Wow, can it actually be Valentine’s Day tomorrow already? My girls have been excited for Valentine’s Day for weeks – the other night my older daughter asked if we could go to my closet and pick out my outfit. For a split second I thought she was talking about for the next day…then I realized, she was talking about Valentine’s Day. Let’s see if I can actually remember to wear red tomorrow morning – it is not really my thing, but I know it would make them so happy if I did.
So, my older daughter is having a Valentine’s Day brunch party at school – and I can’t believe it – but this is her last year of parties…next year she will be in middle school. She was told to bring something you would eat for breakfast – she even gave me some suggestions on what she could bring – bacon, eggs, sausage…seriously? How would that survive the bus ride, and then the couple of hours of school before the party? I just laughed. Then she suggested muffins – ok then, excellent choice.
I went to the pantry to look in my recipe file, and there they were – sitting there, just waiting for an occasion. I have to admit though, staring at the title, they did not sound that appealing. I had to convince her that these would be delicious, even though I was definitely skeptical myself. We made them this weekend, and I swear – these are better than the Quaker Maple and Brown Sugar Oatmeal you buy in those individual packets. These were AMAZING!! Cook’s Illustrated really hit a home run here. The funny part of this recipe is that the batter actually looks like oatmeal! These were some of the best muffins I have ever made – oh, and that topping – to die for!! What a winning recipe. So – if you are still up at this hour, trying to decide what to make for your loved ones tomorrow – how about surprising them with some of these lovely baked goods? Oh, and don’t forget to wear red tomorrow!
- 1/2 cup old-fashioned rolled oats (1 1/2-oz)
- 1/3 cup all-purpose flour (1 2/3-oz)
- 1/3 cup pecans, finely chopped (optional)
- 1/3 cup packed light brown sugar (2 1/3-oz)
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter, plus 6 tablespoons unsalted butter, melted
- 2 cups old-fashioned rolled oats (6-oz)
- 1 3/4 cups all-purpose flour (8 3/4-oz)
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups packed light brown sugar (9 1/3-oz)
- 1 3/4 cups milk
- 2 large eggs, beaten
Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.
Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375°F.
Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
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