bakery style muffin

Oatmeal Muffins are a hearty (if not glamorous) breakfast muffin.&nbsp;Soft and moist thanks to a blend of oil and butter and a splash of buttermilk. Textured with oats, and full of flavor thanks to brown sugar, vanilla, cinnamon and nutmeg.Be sure to check out the how-to VIDEO at the bottom of the recipe!

Oatmeal Muffins

butter ((57 grams))

canola oil (may substitute vegetable oil (60 milliliters))

brown sugar ((150 grams))

sugar ((50 grams))

egg egg

Tbsp vanilla extract

buttermilk

all-purpose flour ((125 grams))

baking powder

cornstarch (cornflour in UK)

cinnamon

salt

nutmeg (optional)

old fashioned

oats

sugar

sugar ((66 grams))

butter

Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.

Combine melted butter and canola oil in a large bowl. Add sugars and stir well.

Stir in eggs, vanilla extract, and buttermilk.

In a separate bowl, combine flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Add oats and stir again until combined.

Gently stir ingredients together using a spatula until just combined.

Divide batter into prepared pan, filling liners ¾ of the way full.

Prepare your streusel topping

Prepare streusel by whisking together flour, oats, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form.

Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.

Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.

Allow to cool and enjoy!

Streusel Topping

https://www.youtube.com/watch?v=lN3gm_TUzsU

Oatmeal Muffins are a hearty (if not glamorous) breakfast muffin.

↓↓↓↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/oatmeal-muffins/
Buttermilk Substitute: https://sugarspunrun.com/easy-buttermilk-substitute/

¼ cup melted butter 57g
¼ cup canola oil may substitute vegetable oil (60ml)
3/4 cup dark brown sugar 150g
¼ cup sugar 50g
1 large egg + 1 egg white room temperature preferred
1 Tbsp vanilla extract
1/2 cup buttermilk room temperature preferred 120ml
1 cup all-purpose flour 125g
1 cup old fashioned or instant oats* 70g
2 teaspoons baking powder
2 teaspoons cornstarch cornflour in UK
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 tsp nutmeg optional
Oatmeal Streusel
1 cup all-purpose flour 125g
⅓ cup oats
1/3 cup light brown sugar tightly packed 66g
1/3 cup sugar 66g
3/4 teaspoon ground cinnamon
5 Tablespoons butter melted
 
Instructions
1.  00:15  Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
Combine melted butter and canola oil in a large bowl. Add sugars and stir well.
Stir in eggs, vanilla extract, and buttermilk.

2.  01:15  In a separate bowl, combine flour, oats, baking powder, cornstarch, cinnamon, salt, and nutmeg.
Gently stir ingredients together using a spatula until just combined.

3.  02:21  Divide batter into prepared pan, filling liners 3/4 of the way full.
Prepare your streusel topping.

Streusel Topping
1.  02:53  Prepare streusel by whisking together flour, oats sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.

2.  03:51  Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.

3.  04:06  Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!

How to Make Oatmeal Muffins

How to make Banana Nut Muffins with browned butter! These are gourmet, better-than-bakery muffins and I think you'll love them!Instructional how-to VIDEO included below the recipe!

Banana Nut Muffins

Tablespoons unsalted butter (cut into 10 pieces (142 grams))

bananas (the riper/browner the better!, peels removed, well-mashed *)

sugar ((100 grams))

light brown sugar (tightly packed (100 grams))

eggs (room temperature preferred)

buttermilk (room temperature preferred (60 milliliters))

Tablespoon vanilla extract

all-purpose flour ((250 grams))

cornstarch

baking soda

pecans

Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.

Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.

Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

Stir mashed bananas into butter and stir well. Add sugars and stir again.

Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

Portion batter into prepared muffin tin, filling each liner ¾ of the way full.

Sprinkle with remaining chopped pecans and coarse sugar, if using.

Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

https://www.youtube.com/watch?v=xUS8rugC46c

Banana Nut Muffins that are better than anything you can buy at the bakery! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE: https://sugarspunrun.com/banana-nut-muffins/

Ingredients
10 Tablespoons unsalted butter cut into 10 pieces (142g)
3 ripe bananas the riper/browner the better!, peels removed, well-mashed *
½ cup sugar 100g
½ cup light brown sugar tightly packed (100g)
2 large eggs room temperature preferred
¼ cup buttermilk room temperature preferred (60ml)
1 Tablespoon vanilla extract
2 cups all-purpose flour 250g
2 teaspoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cups chopped pecans or walnuts divided
sugar for sprinkling optional

Instructions
1.  00:21  Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

2.  01:21  Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

3.  01:49  Stir mashed bananas into butter and stir well. Add sugars and stir again.
Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

4.  02:53  In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

5.  03:18  Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve 1/4 cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

6.  04:15  Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  
Sprinkle with remaining chopped pecans and coarse sugar, if using.
Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool and enjoy!





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How to Make Banana Nut Muffins

Top 2 bakery style muffin recipes from across the web

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Top 2 bakery style muffin recipes from across the web

The most viewed bakery style muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oatmeal Muffins

Banana Nut Muffins

The most viewed bakery style muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine