I make a ridiculous amount of muffins.
They’re the perfect thing when you want to use up a little bit of coconut milk or the last 1/4 cup of a few different kinds of nuts or dried fruit, or if you have an apple or banana that isn’t good for much else except baking.
I’ve found that it’s basically impossible to come up with a combo of flavors that doesn’t work when in muffin form. Plus, muffins make a convenient breakfast, snack, or plate of goodies to send off to work with your hubby (you know, for Friday-morning office snacking purposes).
I’ve come up with pretty fantastic recipes for things like Almond Joy Muffins, Double Strawberry Muffins, and Cinnamon Sugar Muffins. The thing is, because my muffins are usually based on whatever it is that I’m trying to use up, I don’t bother to write down the recipe, so I rarely make exactly the same kind of muffins twice. (Oops!)
But these Oatmeal Golden Raisin Muffins with Cream Cheese Glaze had to be shared. They’re the best muffins to have come out of my kitchen in a very long time, maybe ever. Yup.
First off, look how pretty they are all drizzled with glaze. They are so sweetly aromatic, thanks to a spice called mahlab (which comes from a certain type of cherry pit and tastes like a cross between almonds and cherries). I think mahlab is a great addition to just about any recipe with cherries or almonds, and I’ve started adding it to recipes with cranberries too. It adds that inexplicably enticing sweet baked good aroma.
As you probably know, February is National Heart Health Month, so in honor of that, I kept these muffins heart-healthy. They’re vegan, using a flax “egg” instead of regular egg and light olive oil instead of butter. I also added a decent amount of heart-healthy oats, which gives these muffins a hearty, almost slightly chewy texture without making them too dense. Almost like an oatmeal cookie in muffin form.
GO Veggie! Dairy Free Classic Plain Cream Cheese serves double duty in this recipe; I used it inside the muffin batter to help keep them moist, and it also makes a gorgeous glaze for drizzling on top. GO Veggie! Dairy Free Classic Plain Cream Cheese goes along with the heart-healthy theme and keeps these muffins vegan; plus it has fewer calories and fat than regular cream cheese and no cholesterol.
Now, I’ll let you in on a little secret…if you’re pressed for time or want to scale back a little on the sugar, you can skip the glaze altogether and just smear these beauties with a little GO Veggie! Dairy Free Classic Plain Cream Cheese. I promise you won’t be disappointed either way.
How is that for muffin perfection?
- 2 tablespoons ground flaxseed (use golden flaxseed if available)
- ¼ cup (60 ml) warm water
- ⅓ cup (80 ml) light olive oil
- ⅓ cup (80 ml) plain, unsweetened almond milk
- ½ cup (120 g) GO Veggie! Dairy Free Classic Plain Cream Cheese
- ¾ cup (150 g) sugar (or coconut sugar)
- 2 teaspoons pure vanilla extract
- 1½ cups (190 g) whole wheat pastry flour (or all-purpose flour)
- 1¼ cups (100 g) old-fashioned rolled oats (not instant)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground mahlab
- ½ cup (70 g) golden raisins (sultanas), chopped with an oiled knife
- ½ cup (60 g) powdered sugar
- 2 tablespoons GO Veggie! Dairy Free Classic Plain Cream Cheese
- 1 teaspoon plain, unsweetened almond milk
- 1 pinch salt
- 1 pinch ground mahlab
- Preheat the oven to 400F; line a muffin tray with paper liners.
- Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
- Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
- Cool completely on a wire rack before glazing.
- Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.
Disclosure: I received the GO Veggie! products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.