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 muffins below it. A great breakfast or coffee break treat, these muffins will wow your taste buds...

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


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 muffin recipe, it's a "bonus," and I'm delighted to share it with you today. 

May you always eat (and read) with joy!  

~ Cleo

Cleo's Best Oatmeal Muffins 

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

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, packed
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 all-purpose flour
(optional) 1/3 cup finely 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, light 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 4). 

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 15 minutes or until top of muffin is set (touch it lightly to test) and a toothpick inserted should come out clean. (Moist crumbs are fine, but the toothpick should have no wet batter clinging to it). 

NOTE: If muffins remain in hot pan, bottoms may steam and become tough. Remove muffins from pan after five (or so) minutes of cooling. Finish cooling on a rack and dip tops in my Easy Maple Glaze (scroll down for recipe).

Cleo's Easy
Maple Glaze

This is a simple buttery-caramel glaze for muffins. It hardens as it dries, giving your baked goods a sweet, caramel-colored crust. This small-batch version perfectly fits my 6-muffin recipe. ~ Cleo

Makes enough to glaze 6 muffins


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

Directions: Melt butter in a small saucepan with maple syrup and whisk in confectioners’ sugar. Whisk well, until smooth. Cook a few minutes while whisking, bringing to a light boil to dispel the raw taste of the sugar. Test the glaze on the back of a spoon. Does it coat smoothly and harden after cooling? If the glaze seems too thick, whisk in a splash more maple syrup. If it seems too thin, whisk in more sugar. Keep glaze warm and dip tops of cooled muffins. If glaze cools in the pan and hardens, simply return the pan to low heat on the stove and whisk in a little more maple syrup until soft and smooth again.

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.)

To sign up for Cleo's newsletter, simply
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Just Released!

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Filled with wonderful twists
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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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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
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