Oatmeal Pecan Muffins Food

OATMEAL MUFFINS

Steps:

• Combine the oats and milk in a large bowl and let stand 30 minutes.
• Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
• In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
• Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
• Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

OAT MUFFINS WITH PECAN STREUSEL TOPPING

Steps:

• Combine the oats, flour, brown sugar, pecans, cinnamon, and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
• Line a 12-cup muffin tin with paper liners (or grease with a nonstick baking spray with flour in it).
• Melt 2 tablespoons of the butter in 10-inch skillet over medium heat. Add the oats and cook, stirring frequently, until the oats turn golden and fragrant, 6 to 8 minutes. Transfer the oats to a food processor fitted with the metal blade and process into a fine meal. Add the flour, salt, cinnamon, baking powder, and baking soda to the oats and pulse until the mixture is uniform.
• Melt the remaining 6 tablespoons of butter. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the milk and eggs and whisk until the mixture is smooth (if you have lumps, I find it helpful to warm the mixture a bit in the microwave.) Gradually add the flour/oat mixture to the wet ingredients, stirring gently with the whisk until the dry ingredients are evenly moistened. Do not over-mix; the batter will look a little lumpy -- that's okay. You will notice that the batter is very thin; let it sit for 20 minutes to thicken (don't worry -- it will thicken quite a bit). Meanwhile, adjust an oven rack to the middle position and preheat the oven to 375°F.
• Using an ice cream scoop with a wire scraper or large spoon, divide the batter equally into the muffin cups; they will be filled to the rim. Evenly sprinkle the streusel topping over the batter. Bake until golden and domed, and a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. (If your oven has hot spots, rotate the muffin tin halfway through baking.)
• Let the muffins cool in the pan on a wire rack for 10 minutes. Remove the muffins from the pan and transfer to a wire rack to continue cooling. Serve warm or after they are completely cooled, store in an airtight container.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PECAN COFFEE CAKE MUFFINS

Steps:

• _For the Streusel Topping:In large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut it into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized pieces of butter speckled throughout. Add ice cold water 1 tablespoon at a time and blend it into the flour mixture with your fingers until a shaggy streusel topping is formed. Stir in chopped pecans. Cover and refrigerate streusel while muffin batter is prepared._For the Coffee Cake Muffins:Preheat oven to 375°F. Line muffin tin with tall tulip-style paper cupcake liners. In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.In large measuring cup, whisk together eggs, milk and vanilla extract. Pour into dry ingredients and stir until just combined. Add melted butter and stir again until slightly lumpy batter is achieved. Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with generous 1/4 cup of streusel topping. If using standard cupcake liners, top with 2 tablespoons.Bake muffins for 18-23 minutes or until toothpick inserted into centers comes out clean. Serve muffins warm with extra butter. Store leftovers in air-tight container.

APPLE-OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

LEMON PECAN OATMEAL MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Grease muffin tins, or line with paper baking cups.
• In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
• Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
• Stir in pecans.
• Spoon batter into prepared muffin tins, filling 3/4 full.
• Bake for 15 to 20 minutes or until golden brown.

WHOLE ORANGE AND MAPLE OATMEAL MUFFINS

Steps:

• For the muffins: Bring a saucepan of water to a boil. Add the whole orange and simmer, half covered, for 15 minutes. Transfer to a bowl of ice water and let cool completely, about 15 minutes. Chop the orange into pieces. Purée (pits and all) using a mini food processor or a stick blender. Set aside.
• In a small bowl, combine the oats and orange juice and let rest for 15 minutes.
• Preheat oven to 350°F (175°C). Line 12 muffin cups with parchment paper cups.
• In a large bowl, whisk together the white and wheat flours, sugar, baking powder, and salt. In another bowl, whisk together the maple syrup, oil, eggs, vanilla, orange purée, and oats. Pour the mixture over the dry ingredients and mix until just combined. Fold in the walnuts. Set aside while you make the topping.
• For the streusel topping: In a bowl, combine all the ingredients. Using a pastry cutter or a fork, mix until the oil is well distributed and the mixture is crumbly.
• Divide the muffin batter between the cups. Sprinkle with streusel topping. Bake for 25 minutes, or until a toothpick comes out clean.
• VARIATION: You can transform these muffins into a delightful coffee cake! Simply bake in an 8-inch square pan for about 50 minutes, or until a toothpick comes out clean.
• STORAGE: Store muffins in airtight containers at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

INSANELY GOOD BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°.
• Line a muffin tin with liners and lightly spray with oil.
• Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
• In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
• In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
• Combine oats and milk with sugar, applesauce mixture and mix well.
• Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
• Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375*. Grease or line 12 muffin cups.
• Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
• Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
• Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
• Fold in the apples and pecans.
• Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
• Bake @ 375* for 20-25 minutes.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLACKBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
• Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
• Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
• Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

EASY PECAN CARROT MUFFINS

Steps:

• Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
• In a large mixing bowl, whisk together all the dry ingredients.
• In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Fold in the grated carrots and pecan nuts.
• Transfer the batter to the prepared muffin pans, filling each hole to the top.
• Top with a sprinkle of chopped pecans (optional).
• Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
• Remove from the oven and allow to cool before serving.