Brown Sugar Oatmeal Muffins
These brown sugar oatmeal muffins are hearty and comforting but also a little bit special thanks to an oatmeal streusel topping and an indulgent brown sugar glaze.
Ingredients
- 1 cup Oatmeal quick-cooking or instant
- 1 1/2 cups All-purpose flour
- 2 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Ground cinnamon
- 3/4 cup Granulated white sugar
- 2 Eggs Or prepared plant-based substitute
- 1 stick Butter Or a plant-based substitute
- 1/2 cup Milk Dairy or unsweetened non-dairy
- 1/2 cup All-purpose flour For streusel topping
- 1/4 cup Oatmeal For streusel topping
- 1/4 cup Granulated white sugar For streusel topping
- 1/4 cup Brown sugar For streusel topping
- 1/4 cup Melted butter For streusel topping
- 1 batch No-cook brown sugar glaze For drizzling, optional
Instructions
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In a medium bowl, mix together the first amounts of oats, flour, salt, cinnamon, and baking powder. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, whip together the first amounts of butter, granulated white sugar, eggs, and milk until everything is well-combined into a smooth mixture.
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With the mixer running on low, slowly add the dry ingredients to the wet ingredients, a little at a time, until everything just comes together into an even batter.
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Line a standard muffin pan with 12 muffin papers, and divide the batter evenly among all the baking cups.
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Mix the streusel topping by combining the second amount of oats, flour, and both sugars. Pour the melted butter over top and fluff the mixture with a fork until it resembles coarse crumbs with quite. few larger clumps. Sprinkle this mixture equally over the tops of each muffin.
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Bake in a 350° oven for about 25 minutes, or until the tops of the muffins are golden brown and toothpick inserted in the top of a muffin comes out clean.
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Allow the muffins to cool to room temperature before drizzling the brown sugar glaze over top.