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Sep 30, 2019

Oatmeal Muffins

These oatmeal muffins are loaded with lots of toasted oats and are finished with a crunchy oat, pecan, and brown sugar topping.

Oatmeal Muffins

These oatmeal muffins need a better name than "oatmeal muffins." They are so much more.

First, you toast rolled oats in a buttered skilled until they are fragrant and golden brown. Next, you process the toasted oats in a food processor to turn them into flour.

The toasted oats, when turned into flour, make such a big difference in the flavor and tenderness of these muffins. Help me come up with a better name for these muffins!

P.S. If you love the idea of oatmeal muffins, be sure to try these Small Batch Apple Nut and Blueberry Muffins. They are also covered in a delicious topping. You could also try these Candied Ginger and Oatmeal Muffins. Also very tasty.

Oatmeal Muffins with topping

How to make the oatmeal pecan brown sugar topping: 

The topping for these oatmeal muffins is super easy to make. First, you stir together some rolled oats, flour, finely chopped pecans, sugar, brown sugar, cinnamon, and salt. Next, you stir in some melted butter.

This is so much easier than trying to incorporate cold butter into a streusel.

Oatmeal Muffins with topping in a basket

Oats don't necessarily have a lot of flavor and can actually be kind of bland. They also take a lot of time to absorb liquid in batter.

Because you toast the oats in butter in a skillet and then process the oats to make a flour, you develop flavor and ensure that the oats will quickly absorb liquid.

In addition, you let the batter sit for 20 minutes to ensure the batter is hydrated.

These muffins were definitely very tasty. I could have eaten the tops of all of the muffins in one day.

Briefly heating these muffins in the oven or microwave and spreading them with butter sprinkled with cinnamon sugar is my favorite way to enjoy them. So good.

September Muffin Monday Recipes: 

Oatmeal Muffins with topping in a bread basket

Oatmeal Muffins

Yield: 12 muffins
These oatmeal muffins are loaded with lots of toasted oats and are finished with a crunchy oat, pecan, and brown sugar topping.


For the Topping
  • 1/2 cup rolled oats
  • 1/3 cup all purpose flour
  • 1/3 cup pecans, finely chopped
  • 1/3 cup packed light brown sugar
  • 1 1/4 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted
For the Muffins
  • 2 tablespoons butter, plus 6 tablespoons more, melted
  • 2 cups 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 powder
  • 1 1/3 cup (9 1/3 ounces) packed brown sugar
  • 1 3/4 cups milk
  • 2 large eggs, beaten


How to cook Oatmeal Muffins

To Make the Topping
  1. Combine the oats, flour, pecans, sugar, cinnamon, and salt in a medium bowl.
  2. Add the melted butter and stir. Set aside. 
For the Muffins
  1. Spray a 12-cavity muffin tin with spray oil.
  2. Melt 2 tablespoons of butter in a 10-inch skillet over medium. Add the oats and cook, stirring regularly, until the oats begin to brown, about 6 to 8 minutes. 
  3. Add the oats to a food processor, and process until the oats turn into flour, about 30 seconds.
  4. Add the flour, salt, baking powder, and baking soda to the oats.  Pulse about 3 more times. 
  5. Stir 6 tablespoons of melted butter and the sugar together in a large bowl until smooth. Add the milk and eggs. Whisk until smooth. 
  6. Using a whisk, fold in half of the oat and flour mixture. Add the rest of the oat and flour mixture and continue to fold with a whisk until there are no longer streaks of flour. 
  7. Set the batter aside and let it sit for 20 minutes. 
  8. Heat the oven to 375 degrees F. 
  9. Divide the batter evenly among the cavities of the muffin tin. 
  10. Sprinkle the tops with the topping (about 2 tablespoons per muffin).
  11. Bake for for 18 to 25 minutes, until a toothpick comes out clean. 
  12. Cool the muffins in the tin on a wire rack for 10 minutes. 
  13. Turn them out to continue to cool on the wire rack and serve warm. Completely cool leftovers before storing. 
Fat (grams)
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Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.
muffins, oats, pecans
muffins, breakfast
Created using The Recipes Generator
This recipe was adapted from America's Test Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Would you like to comment?

  1. I would love one of these with my coffee right now. YUM

  2. Toasting the oats then grinding to your own flour?! That sounds amazing - I can only imagine the extra depth of flavor you get with that method.

  3. You gotta mention the toasting! Toasted Oatmeal Muffins? Doesn't that sound more appealing than just Oatmeal Muffins? I think so. I also think they look amazing, with that crunchy, bumpy topping!


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