You know those oatmeal muffins that you probably serve to everyone, for breakfasts, mid morning snack, afternoon snack, evening snack, etc….
This morning I tried Cook’s Illustrated toasted oatmeal muffins, knowing that any recipe they put out is, they believe, the best one ever. I read through it and became intrigued.
The goal of the author/chef was to make a very oatmeal-y muffin but without any gumminess The trick? Toast two cups of oats in two tablespoons of butter until golden brown and then give it a whirl in a food processor. The resulting caramel-y oat flour makes for a gorgeously speckled muffin.
The topping is perfect, too. A crunchy sweet blend of oats, pecans, brown sugar, cinnamon.
For the batter:
8 tablespoons butter, divided
2 cups rolled oats
1 3/4 cups flour
1 ½ teaspoons salt
3/4 teaspoons baking powder
1/4 teaspoons baking soda
1 1/3 cups brown sugar, packed
1 3/4 cups milk
2 eggs, beaten
Melt 2 tablespoons of butter in a skillet. Add the oats and stir over medium heat for about 6-8 minutes until toasty brown. Give it a whirl in your food processor for 30 seconds then add the remaining dry ingredients (not the brown sugar) and blitz to combine.
Melt the remaining 6 tablespoons of butter. In a large bowl, whisk the butter with the sugar. Add the eggs and milk. Whisk in the dry ingredients. The batter will be very thin. Allow to rest( Very Important) at room temperature for 20 minutes to thicken up before ladling into paper-lined muffin tins.
For the topping:
½ cup rolled oats
1/3 cup flour
1/3 cup pecans, chopped fine
1/3 cup brown sugar
1 1/4 teaspoons cinnamon
1/8 teaspoon salt
4 tablespoons butter, melted
Stir together. Sprinkle over the muffins.
Bake the muffins at 375 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
Yield: 12 large muffins or 18 medium muffins This recipe is a keeper, enjoy!