Mary Macleod's Butterscotch Topped Oatmeal Muffins


This versatile recipe is just as delicious as a loaf, and while they may not be the most virtuous choice for breakfast, for tea time? Perfection!

Tip: if baking as loaf, pre-heat oven to 300F (150C) and bake for 30-35 minutes or until a pick inserted into the center comes out clean.


1 c
quick oats
1⁄2 c
rustic apple cider
1⁄2 c
boiling water
1 c
all-purpose flour
1 t
baking powder
1 t
baking soda
1 t
sea salt
1⁄2 c
1 c
packed brown sugar
cage-free eggs (beaten)
1 c
pitted dates (coarsely chopped)
1 t
Pure Vanilla Extract


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Butterscotch Crumb Topping:

In a small bowl, blend ¾ cup (175 mL) Mary Macleod’s Butterscotch Crumbs with 2 tsp (10 mL) ground cinnamon.


  1. Preheat oven to 350F (180C)
  2. Butter or line muffin pan with muffin papers.
  3. In a small bowl, add oats, apple cider and boiling water. Stir and set aside for 15 minutes. 
  4. In a medium bowl, blend the flour, baking powder, baking soda, and salt; break up any lumps. Set aside.
  5. In a large bowl cream the butter and brown sugar; by hand with a wooden spoon is fine. 
  6. Add the beaten eggs and soaked oat mixture to the butter and sugar, and beat well to combine completely, then add the dates and vanilla and stir to combine.               
  7. Add the dry ingredients all at once to the wet mixture and stir only until moistened. Do not over-work, or muffins will be tough!
  8. Spoon batter into muffin tins and top with a generous tablespoon of Butterscotch Crumb Topping.
  9. Bake for about 20 minutes or until a pick inserted into the center of a muffin comes out clean, and the top is beginning to darken. Cover with foil if the topping is darkening too quickly.