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Oatmeal Cookie Muffins



  • 12 muffin papers
  • 1/2 c granulated white sugar
  • 1/2 c brown sugar, firmly packed
  • 1/3 c soft butter (reserve 1 T)
  • 2 large eggs
  • 1 t vanilla extract
  • 1 c nonfat milk
  • 1/2 t salt
  • 1 c whole wheat flour
  • 3/4 c all-purpose white flour
  • 1 c old-fashioned or quick oats
  • 1 1/2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/2 c raisins
  • 1/2 c chopped walnuts or pecans (optional)
  • Cinnamon sugar



Preheat oven to 400 degrees F (425 degrees F if at 5,000 feet or higher in altitude). Place muffin papers in muffin tin. Set aside 1 T of butter. In large mixing bowl, beat sugar and remaining butter until light and fluffy. Mix in eggs and vanilla, then milk. Add dry ingredients all at once (no need to sift). Mix until just blended. Fold in raisins and nuts (if desired).
Spoon batter into muffin papers to two-thirds full. Place muffin tin in oven and bake 20-25 minutes. To test doneness, lightly depress a center muffin with your index finger. If done, it will spring back. Remove tin from oven and place on cake rack. Melt reserved T of butter in microwave. Using a pastry brush, brush tops of muffins with butter. Sprinkle lightly with cinnamon sugar.
Recipe courtesy of: 

Nutrition Facts

Serving Size: 1 muffin

Servings Per Recipe: 12


Amount Per Serving

Calories 240

Total Fat 7 g
Saturated Fat 3.5 g

Cholesterol 50 mg

Sodium 180 mg

Total Carbohydrate 42 g
Dietary Fiber 3 g

Protein 2 g