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