Oatmeal Pecan Muffins

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oatmeal pecan muffins held

Muffins are a nice way of saying “hey you are cool in my book, have a muffin to start your day”. Oatmeal pecan muffins will let your co-workers or friends know that while you whipped these up for them, they are made with maple syrup, the real deal, so that means you are fancy! Serve with some tea or coffee, as a mid-day pick me up, and your muffin game will be on point.

1/2 cup whole milk

1 cup rolled oats

1 cup all-purpose flour

1/4 tsp kosher salt

1/4 tsp cinnamon

2 tsp baking powder

1/4 cup (half stick) unsalted butter, melted

3/4 cup pure maple syrup

1 large egg, beaten slightly

1/2 cup chopped pecans

Preheat oven to 400 degrees. Line a muffin tin with muffin liners and set aside on a baking sheet.

In a bowl, mix milk and oats together. Set aside and let stand until rest of batter is ready

In your stand mixer with paddle attachment, combine flour, salt, cinnamon, and baking powder, mixing on low speed just long enough to incorporate, about 30 seconds.

Add melted butter, syrup, and egg to the oat/milk mixture, stirring to combine. On low speed, add butter and oat mixture to the flour, mixing for about a minute. Fold in half the pecans with a wooden spoon. Using a muffin scoop or large cookie scoop, fill each tin about 3/4 way full, adding a few of the remaining pecans to each muffin. Cook for 15-17 minutes or until middle comes out clean.

Serve warm or keep tightly wrapped in plastic wrap or food safe container for up to three more days. Can be frozen for a month. Thaw to room temp and warm up if coming from the freezer.

oatmeal pecan muffins


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Oatmeal pecan muffins
 
Great way to use up oats, my oatmeal pecan muffins are a breakfast treat.
Ingredients
  • ½ cup whole milk
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ¼ tsp kosher salt
  • ¼ tsp cinnamon
  • 2 tsp baking powder
  • ¼ cup (half stick) unsalted butter, melted
  • ¾ cup pure maple syrup
  • 1 large egg, beaten slightly
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 400 degrees. Line a muffin tin with muffin liners and set aside on a baking sheet.
  2. In a bowl, mix milk and oats together. Set aside and let stand until rest of batter is ready
  3. In your stand mixer with paddle attachment, combine flour, salt, cinnamon, and baking powder, mixing on low speed just long enough to incorporate, about 30 seconds.
  4. Add melted butter, syrup, and egg to the oat/milk mixture, stirring to combine.
  5. On low speed, add butter and oat mixture to the flour, mixing for about a minute.
  6. Fold in half the pecans with a wooden spoon.
  7. Using a muffin scoop or large cookie scoop, fill each tin about ¾ way full, adding a few of the remaining pecans to each muffin.
  8. Cook for 15-17 minutes or until middle comes out clean.
  9. Serve warm or keep tightly wrapped in plastic wrap or food safe container for up to three more days. Can be frozen for a month.
  10. Thaw to room temp and warm up if coming from the freezer.

Comments

  12. Cynthia Cover says

    Real maple syrup and butter, how could you go wrong. I think every muffin should have a little nut in it! Nice Recipe :)

    Reply

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