Tuesday, January 24, 2017

The Best Oatmeal Muffins with Easy Maple Glaze by Cleo Coyle

Oatmeal muffins are a fantastic way to curb the appetite. The oats bring fiber and nutrition to recipes and a satisfying feeling of fullness when eaten. BUT oats are a tricky ingredient to incorporate into a muffin without ruining its texture. 

That's why I call these "The Best" Oatmeal Muffins. Because I spent a very long day perfecting the darn things! 

I started with "Not So Great," went to "Okay," then "Pretty Good"....

My Oatmeal Muffin

Finally, I arrived at today's recipe (pictured below), the absolute best! Great texture, flavor, and beautiful high peaks for pretty service. The maple glaze glosses the muffin tops with a buttery-caramel sweetness that pairs perfectly with the muffin below it. A great breakfast or coffee break treat, it will wow your taste buds--and maybe even your friends and family. ~ Cleo


Readers of our new culinary mystery, DEAD COLD BREW, may remember these Maple-Glazed Oatmeal Muffins from early in the story. Clare serves them to her longtime boyfriend NYPD Detective Mike Quinn just before the crack of a gunshot resounds on the street outside her Village Blend coffeehouse. 

The mystery is full of twists, turns, secrets, scandal, and surprises. It's also filled with delicious food--from Cannoli Cream Cupcakes and Chicken Cacciatore to a famous chocolate cookie once served by a beloved New York restaurant and adaptations of dishes still served at the legendary 21 Club.

Click here for the
Free Recipe Guide
To see some of the many recipes included in the book's appendix, click here or on the cover image for our Free Recipe Guide

As for this recipe, it's a "bonus," and I'm delighted to share it with you. May you eat (and read) with joy!  

~ Cleo

Cleo Coyle's 
Best Oatmeal Muffins 

Makes 6 muffins


1 large egg
3/4 cup milk (2% or whole) 
5 tablespoons canola (or vegetable) oil
1/4 cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon table salt
2 teaspoons baking powder
1/2 cup “quick cooking” rolled oats (not “instant”)
3/4 cup flour
(optional) ½ cup chopped walnuts or pecans

Step 1 – Begin batter: First Preheat your oven to 425° Fahrenheit. Crack your egg into a mixing bowl and beat lightly with a fork. Whisk together milk, oil, dark brown sugar, vanilla, cinnamon, salt, and baking powder. Be sure baking powder is completely dissolved in liquid. 

Step 2 – 10 Minute oat soak: Stir in oats and allow them to soak and soften for 10 minutes. Meanwhile, prep your muffin pan (see Step 2). 

Step 3 – Finish batter: Add the flour mixture to the soaking oats and stir gently to form a lumpy batter. Do not over mix at this stage or you’ll develop the gluten in the flour and your muffins will be tough instead of tender—but do make sure all raw flour is blended into the batter. If adding nuts, fold in now. 

Step 4 – Bake: Lightly coat muffin pan with non-stick spray. Evenly divide the batter among the six cups. 

Bake in your well pre-heated 425° F. oven for about 13 to 14 minutes or until top of muffin is firm to the touch and a toothpick inserted comes out clean. 

NOTE: If muffins remain in hot pan, bottoms may steam and become tough. Remove muffins from pan as soon as possible. Finish cooling on a rack and dip tops in my Sweet Maple Glaze (scroll down for recipe).

Cleo Coyle’s
Sweet Maple Glaze

This is an easy, buttery-caramel glaze for muffins, cookies, and cakes. It hardens as it dries, giving your baked goods a beautiful caramel-colored gloss. This is a small batch version and perfectly fits my 6-muffin recipe. ~ Cleo

Makes enough to glaze 6 muffins


2 tablespoon butter (standard salted)
1/4 cup pure maple syrup
1/2 cup confectioners' sugar

Directions: Warm butter and maple syrup in a saucepan and whisk in the confectioner’s sugar. If the glaze is too thick, add a bit more maple syrup. If too thin, add a bit more confectioners’ sugar. Keep glaze warm and dip tops of cooled muffins.

To download a free PDF 
of this recipe that you can
print, save, or share,
click here or on the
image below...

Click here for
Free Recipe PDF

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Marc and I sincerely thank you for your longtime support of our work. If you are purchasing our brand new Coffeehouse Mystery, DEAD COLD BREW (or borrowing it from your library), we cannot thank you enough. 

Caffeinated cheers to you, and be sure to stop by our Facebook page or Online Coffeehouse to keep in touch. If you haven't signed up for our free Coffeehouse Newsletter, click here to learn more and subscribe. And here's an excellent reason to do it...

Cleo will be sending this special
bonus recipe from DEAD COLD BREW
to the subscribers of her
Coffeehouse Mystery Newsletter.
It will not be available online.
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Just Released!

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Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
won't want to miss!

To buy now, click links for... 


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide,

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It can get a girl killed.

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Monday, January 23, 2017

Blueberry Sour Cream Coffee Cake

I have been living in a fog. Not a mental fog, a real one. Bleary rainy weather and foggy days are, well, kind of dreary. Blueberries to the rescue! A little burst of summer!

But, I didn't want to make a fancy cake. Nor did I want to bake something with a frosting or a glaze. So I took one of my cake recipes and shifted things around a little bit, for a plain old coffee cake. Something super quick and easy that would be just the thing with a cup of tea or coffee.

I don't know if you recall, but last year, we had a week where each of us used up something that was hanging around in the fridge after the holidays. This year it was sour cream for me. An entire 8-ounce container. I was determined to use it. This is what I came up with.

The batter is very thick, which worried me. But it came out great. The top is just the tiniest bit crunchy, and inside it's moist and fruity.

Blueberry Sour Cream Coffee Cake

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1 stick (8 tablespoons) unsalted butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
8 ounces of sour cream
1 teaspoon vanilla
1 cup frozen blueberries

Preheat oven to 350. Grease and flour a 9x13 baking pan.

Combine flour, baking powder, salt, and mace in a bowl and stir well to mix. Set aside.

Cream the butter with the sugar. Beat in each egg. Beat in the sour cream and vanilla. On a slow speed, add the flour gradually. When incorporated, beat it to combine. Add the blueberries and stir into the thick batter. Spoon into the prepared pan and spread.

Bake 40-45 minutes or until a cake tester comes out clean.

Stir the blueberries into the thick batter.

Spread in the pan.

It smells heavenly!

To brighten the dreary days of January.