Oatmeal Muffins

From Oatmeal Muffins and Granola

Oatmeal Muffins

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...

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 butter and eliminated extraneous spices from the batter. To ensure a lump-free batter, we used a whisk to fold the wet and dry ingredients together and allow the batter to sit and hydrate for 20 minutes before baking. Finally, we made an apple crisp–inspired topping of crunchy oats, nuts, and brown sugar.

Watch the Full Episode

Oatmeal Muffins and GranolaSeason 14, Ep. 1414

Test cook Dan Souza teaches host Christopher Kimball how to bake the best Oatmeal Muffins. Next, equipment expert Adam Ried reveals his top pick for drip coffee makers in the Equipment Corner. And...