I've got another maple recipe to share before maple season is over. I know that I make a crazy amount of muffins, but as I've said before, I like to have a (fairly) healthy homemade muffin or granola for us to have as a quick breakfast or mid-morning snack during the week. These muffins are full of maple flavor with a hint of warm cinnamon goodness. The streusel is optional, but it adds extra crunch and texture to the muffins that I think is well worth the extra few minutes it takes to throw together. This recipe will make 12 muffins.
Maple oatmeal streusel muffins
1 cup old-fashion oats
1/2 cup milk
3/4 cup real maple syrup (dark or Grade B, if possible)
1/4 cup olive oil
1 large egg
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 tablespoons whole wheat flour
2 tablespoons old-fashion oats
2 tablespoons cold butter, cut into small pieces
1/4 cup finely chopped pecans (or walnuts)
1/4 teaspoon ground cinnamon
1 tablespoon granulated maple sugar (or brown sugar)
Preheat the oven to 400 degrees. Line a muffin tin with papers or spray with non-stick cooking spray.
To prepare the streusel, add all of the ingredients into a small bowl. Using your fingers, mix the ingredients together until the butter is well-incorporated. Place in the refrigerator until time to use.
In a large bowl, combine the oats and milk and let sit while you prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the maple syrup, oil, and egg to the oatmeal mixture. Whisk together until well-combined. Using a wooden spoon, stir in the dry ingredients until just combined.
Divide the batter evenly among the 12 muffin cups. Evenly sprinkle the streusel on top of each of the muffins (don't be shy). Bake for 14-17 minutes, until an inserted toothpick can be cleanly removed. Let cool in the pan so the streusel can set well. Store in an airtight container.
What was I cooking one year ago?: lemon and vanilla bean sugar cookies