Best Brown Sugar Oat Muffins Recipes

BROWN SUGAR OAT MUFFINS

Steps:

• Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

BROWN SUGAR-OAT CHERRY MUFFINS

Steps:

• 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
• 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
• 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
• 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
• 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.

BROWN SUGAR-OAT CHERRY MUFFINS

Steps:

• In a medium bowl, stir together rolled oats, creme fraiche, milk and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add granulated sugar, brown sugar, and cherries, and continue to stir until well combined. In a separate small bowl, combine whole wheat flour, baking powder, baking soda, and salt, and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
• When ready to bake, preheat oven to 350 degrees and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
• To make the topping: In a small bowl, stir together oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove muffins from the pan. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degree oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degree oven for about 10 minutes.

BROWN SUGAR & OAT MUFFINS

Steps:

• 1. In a small bowl, combine the oats, flours, baking powder and salt. Make a well in the center of the ingredients and set aside.
• 2. In another small bowl, combine lightly beaten eggs, with the brown sugar, milk, oil and vanilla.
• 3. Pour the liquid ingredients into the well of the dry ingredients and stir just until all is moistened; but try to get as much as you can in each stroke, so that there are not a bunch of dry ingredients left on the bottom or sides.
• 4. Preheat the oven to 400F degrees. Place paper liners into each muffin cup, and spray with butter flavored vegetable spray inside of each cup (lined OR not). If you spray the paper liners, the muffin will come out of the cup nicely, without taking half of the muffin w/it!
• 5. Fill each muffin cup about 1/4 inch from the top of the cup. By filling it just that little bit more, you have nice rounded tops instead of flat and/or low muffins.
• 6. Bake for 15-20 minutes. Check after 14 minutes. Much depends on the heat of YOUR individual oven, whether you have light or dark pans, etc. If a wooden pick inserted into the middle of a middle cupcake, comes out clean (without dough)and when you touch it lightly, it springs back just a bit, instead of leaving a finger indentation) they are done!
• 7. Leave in tins for just about 5 minutes, then remove to cool completely on wire racks. Best served warm. I usually double the recipe and put one batch in the freezer for another day!