Brown Sugar-Oatmeal “Sunshine” Muffins

Macrina Sunshine Muffins

Our public library has an amazing cookbook collection. It is dangerous for me to have so many recipe resources! When perusing the new cookbooks, I spotted this recipe in More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier. The authors describe these tasty muffins by saying that their caramel tones from the brown sugar and nice contrast from the fresh raspberries bring a smile to your face and a change in your mood (even on a wet Seattle day). I really wanted to make (and eat) “sunshine” muffins- but because we have had so many hectic mornings lately, I didn’t have the time. Then we had snow and a two-hour delayed school opening- the perfect opportunity to make a special breakfast. These muffins were delicious – on a snowy day in Stony Brook! The recipe makes 8 standard size muffins with large muffin tops, in my opinion too large (the muffins look like mushrooms!). I will make 12-14 muffins next time.

For the Cinnamon-Sugar Topping:

  • 2 T granulated sugar
  • 2 T light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

For the Batter:

  • 1 cup packed light brown sugar
  • 1 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 T baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup plus 2 T thick-cut rolled oats, divided
  • 3/4 cup buttermilk
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 heaping cup (about 3/4 pint) fresh raspberries

Yield: Makes 8 standard size muffins

  1. Position a rack in the center of the oven and preheat to 335 degrees. Grease the top of a standard-size muffin pan with canola oil so the muffin tops don’t stick and line 8 cups (or 10) with paper liners. Set aside.
  2. To make the cinnamon-sugar topping, whisk or rub together with your fingertips the granulated and brown sugars, cinnamon, and nutmeg in a small bowl until thoroughly distributed. Set aside. (There will be a lot extra.)
  3. To make the batter, sift together the brown sugar, flours, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Add the 1/2 cup oats and whisk to throughly combine. Whisk together the buttermilk, vanilla, and eggs in a separate medium bowl.
  4. Make a well in the center of the dry ingredients, then pour the buttermilk mixture into the center. Working quickly and gently (overmixing can result in tough muffins), fold the dry ingredients into the wet by making just 3 passes with a rubber spatula. Add the melted butter by pouring it in a stream, creating a circle on the top of the batter. Continue to fold until the butter is just incorporated (some of the dry ingredients may not be fully absorbed), then gently fold in the raspberries.
  5. Divide the batter among 8 (or 10) muffin cups. (I use an ice cream scoop- it makes this job a breeze.) The batter will be slightly mounded. Top the muffins with the remaining 2 tablespoons oats and a dusting of cinnamon-sugar topping. Bake for 25 to 30 minutes, or until the muffins are golden brown on top and a skewer inserted into the center comes out clean. Cool for about 20 minutes in the pan, then transfer to a wire rack to cool completely.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Brown Sugar-Oatmeal “Sunshine” Muffins

  1. Baba

    Hi, I love your blog. We have a friend of mine visiting us and I plan to make ” Crumb cake”.
    Love, Baba.

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