Yield
1 dozen (serving size: 1 muffin)

"My favorite cookies are oatmeal-raisin, and this muffin comes closer to their taste than any I have found." -Lorraine Stevenski, Clearwater, FL

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare batter, lightly spoon the flours into dry measuring cups; level with a knife. Place flours in a large bowl. Stir in oat bran and next 6 ingredients (through salt); make a well in center of dry ingredients. Combine sour cream and next 5 ingredients (through egg); stir well with a whisk. Add to dry ingredients; stir just until moist. Spoon mixture evenly into 12 muffin cups coated with cooking spray.

Step 3

To prepare topping, combine 1/2 cup dark brown sugar and remaining ingredients in a small bowl; toss with a fork until moist. Sprinkle topping evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Ratings & Reviews

AlyssumFlowers's Review

sershaeliot
March 05, 2013
Definitely more of a desert than a breakfast item, but my boyfriend loves them all the more that way. I agree with the previous remark about the muffins being more dense than cakey. It is a very good base recipe it just needs some tweaking.

sershaeliot's Review

AlyssumFlowers
April 19, 2009
I used the baking powder recommended and the texture was fine although I like my muffins dense, not cakey. The problem was getting them done without the topping burning. I had to cook them 25 minutes rather than 15 (I have tested the oven and it is accurate). These are also extremely sweet even though I cut back on the sugar just a bit. Over 26 grams of sugar is a lot compared to other "bran type" muffins I've tried.