The Greatest Oatmeal Streusel Muffins

I've been baking again! Nothing feels quite as wonderful on a cold, winter day to have a warm kitchen with the smell of something wonderful baking in the oven. And these muffins are wonderful! Moist, flavorful, with a crunchy streusel topping that you will want to pick off your plate to eat every last crumb.
 

I don't know if the secret to these delicious muffins is the unique recipe which includes toasting and pulverizing the oats or the oodles of melted butter.  Probably both!  I have to say that they are the best oat muffins I've ever made.  They are so tender you won't need to add any butter while eating them. They are perfect on their own.

Warm from the oven they are a little bit of sunshine on a cold day.  Wonderful with a cup of coffee for breakfast or with a glass of milk for a snack after snowman building. 

Try these - you won't regret it!

The Greatest Oatmeal Streusel Muffins

Adapted from America's Test Kitchen

Printable Recipe

Makes 12 Muffins

Notes:  This recipe requires Old Fashioned Rolled Oats - Not Instant or Quick.My adaptation includes graham flour and ground cardamom. 

STREUSEL 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 (walnuts may be substituted)
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 1/4 cups (8 3/4 ounces) all purpose flour

1/2 cup graham flour (I find Bob's Red Mill brand at my grocery store in the baking aisle) (you may omit and use just all purpose flour instead)

1 1/2 teaspoons salt

3/4 teaspoon ground cardamom (my addition)
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

To make the streusel topping, combine oats, flour, pecans, sugar, cinnamon, and salt and cardamom in a medium bowl. Drizzle the 4 tablespoons of melted butter over the mixture and stir to combine thoroughly.  Set aside.

To make the muffins, grease and flour 12-cup muffin tin (I use baking spray with flour, such as Bakers Joy).  Melt 2 tablespoons butter in a 10 or 12-inch skillet over medium heat. Add the rolled oats and cook, stirring frequently, until oats turn golden brown and smell like cooked popcorn, about 6 to 8 minutes. Transfer the toasted oats to a food processor and process into a fine meal, about 30 seconds. Add the flour, salt, baking powder, and baking soda to the oat in the food processor and pulse until combined, about 3-4 pulses.

Stir the 6 tablespoons melted butter and sugar together in a large bowl until smooth. Add the milk and eggs and whisk until smooth. Using the whisk, gently fold half of the 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 the batter aside for 20 minutes during which time it will thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

Using a large ice cream scoop or a 1/2 cup measuring cup, divide the batter equally among prepared muffin cups (about ½ cup batter per cup  they will be filled to the rim). Evenly sprinkle the streusel topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating the muffin tin halfway through the baking time.

Allow the muffins to cool in muffin tin on a wire rack or wooden board for about 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving. Unused muffins can be frozen to preserve freshness. 

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