These delicious muffins have tons of oat flavor, with oat flour in the batter and an oaty cinnamon streusel topping. This is one of my favorite baking recipes!
For the Topping:
1/4cupold fashioned oats
3tbsppacked brown sugar
For the muffins:
3ozoat flourabout 2/3 cup, (I used Bob's Red Mill)
4.5ozall purpose flour, by weight(slightly less than 1 cup measured)
3/4cuppacked brown sugar
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.
Portion the muffin batter into the muffin tins using a cookie scoop, and fill them nearly all the way. Sprinkle the brown sugar pecan crumble on top and bake the muffins for 22-25 minutes until a toothpick inserted in the center comes out clean. Try not to overbake the muffins. Let the muffins cool on a wire rack, and enjoy!