Imagine waking up to the most tantalizing aroma of freshly baked muffins, where hearty oats meet a crunchy pecan streusel in a morning masterpiece that will transform your breakfast routine forever. These aren't just any muffins – they're a perfect harmony of wholesome goodness and decadent texture that will have your family racing to the kitchen. Packed with nutritious rolled oats and topped with a irresistible nutty crumble, these muffins are about to become your new breakfast obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup flour (for streusel)
- 1/4 cup butter (for streusel)
- 1/4 cup brown sugar (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine rolled oats and milk. Let the mixture sit for 10 minutes to allow oats to soften and absorb the liquid.
- Add brown sugar, vegetable oil, and egg to the oat mixture. Whisk thoroughly until all ingredients are well combined and smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet oat mixture, stirring gently until just combined. Be careful not to overmix, as this can make muffins tough.
- For the streusel topping, mix 1/4 cup flour, chopped pecans, 1/4 cup brown sugar, and cold butter in a small bowl. Use your fingers to create a crumbly texture.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the pecan streusel topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Make sure your ingredients are at room temperature for the best mixing and texture.
- When mixing the batter, remember the golden rule: mix until just combined. Overmixing will lead to tough, dense muffins.
- For extra moisture, you can soak the oats in milk for up to 15 minutes before mixing.
- Use cold butter for the streusel to ensure a crumbly, crisp topping.
- Check muffins a few minutes early – ovens can vary, and you want a moist, not dry, result.
- Let muffins cool slightly in the tin to help them set, but don't leave them too long or they'll steam and lose their crisp top.
- For a flavor variation, try adding cinnamon to the streusel or replacing some of the milk with buttermilk for extra tenderness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: g
Cholesterol: 25mg
