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Oat Muffins with Pecan Streusel Topping

5 stars based on 4 votes

Oatmeal-Muffins-with-Pecan-Streusel

These are my husband, Michael’s, favorite muffins — and when they mysteriously disappear from the countertop, I know who is the likely culprit! They’re hearty with a wholesome “oatey” flavor and crunchy streusel topping. I love them because they bake up so nicely. Typically, homemade muffins don’t rise as high as bakery muffins. It’s not the fault of the home baker; it’s simply difficult to create those dazzling high domes without an industrial convection oven. But these oat muffins dome beautifully — guaranteed — and will make you proud.

ingredients

Begin by making the streusel topping. Combine the oats, flour, brown sugar, pecans, cinnamon and salt in a bowl.

topping-1

Drizzle with melted butter and stir to combine. The mixture should be clumpy.

topping-2

Set that aside, then move on to the oats. Melt the butter in a pan.

melted-butter

Add the oats and cook for 6-8 minutes, until the oats and fragrant and golden. This step enhances the oat flavor.

toasting-oats

Transfer the oats to a food processor.

oats

Process until the oats are finely ground.

ground-oats

Then add the remaining dry ingredients.

oats-and-flour

Process again until uniform.

dry-ingredients

In a large bowl, whisk together the melted butter and brown sugar.

butter-and-sugar-2

Add the milk and eggs.

adding-eggs-and-milk

Whisk to combine.

batter-1

Gradually add the flour, stirring with the whisk, until the mixture is evenly moistened. It will look a little lumpy — that’s okay.

batter-2

The batter will be quite thin. Let it sit for 20 minutes to thicken; it will thicken up quite a bit.

batter-3

Using an ice cream scooper with a wire scraper or a spoon, fill the muffin cups to the rim with the batter.

ready-to-bake-1

Then top with the streusel.

ready-to-bake-2

Bake for 22-25 minutes.

cooling-muffins

Let the muffins cool in the pan for ten minutes, then transfer to a wire rack to continue cooling. Serve warm.

Oatmeal-Muffins-with-Pecan-Streusel-1

Note: My starting point for this recipe was this oatmeal muffin from Cook’s Illustrated. I found their version to be a bit too dense, so I adjusted the ratio of oats to flour (increasing the flour and reducing the oats), and I also increased the leavening agents. For flavor, I added more cinnamon and reduced the salt.

 

Oat Muffins with Pecan Streusel Topping

Servings: 12 muffins
Prep Time: 1 Hour
Cook Time: 25 Minutes
Total Time: 1 Hour 45 Minutes

Ingredients

For the Topping

  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup all purpose flour, spooned into measuring cup and leveled-off
  • 1/3 cup packed light brown sugar
  • 1/3 cup finely chopped pecans
  • 1-1/4 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted

For the Muffins

  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1-1/2 cups old-fashioned rolled oats
  • 2-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/4 teaspoons salt
  • 1 teaspoon cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1-1/3 cups packed light brown sugar
  • 1-3/4 cups milk
  • 2 large eggs

Instructions

For the Topping

  1. 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.

For the Muffins

  1. Line a 12-cup muffin tin with paper liners (or grease with a nonstick baking spray with flour in it).
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Note: Store muffins in an airtight container. They can be reheated in the microwave.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 muffin
  • Calories: 423
  • Fat: 17g
  • Saturated fat: 9g
  • Carbohydrates: 62g
  • Sugar: 32g
  • Fiber: 3g
  • Protein: 7g
  • Sodium: 377mg
  • Cholesterol: 65mg

Reviews & Comments

  • These looked so good and worth the time, alas, they were flat and spread all over the tin, what happened? Your recipes always turn out so well, I am wondering what went wrong this time!

    - Jane on March 8, 2017 Reply
    • Hi Jane, Sorry you had a problem with these. They definitely should’ve risen nicely. Is it possible that you could’ve made a measuring mistake?

      - Jenn on March 9, 2017 Reply
  • 5 stars

    Made these for a friend’s pot-luck breakfast. Everyone loved them. I’d recommend making a double batch of the topping, though, since I definitely got 24 (not the listed 12) muffins out of the batch, and the crunchy-sweet streusel is the exciting part.

    - Sarah on July 9, 2016 Reply
  • 5 stars

    Hi- You mentioned convection ovens in regards to muffin baking. I never use the convection setting on my ovens (mostly from lack of knowledge). Should I use them for baking & if so how long would these bake on the convection setting? Thanks (love all your recipes)

    - Jill on April 28, 2016 Reply
    • Hi Jill, All of my recipes are based on baking with the standard setting (not convection). You can use the convection setting if you’d prefer. While the adjustments vary by manufacturer, typically you’d need to either by lower the oven’s temperature by about 25 degrees or by shorten the cooking time by about a quarter. Here are some guidelines that may help.

      - Jenn on April 28, 2016 Reply
  • 5 stars

    I made these for my daughter when she was home visiting and she loved them. Now she is back in Denver and wants to try making them. I am not familiar with higher altitude baking. Will she have to adjust the recipe? Thanks for any help!

    - Tracie Smith on January 18, 2016 Reply
    • Tracie, So glad she liked them. This link has some great tips/adjustments needed for high altitude baking. Hope that helps!

      - Jenn on January 18, 2016 Reply
  • What is your suggestion for making these ahead of time? Can i make batter the night before and bake in the morning or should i bake at night and heat in the morning?

    - Shelley on December 2, 2015 Reply
    • I would suggest baking them the night before and them reheating them in the morning. They can be reheated in the microwave. Enjoy!

      - Jenn on December 2, 2015 Reply
  • 5 stars

    I made these today and they turned out PERFECT!!!!! I can see why these are your husbands favorites. I made 6 muffins and then I made 24 mini muffins for my grandson. These are a winner in my book. Thanks for sharing it with me.

    - Frances on October 18, 2015 Reply
  • Can you replace quick cook oats for the old fashion oats?

    - Virginia Katis on October 16, 2015 Reply
    • Hi Virginia, I think that will work since they get ground into oat flour anyway. Please let me know how they turn out!

      - Jenn on October 16, 2015 Reply
  • Love your recipe, but how would it fit into a dessert plan for a diabetic type 2?

    - Jere on October 15, 2015 Reply
    • Thank you, Jere. Unfortunately, it would not. Sorry!

      - Jenn on October 20, 2015 Reply

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