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Cinnamon Oatmeal Muffins with Pecan and Oat Crumble Topping Recipe

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4.4 from 4 reviews

These Cinnamon Oatmeal Muffins with Pecan and Oat Crumble Topping combine the hearty texture of toasted oats with warm cinnamon and crunchy pecans for a deliciously wholesome breakfast or snack. The oats are toasted and ground to create a unique oat flour base, resulting in moist and flavorful muffins topped with a sweet, buttery crumble.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 muffins

Ingredients

Muffin Base

  • 2 tablespoons butter
  • 2 cups old-fashioned oats
  • 1¾ cups all-purpose flour
  • 1½ teaspoons salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1⅓ cups light brown sugar
  • 6 tablespoons melted butter
  • 1¾ cups milk
  • 2 large eggs

Muffin Topping

  • ½ cup old-fashioned oats
  • ⅓ cup flour
  • ⅓ cup toasted chopped pecans
  • 1¼ teaspoons ground cinnamon
  • 4 tablespoons melted butter
  • ⅓ cup brown sugar (packed)
  • Pinch salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Toast oats: Add 2 cups of oats and 2 tablespoons of butter to a large skillet on medium heat. Toast for about 8 minutes, stirring frequently, until the oats are golden brown. This enhances the oat’s nutty flavor.
  3. Process oats into oat flour: Transfer the toasted oats to a food processor with a metal blade and pulse for about 30 seconds until they resemble a coarse meal.
  4. Combine dry ingredients: Add 1¾ cups all-purpose flour, 1½ teaspoons salt, ¾ teaspoon baking powder, and ¼ teaspoon baking soda to the food processor with oat flour. Pulse to mix well.
  5. Mix wet ingredients and brown sugar: In a large mixing bowl, whisk together 1⅓ cups light brown sugar with 6 tablespoons melted butter. Add 1¾ cups milk and 2 large eggs, stirring gently until combined.
  6. Combine wet and dry ingredients: Gradually whisk in the flour and oat flour mixture into the wet ingredients until well combined. Let the batter rest for 20 minutes to allow the oat flour to absorb the liquids.
  7. Prepare topping: In a separate bowl, mix ½ cup oats, ⅓ cup flour, ⅓ cup toasted chopped pecans, 1¼ teaspoons ground cinnamon, 4 tablespoons melted butter, ⅓ cup packed brown sugar, and a pinch of salt. This will create a crumbly topping for the muffins.
  8. Prepare muffin pan: Spray a 12-cup muffin pan with non-stick baking spray that contains flour for easy muffin removal.
  9. Fill muffin cups: Using a half-cup ice cream scoop, fill each muffin cup to the brim with batter. Evenly sprinkle about 2 tablespoons of the crumble topping over each muffin.
  10. Bake muffins: Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
  11. Cool: Remove muffins from the oven and place on a metal cooling rack for 10 minutes. Carefully turn the muffins out of the pan and let them cool an additional 20 to 30 minutes before serving.
  12. Serve: Enjoy these warm or at room temperature as a satisfying breakfast or snack option.

Notes

  • Toasting the oats before grinding enhances their flavor and improves texture.
  • Letting the batter rest for 20 minutes allows the oat flour to hydrate, resulting in moist muffins.
  • Use a heaping half-cup scoop for evenly sized muffins and consistent baking.
  • Make sure the crumble topping is evenly distributed on each muffin for optimal crunch and flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based milk and butter alternative.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/cinnamon-oatmeal-muffins-with-pecan-and-oat-crumble-topping-recipe/