Oatmeal Muffins

I have to confess that I have a real sweet tooth.  It's one of my vices.  I'm the kind of person that would crave a little sweet snack whenever ordering coffee at a coffee shop.  But all too often, I'm disappointed with the muffin selection out there.  Often they are too bland and not the right texture.   I made these muffins not too long ago and immediately found them super satisfying.  The perfect texture with a nice nuttiness which made the flavour of this muffin more interesting and less one dimensional.

Sometimes I'm particular in my ways and I tend to eat a muffin like how some people eat oreos.  They always have their techniques.  For me, I prefer splitting the muffin open eating the bottom and then eating the top.  Because everyone knows that muffin tops are the best part!!  Especially these muffins have a crumble topping so that makes it even better.  So forget ordering those bland oversized muffins at the coffee shop and make these instead!

Oatmeal Muffins
Yield: 12 muffins

NB: 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.

Ingredients
Topping
1/2 cup (1 1/2 ounces) old-fashioned rolled oats
1/3 cup (1 2/3 ounces) all-purpose flour
1/3 cup pecans, chopped fine
1/3 cup packed (2 1/3 ounces) light brown sugar
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

Muffins
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces) old-fashioned rolled oats
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups packed (9 1/3 ounces) light brown sugar
1 3/4 cups milk
2 large eggs, beaten

For the Muffins:
Grease and flour a 12-cup muffin tin.  Melt 2 tablespoons butter in a 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 a 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 of melted butter and sugar together in a 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 the side of the bowl to release clumps.  Set aside the batter for 20 minutes to thicken.  Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

For the Topping:
Combine oats, flour, pecans, sugar, cinnamon, and salt in a medium bowl.  Drizzle melted butter over mixture and stir to thoroughly combine; set aside.

Using an ice cream scoop or large spoon, divide muffin batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to the rim).  Evenly sprinkle topping over muffins (about 2 tablespoons per muffin).  Bake until toothpick inserted in the 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.

Source: Cook's Illustrated