Imagine waking up to the most heavenly aroma of freshly baked muffins, where every bite promises a perfect balance of wholesome oats and decadent brown sugar pecan crumble. These aren't just ordinary muffins – they're a morning game-changer that will transform your breakfast routine from mundane to magnificent! Packed with nutritious ingredients and topped with a crunchy, caramelized pecan topping, these muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, and salt. Stir the dry ingredients together until well mixed.
- In another bowl, whisk together the milk, vegetable oil, and eggs until they are fully combined. Make sure the eggs are well beaten and the mixture is smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps.
- Once the batter is combined, gently fold in the chopped pecans until evenly distributed throughout the mixture.
- In a separate small bowl, prepare the brown sugar pecan crumble by mixing together the melted butter and any remaining pecans with an additional tablespoon of brown sugar. Stir until the pecans are well coated.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the brown sugar pecan crumble mixture generously on top of each muffin, ensuring that each muffin has a nice layer of the crumble.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious oat muffins with brown sugar pecan crumble warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: The key to tender muffins is gentle mixing. Stop stirring as soon as the ingredients are just combined to prevent tough, dense muffins.
- Crumble Distribution: For the most even crumble topping, use your fingers to sprinkle the pecan mixture, ensuring each muffin gets an equal amount of delicious crunch.
- Check for Doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your muffins are perfectly baked.
- Storage Hack: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- Customize Your Muffins: Feel free to add a dash of cinnamon or vanilla extract to the batter for extra flavor complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
