Oatmeal Muffins
By Dan SouzaPublished on September 5, 2013
Time
1½ hours
Yield
Makes 12 Muffins
Ingredients
TOPPING
½ cup (1 ½ ounces/43 grams) old-fashioned rolled oats ⅓ cup (1 ⅔ ounces/47 grams) all-purpose flour ⅓ cup pecans, chopped fine⅓ cup packed (2 ⅓ ounces/66 grams) light brown sugar 1 ¼ teaspoons ground cinnamon ⅛ teaspoon salt 4 tablespoons unsalted butter, meltedMUFFINS
2 tablespoons unsalted butter, plus 6 tablespoons melted2 cups (6 ounces/170 grams) old-fashioned rolled oats 1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour 1 ½ teaspoons salt ¾ teaspoon baking powder ¼ teaspoon baking soda 1 ⅓ cups packed (9 ⅓ ounces/265 grams) light brown sugar 1 ¾ cups milk 2 large eggs, beatenBefore You Begin
Do not use quick or instant oats in this recipe. Walnuts may be substituted for the pecans. The easiest way to grease and flour the muffin tin is with a baking spray with flour.
Instructions
- Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.
- Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
- Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
- Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
for the topping
for the muffins
Time
1½ hoursYield
Makes 12 MuffinsIngredients
TOPPING
½ cup (1 ½ ounces/43 grams) old-fashioned rolled oats
⅓ cup (1 ⅔ ounces/47 grams) all-purpose flour
⅓ cup pecans, chopped fine
⅓ cup packed (2 ⅓ ounces/66 grams) light brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon salt
4 tablespoons unsalted butter, melted
MUFFINS
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces/170 grams) old-fashioned rolled oats
1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour
1 ½ teaspoons salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ⅓ cups packed (9 ⅓ ounces/265 grams) light brown sugar
1 ¾ cups milk
2 large eggs, beaten
Test Kitchen Techniques
Ingredients
TOPPING
½ cup (1 ½ ounces/43 grams) old-fashioned rolled oats
⅓ cup (1 ⅔ ounces/47 grams) all-purpose flour
⅓ cup pecans, chopped fine
⅓ cup packed (2 ⅓ ounces/66 grams) light brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon salt
4 tablespoons unsalted butter, melted
MUFFINS
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces/170 grams) old-fashioned rolled oats
1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour
1 ½ teaspoons salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ⅓ cups packed (9 ⅓ ounces/265 grams) light brown sugar
1 ¾ cups milk
2 large eggs, beaten
Test Kitchen Techniques
Ingredients
TOPPING
½ cup (1 ½ ounces/43 grams) old-fashioned rolled oats
⅓ cup (1 ⅔ ounces/47 grams) all-purpose flour
⅓ cup pecans, chopped fine
⅓ cup packed (2 ⅓ ounces/66 grams) light brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon salt
4 tablespoons unsalted butter, melted
MUFFINS
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces/170 grams) old-fashioned rolled oats
1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour
1 ½ teaspoons salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ⅓ cups packed (9 ⅓ ounces/265 grams) light brown sugar
1 ¾ cups milk
2 large eggs, beaten
Test Kitchen Techniques
Why This Recipe Works
For an oatmeal muffin that is packed with oats but also has a fine, tender texture, we processed old-fashioned rolled oats into a flour in the food processor. To boost oat flavor, we first toasted the oats in a couple of tablespoons of butter and eliminated extraneous spices from the batter. To ensure a lump-free batter, we used a whisk to fold the wet and dry ingredients together and allow the batter to sit and hydrate for 20 minutes before baking. Finally, we made an apple crisp–inspired topping of crunchy oats, nuts, and brown sugar.
Before You Begin
Do not use quick or instant oats in this recipe. Walnuts may be substituted for the pecans. The easiest way to grease and flour the muffin tin is with a baking spray with flour.
Instructions
- Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.
- Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
- Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
- Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
for the topping
for the muffins
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