Oatmeal Muffins

Is your morning routine feeling stale and boring? Maybe these oatmeal muffins are just what you need to reawaken (hehehe) your morning meal.  These are really good.  My kids loved them just as much as Ben and I - that's when I know a recipe is really worth keeping.

Oatmeal Muffins
Topping
1/2 cup old fashioned oats
1/3 cup flour
1/3 cup chopped pecans
1 1/4 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons butter, melted
Muffins
8 Tablespoons butter
2 cups old fashioned oats
1 3/4 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups brown sugar
1 3/4 cups milk
2 eggs, beaten




For the topping:   Combine oats, flour, pecans, sugar, cinnamon and salt in medium bowl.







Drizzle melted butter over mixture and stir to combine.









For the muffins:  Grease muffin tin.  Melt 2 Tablespoons butter in a skillet.
Add oats and cook until golden brown.  (6-8 minutes)

 

 
Transfer oats to food processor and process into a fine meal.

 

Add flour, salt, baking powder and baking soda.  Pulse 3-5 times.

 

Stir together 6 Tablespoons melted butter and brown sugar.
















Add milk and eggs.
Whisk in 1/2 of flour mixture then the other half.  Let batter sit for 20 minutes.








Heat oven to 375.  Fill greased muffin cups to the top with batter.

The recipe says that it will fill 12 muffin cups, mine filled 17 1/2.












Spread streusel topping evenly over unbaked muffins.







Bake 18-25 minutes at 375.  Cool 10 minutes in pan.

Remove muffins from tin and place on wire rack to cool.

These muffins are awesome.

 I had mine with a tart cherry almond compound butter.

Shake up your breakfast routine with a batch of oatmeal muffins.  Yummy and delicious.

Ciao!


Oatmeal Muffins
Topping
1/2 cup old fashioned oats
1/3 cup flour
1/3 cup chopped pecans
1 1/4 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons butter, melted
Muffins
8 Tablespoons butter
2 cups old fashioned oats
1 3/4 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups brown sugar
1 3/4 cups milk
2 eggs, beaten
For
the topping:   Combine oats, flour, pecans, sugar, cinnamon and salt in
medium bowl.  Drizzle melted butter over mixture and stir to
combine.
For the muffins:  Grease muffin tin.  Melt 2
Tablespoons butter in a skillet.   Add oats and cook until golden
brown.  (6-8 minutes)  Transfer oats to food processor and process into a
fine meal.  Add flour, salt, baking powder and baking soda.  Pulse 3-5
times.  Stir together 6 Tablespoons melted butter and brown sugar.  Add
milk and eggs.  Whisk in 1/2 of flour mixture then the other half.  Let
batter sit for 20 minutes.  Heat oven to 375.  Fill greased muffin cups
to the top with batter.  The recipe says that it will fill 12 muffin
cups, mine filled 17 1/2.  Bake 18-25 minutes at 375.