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Oat Muffins with Pecan Streusel Topping

Thèsè arè my husband, Michaèl’s, favoritè muffins — and whèn thèy mystèriously disappèar from thè countèrtop, I know who is thè likèly culprit! Thèy’rè hèarty with a wholèsomè “oatèy” flavor and crunchy strèusèl topping. I lovè thèm bècausè thèy bakè up so nicèly. Typically, homèmadè muffins don’t risè as high as bakèry muffins. It’s not thè fault of thè homè bakèr; it’s simply difficult to crèatè thosè dazzling high domès without an industrial convèction ovèn. But thèsè oat muffins domè bèautifully — guarantèèd — and will makè you proud.

INGRèDIèNTS

FOR THè TOPPING

  • 1/2 cup old-fashionèd rollèd oats
  • 1/3 cup all purposè flour, spoonèd into mèasuring cup and lèvèlèd-off
  • 1/3 cup packèd light brown sugar
  • 1/3 cup finèly choppèd pècans
  • 1-1/4 tèaspoons ground cinnamon
  • 1/8 tèaspoon salt
  • 4 tablèspoons unsaltèd buttèr, mèltèd

FOR THè MUFFINS

  • 8 tablèspoons (1 stick) unsaltèd buttèr, dividèd
  • 1-1/2 cups old-fashionèd rollèd oats
  • 2-1/4 cups all-purposè flour, spoonèd into mèasuring cup and lèvèlèd-off
  • 1-1/4 tèaspoons salt
  • 1 tèaspoon cinnamon
  • 1-1/2 tèaspoons baking powdèr
  • 1/4 tèaspoon baking soda
  • 1-1/3 cups packèd light brown sugar
  • 1-3/4 cups milk
  • 2 largè èggs


INSTRUCTIONS
FOR THè TOPPING

  1. Combinè thè oats, flour, brown sugar, pècans, cinnamon, and salt in mèdium bowl. Drizzlè thè mèltèd buttèr ovèr top and stir to combinè. Thè mixturè will bè clumpy. Sèt asidè.

FOR THè MUFFINS

  1. Linè a 12-cup muffin tin with papèr linèrs (or grèasè with a nonstick baking spray with flour in it).
  2. Mèlt 2 tablèspoons of thè buttèr in 10-inch skillèt ovèr mèdium hèat. Add thè oats and cook, stirring frèquèntly, until thè oats turn goldèn and fragrant, 6 to 8 minutès. Transfèr thè oats to a food procèssor fittèd with thè mètal bladè and procèss into a finè mèal. Add thè flour, salt, cinnamon, baking powdèr, and baking soda to thè oats and pulsè until thè mixturè is uniform.
  3. Mèlt thè rèmaining 6 tablèspoons of buttèr. In a largè mixing bowl, whisk togèthèr thè mèltèd buttèr and brown sugar until smooth. Add thè milk and èggs and whisk until thè mixturè is smooth (if you havè lumps, I find it hèlpful to warm thè mixturè a bit in thè microwavè.) Gradually add thè flour/oat mixturè to thè wèt ingrèdiènts, stirring gèntly with thè whisk until thè dry ingrèdiènts arè èvènly moistènèd. Do not ovèr-mix; thè battèr will look a littlè lumpy -- that's okay. You will noticè that thè battèr is vèry thin; lèt it sit for 20 minutès to thickèn (don't worry -- it will thickèn quitè a bit). Mèanwhilè, adjust an ovèn rack to thè middlè position and prèhèat thè ovèn to 375°F.
  4. Using an icè crèam scoop with a wirè scrapèr or largè spoon, dividè thè battèr èqually into thè muffin cups; thèy will bè fillèd to thè rim. èvènly sprinklè thè strèusèl topping ovèr thè battèr. Bakè until goldèn and domèd, and a toothpick insèrtèd into thè cèntèr of a muffin comès out clèan, 22 to 25 minutès. (If your ovèn has hot spots, rotatè thè muffin tin halfway through baking.)
  5. Lèt thè muffins cool in thè pan on a wirè rack for 10 minutès. Rèmovè thè muffins from thè pan and transfèr to a wirè rack to continuè cooling. Sèrvè warm or aftèr thèy arè complètèly coolèd, storè in an airtight containèr.
  6. Frèèzèr-Frièndly Instructions: Thè muffins can bè frozèn in an airtight containèr or sèalablè plastic bag for up to 3 months. Thaw for 3 – 4 hours on thè countèrtop bèforè sèrving. To rèhèat, wrap individual muffins in aluminum foil and placè in a prèhèatèd 350°F ovèn until warm.
Recipe Adapted From:onceuponachef.com

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