The other day I was getting ready to experiment with some oatmeal chocolate chip cookies, and then decided why not make oatmeal muffins instead? This recipe took me three tries to get right. The first batch was fine, but a little dry (and even a little is too much), and the second batch I way over-corrected and they were too buttery (yes it’s possible!). Finally, with every bowl, spatula and measuring cup dirty, I got it right!
The buttermilk in these muffins helps soften the oatmeal so that it’s incorporated into the muffins, and the espresso helps give them more depth of flavor, especially to balance the chocolate chips!
- 1 cup old-fashioned rolled oats
- 1 1/4 cup buttermilk
- 1 large egg, beaten
- 1/4 cup packed brown sugar
- 1/2 cup salted butter, melted (one stick) plus 1 tablespoon
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup chopped pecans
- 1/3 cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
Directions:
In a large bowl, combine the rolled oats and buttermilk, making sure all the oats are covered by the milk. Let sit for one hour.
While the oats and buttermilk soak, whisk together the flour, salt, baking powder and baking soda. Set aside.
Preheat the oven to 400 degrees, and prepare a 12-cup muffin tin with wrappers. Alternatively you can butter the pan if you’d prefer.
Add the egg, 1/2 cup butter and brown sugar to the oats mixture and stir until just combined.
Stir the flour mixture into the oats mixture, and fold together until all ingredients are just combined. Fold in the pecans and chocolate chips.
Spoon the batter into the muffin tin cups. I used a cookie dough scoop to make it faster and easier.
Melt the remaining 1 tablespoon of butter, and brush over the muffins. Immediately after, sprinkle the granulated sugar over the muffins.
Bake for about 15 minutes, or until a toothpick comes out with just a few crumbs.
Enjoy!
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