Oatmeal Muffins Recipe

Name: Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumble topping:; scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour; 1/2 cup / 1.5 oz / 45 g rolled oats; 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar; scant 1/2 teaspoon fine grain sea salt; 1/3 cup / 2.5 oz / 70 g unsalted butter, melted; Muffin batter:; 1 cup / 3.5 oz / 100 g rolled oats; 3/4 cup / 3.5 oz / 100 g unbleached all purpose flour; 3/4 cup / 3.5 oz / 100 g whole wheat pastry flour; 1/2 teaspoon baking soda; scant 1/2 teaspoon fine grain sea salt; 7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan; 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar; 1 1/2 cups / 12 oz / 350 ml plain yogurt; 2 large eggs, whisked

Servings: persons

Crumble topping:
scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup / 2.5 oz / 70 g unsalted butter, melted
Muffin batter:
1 cup / 3.5 oz / 100 g rolled oats
3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
1 1/2 cups / 12 oz / 350 ml plain yogurt
2 large eggs, whisked

1
Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn't use paper liners, and I'm glad I didn't. Place oven racks in top third of oven.
2
Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
3
Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
4
Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
5
Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

1120

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crumble topping:, scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour, 1/2 cup / 1.5 oz / 45 g rolled oats, 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar, and more.

Yes, Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Muffins

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