Oatmeal Muffins

Name: Oatmeal Muffins
Yield: Makes 12 Muffins
Ingredients: 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; 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; 2 tablespoons, unsalted butter, plus 6 tablespoons melted; 2 cups (6 ounces), old-fashioned 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 soda; 1 1/3 cups packed (9 1/3 ounces), light brown sugar; 1 3/4 cups, milk; 2 , large eggs, beaten

56 comments

Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV

Desserts or Baked Goods

Quick Breads

Breakfast & Brunch

What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.

SERVESMakes 12 Muffins

TIME1½ hours

has video

WHY THIS RECIPE WORKS

For an oatmeal muffin that is packed with oats but also has a fine, tender texture, we processed old-fashioned rolled oats into a flour in the food processor. To boost oat flavor, we first toasted the oats in a couple of tablespoons of butt...

This is a members' feature.