MAKES 12 MUFFINS
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 baking spray with flour. See the sidebars that follow the recipe.
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TOPPING |
|
|
½ |
cup (1½ ounces) old-fashioned rolled oats |
|
⅓ |
cup (1⅔ ounces) all-purpose flour |
|
⅓ |
cup pecans, chopped fine |
|
⅓ |
cup packed (2⅓ ounces) light brown sugar |
|
1¼ |
teaspoons ground cinnamon |
|
⅛ |
teaspoon salt |
|
4 |
tablespoons unsalted butter, melted |
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MUFFINS |
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|
2 |
tablespoons unsalted butter, plus 6 tablespoons melted |
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2 |
cups (6 ounces) old-fashioned rolled oats |
|
1¾ |
cups (8¾ ounces) all-purpose flour |
|
1½ |
teaspoons salt |
|
¾ |
teaspoon baking powder |
|
¼ |
teaspoon baking soda |
|
1⅓ |
cups packed (9⅓ ounces) light brown sugar |
|
1¾ |
cups milk |
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2 |
large eggs, beaten |
1. FOR THE TOPPING: Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.
2. FOR THE MUFFINS: Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell like popcorn, 6 to 8 minutes. Transfer oats to 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.
3. Stir 6 tablespoons melted butter and sugar together in 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 side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
4. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center of muffin comes out clean, 18 to 22 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in tin for 10 minutes, then transfer to wire rack and serve warm.