Oat Muffins with Brown Sugar Pecan Crumble

By dkanon

Ingredients

• 1/4 cup old fashioned oats
• 1/4 cup flour
• 1/4 cup pecans, finely chopped
• 3 tbsp packed brown sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp melted butter
• 3 oz oat flour (about 2/3 cup), (I used Bob's Red Mill)
• 4.5 oz all purpose flour (slightly less than 1 cup)
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 4 tbsp melted butter
• 3/4 cup packed brown sugar (about 4.5 oz)
• 7/8 cup milk
• 1 egg

Details

Servings 6
Adapted from fifteenspatulas.com

Preparation

Step 1

Preheat the oven to 375 degrees F, and prepare a muffin tin with 6-7 cupcake papers in it.

Start by making the topping. In a small bowl, stir to combine the oats, flour, pecans, brown sugar, cinnamon, and salt. Drizzle over the melted butter and stir everything around until the ingredients start to clump up and form into a crumble. Set this crumble mixture aside for later.

To make the muffin batter, sift to combine the oat flour, all purpose flour, salt, baking powder, and baking soda. Oat flour tends to have lumps in it, and sifting will break them up. Set that aside. In another bowl, whisk to combine the melted butter, brown sugar, milk, and egg until smooth. Add half of the oat flour mixture to the wet ingredients, and stir gently. Add the rest of the oat mixture and stir until there aren't any more streaks of flour, but there are still plenty of lumps.