Dutchy Crust Oatmeal & Fruit muffins

(from home4edu’s recipe box)

Great base, just mix and match fruit and spices. You can easily double the recipe, but don’t double the crust -change up to 1/3C. It makes plenty.

Prep time: 10 minutes
Cook time: 15 minutes
Serves 12 people

Categories: Quick Bread


  • 3/4 C all purpose flour
  • 3/4 C white whole wheat flour
  • 1/2 C rolled oats (not quick cook!)
  • 1/2 C brown sugar
  • 2tsp baking powder
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/4tsp cloves
  • 1 C fresh or frozen cranberries
  • 2 eggs
  • 1/2 C buttermilk
  • 1/2 C butter, melted
  • Dutchy Crust:
  • 1/4 C butter, room temp.
  • 1/4 C brown sugar
  • 1/4 C rolled oats
  • 1/4 C flour
  • 1tsp cinnamon


  1. Mix Crust ingredients in a small bowl and set aside.

  2. Preheat oven to 400 degrees F and spray/grease muffin tins.

  3. In a large bowl, mix flours, oats, sugar, baking powder, baking soda, and spices.

  4. Add fruit and stir to coat.

  5. In a small bowl, beat eggs, stir in buttermilk and melted butter.

  6. Add the egg mixture to the dry mixture and stir until combined. Don’t over-stir.

  7. Fill greased muffin tin(s) 2/3 full with batter.

  8. Top each with some Crust mixture.

  9. Bake for 15-20 minutes depending on your oven and size of muffins. Test with toothpick.

  10. Let cool in pan for about 5 mins then turn out to cool.

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