream for yogurt, but given my past experiences, I would say that a plain greek yogurt would work just fine here as well.
  • Alternatively, I save time (and dishes) by sifting (to make sure there are no lumps) my baking powder, salt and baking soda directly into the egg mixture and whisking them in before adding the flours at the very end. This eliminates the need for a second bowl to combine the dry ingredients.

© A Kitchen of Herbs
Category: Breakfast

Notes & Adaptations

  • Purée Ideas: The star of the show! Don’t limit yourself to applesauce. Sweet potato, pumpkin, squash, pear, peach, or mango purée all work beautifully. Even a thick, drinkable smoothie can be used!
  • Sour Cream Substitute: As I suspected and have since confirmed, plain Greek yogurt is a perfect 1:1 substitute for the sour cream.
  • Storage: Store cooled muffins in an airtight container at room temperature for a few days, or freeze them for longer storage. They are perfect for grabbing straight from the freezer and thawing in a lunchbox.

A Final Thought

This recipe for Purée Powered Muffins is a template for a stress-free, healthy-ish snack. It’s forgiving, flexible and designed to make your life a little easier. I hope these muffins become a trusted staple in your kitchen, just like they are in mine.

Enjoy!

Molasses Bran Muffins

Posted on by M.

I grew up eating these and they are still the best version of molasses bran muffins I can find! The key to the rich flavor is the hint of molasses. They are also a great way to use up sour milk!

freshly baked molasses bran muffins in pan

Molasses Bran Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 c. Sour Milk
  • 1 c. Bran Flakes
  • 1 Egg
  • 1/2 c. Brown Sugar
  • 2 t. Molasses
  • 2 1/2 T. Oil or Melted Butter
  • 1/2 t. Salt
  • 1 t. Baking Soda
  • 1/2 t. Baking Powder
  • 1 c. All Purpose Flour

Instructions

    1. Heat milk. This helps soften the bran flakes.
    2. Add bran flakes and let set for about 2 minutes.
    3. Whisk in egg, sugar, molasses and oil.
    4. Add salt, baking soda, baking powder and flour.
    5. Mix to combine.
    6. Fill paper lined or greased muffin cups 1/2 to 2/3 full.
    7. Bake at 350* for 20 minutes.
© A Kitchen of Herbs
Category: Breakfast

Potato Omelette

Posted on by M.
One of my favorite breakfasts growing up involved our version of hashbrowns. This dish takes a while to cook but it is worth the wait. I recommend it for weekend mornings when you can’t decide what to make.

Heat 8″ skillet on medium.

Add:

1 – 2 T. Oil or Bacon Grease

Grate:

1 – 2 Potatoes

It’s important to let the skillet and oil heat up before adding the potatoes. When adding a piece of potato makes it sizzle, it’s ready.

Add grated potatoes to pan and cook until browned.

Season with Salt.

It’s tempting to turn up the pan and speed this process but I assure you, it will only result in burnt, raw potatoes.

Flip potatoes.

Sometimes they are perfect and flip in one piece. Some days it will look like there was a potato explosion on burner 3. It’s ok either way. Just smash it back into a flattish disk and move on with your life.
You can let it take some time to brown on the other side before the next step, if you want.

Scramble or simply crack on top:

1 – 2 Egg(s)

Season lightly with salt.

Flip again to ensure all egg is cooked.

It always looks like a hot mess at this point, because it’s hot and it’s a mess of potatoes and eggs with no toppings. Have no fear, cheese is near.

Grate, shred, zest or slice on top:

1/4 c. Cheese

See? I told you there would be cheese. There is always cheese. Always.
Of course you must now let the cheese melt.
If you’re starving by now, have some more coffee. You will be able to pretend you are not hungry, with some luck.
Now you can decide how fancy you want to be.
Green onions are easy and pair perfectly. Have some fresh basil? That’s great too. Parsley? Not my style, but go for it.
None of the above? Dump some hot sauce on top and call it a day. It’s one of my favorite toppings for this dish anyway.
Voila!

Happy Breakfasting!

Pancakes: Why We Love Them

Posted on by M.
Brown cooked pancake in skillet

I’ve often pondered the humor behind many of our now traditional meals and wondered if the cooks who originally had the culinary mishap would be laughing at us now. Today, the answer to why we love pancakes is multi-layered.

Pancakes can be fluffy or chewy, depending on your taste. They can be smothered in syrup or stuffed with cream cheese. Add toppings or mix them into the batter. The truth is, at some point in history, somebody’s meal didn’t turn out as planned, they turned it into a new dish and we have all been hooked ever since.

Around the world, every culture has a flat bread that is culturally centric to their cuisine.

wood holiday sunglasses vacation

Being American, I have naturally borrowed everyone else’s cuisines and now through ‘fair use’ of those recipes have declared my cultural flat breads to be a hodge-podge of the rest of the world’s foods.

Growing up, we ate a lot of oatmeal. I believe I’ve mentioned this before. Someday I’ll share our method of turning old boiled oatmeal into fried slabs of syrup drenched crispiness.

However, on Saturdays, the breakfast menu miraculously changed and pancakes were the rule. There were some weeks in my childhood where the weekend pancake ritual was the only thing keeping me going. Pancakes matter.

Over the years, the family recipe has evolved quite a bit. When I was going through cooking school, this favorite recipe was subjected to experimentation based on new things I had learned about chemistry and cookery.

At one point I decided to add more sugar and yesterday I made the executive decision to increase the butter by 2 T. I am tired of measuring butter and why shouldn’t I be able to just toss the whole stick in? I should be able to and I did. The result was actually an even more delicious pancake, so I’m keeping it.

This recipe has morphed into my own personal reflection of what a perfect pancake looks and tastes like. As you can tell, I’ve spent considerable time obsessing over pancake batter in real life and now I’ve also spent a good hour typing about it here.

If you don’t love pancakes yet, you will soon.

pancakes with strawberry blueberries and maple syrup

For those of you who can’t fathom the idea of pancakes without a side of bacon, I suggest you start a batch of Bakin’ Bacon before you start on these now famously chatted-up pancakes.

Happy Saturday Pancake Day!

No Timer Boiled Eggs

Posted on by M.

Boiled eggs are easy to make, right? It IS possible to overcook them, though, and it’s a pet peeve of mine. Apparently old age or motherhood is leeching brain cells from me, because I can’t remember to set a timer, set the timer as soon as they boil or remember to rescue them after it goes off. This recipe is for you, moms. I got ya.

Place in saucepan:

1 Egg (or 14, I don’t care and neither does the recipe)

Fill pan with water until it just covers the egg.

Bring pan to boil over high heat.

Turn off burner (yay for electric bills!), cover pan with lid and go rescue the baby from the dog food bowl.

Make dinner, take a walk, watch a movie or drive to Virginia and back.

When the water is cool to the touch, your egg is perfectly cooked.

You’re welcome. I’ll be here all week.

One thing I can’t help you with is peeling them beautifully, but here are a few apparent hacks. I’ve peeled hundreds of eggs in my life and none of these work for me.

  • Add salt to the water (I’ve done this all my life because I was taught to, but I forgot one time and it does nothing.)
  • Add oil to the water (My partner has always done this, I just found it made the eggs slippery.)
  • Immerse eggs in an icebath or very cold water before peeling. (I find it makes it worse.)
  • Peel eggs while hot (I used to do this and it worked for about a year and then stopped.)
  • Use old eggs (This is about the only one that seems legitimate. The older and grumpier the eggs, the easier they seem to peel. So I guess if it’s about aesthetics and not our internal organ health..)

Delicious Yorkshire Pudding: Egg Usage Made Simple

Posted on by M.

I grew up eating Yorkshire pudding with roasts.

I thought they were the best thing ever invented. They are delicious and also a great way to use up eggs, in case you ever have that problem. Growing up, we had to order enough eggs at one time to last us a month, so there was inevitably a flat or two that needed to be turned into a quantity of food.

**If you have time and are making the Roast Beast, make this during the first 3 hour cook time and store it in the refrigerator until the meat is done. The time to rest improves the texture.**

yorkshire pudding in a muffin pan

Yorkshire Pudding

Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 5 minutes

Ingredients

  • 4 eggs
  • 2 c. milk
  • 2 c. flour
  • 1 t. salt

Instructions

  1. Blitz eggs in blender on high.
  2. Add milk and blend for 30 seconds.
  3. Add flour and salt and blend for an additional 2 minutes.
  4. If you have time, refrigerate mix for an hour or overnight.
  5. Pre-heat oven to 400*.
  6. Fill each cup in a muffin tin with 1 t. oil or coat the bottom of an iron skillet.
  7. Pre-heat pan in oven until oil is almost smoking.
  8. If you don’t do this first, the puddings will not puff properly!
  9. Pour batter into pan, filling 1/2 full.
  10. Immediately return pan to oven (I usually just pull the rack out and pour batter directly into the pan while on the rack).
  11. Bake 25-30 minutes or until well puffed, golden brown and crispy on top.
© A Kitchen of Herbs
Category: Dinner

Cinnamon Streusel Oatmeal Muffins

Posted on by M.

These cinnamon streusel oatmeal muffins were a go-to for us growing up because the oatmeal made them heartier, thus satisfying the appetites of 3 growing boys much more easily. The streusel topping made them ‘fancy’ and kept us from feeling like we were eating a health muffin.

If you don’t feel like messing with muffins, whip out an iron skillet and grease it lightly. You’ll soon learn that just about anything I post can also be made in a skillet.

Alot of the sweetness in the muffin comes from the topping, so adjust to your taste. As they bake, the topping crackles and splits a little bit.

Cinnamon streusel oatmeal muffins on blue and red striped platter

Cinnamon Streusel Oatmeal Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Topping

  • 2 T. Salted Butter
  • 1/2 c. + 2 T. Granulated Sugar
  • 3 T. + 1 t. All Purpose Flour
  • 2 T. Cinnamon

Muffin Batter

  • 2 c. All Purpose Flour
  • 1/2 c. Granulated Sugar
  • 2 T. Baking Powder
  • 1 t. Salt
  • 1/2 t. Cardamom (Not necessary, but I like the mellow flavor.)
  • 1/2 t. Cinnamon
  • 2 c. Quick Oats
  • 1 c. Raisins (I never put these in, but knock yourself out.)
  • 6 T. Oil (Anything that is liquid at room temperature works.)
  • 2 eggs
  • 2 c. Milk (Dairy, Non-Dairy, you do you.)
  • 1 t. Vanilla

Instructions

    1. Preheat oven to 425*.
    2. Grease or line muffin tins with papers.
    3. Melt butter for topping.
    4. Mix in sugar, flour and cinnamon until crumbly and set aside.
    5. Sift together flour, sugar, baking powder, salt and spices.
    6. Stir in oatmeal and raisins (if adding)
    7. Add oil, eggs, milk and vanilla and mix just until combined.
    8. Fill muffin cups 2/3 full.
    9. Sprinkle generously with streusel topping.
    10. Bake 15 minutes or until toothpick comes out clean.
© A Kitchen of Herbs
Category: Breakfast