Almond Oatmeal Muffins
PREPARATION TIME 40 minutes - 6 large, 8 medium, or 12 mini size muffins.
EQUIPMENT: Mixing Bowl, Measuring Cups and Spoons, Muffin Pan
Muffin is derived from the word Muffe (in German, a “small cake”), dating back to the 18th century with the first known printed Muffin recipe.
FIVE simple techniques for moist and tasty muffins:
- Use both, canola oil for moistness and unsalted butter for taste.
- Do not over mix
- Bake no longer than 20 minutes.
- For light and fluffy muffins, eggs, butter, and milk, should be at room temperature.
- Because egg yolks are an emulsifier that binds water and fat together, adding an extra egg yolk to the batter enables the batter to hold extra liquid and, sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
Note: Muffin Pans come in either 6 large, 8 medium or 12 mini sizes. This recipe will work for all.
Having eggs, butter, and milk at room temperature helps your muffins form a smooth mixture that traps air and expands when heated in the oven making your muffins light and fluffy.
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- Pinch or two table salt
- 1½ teaspoons baking powder
- 1 tablespoon Canola or Olive oil (not the green stuff)
- 1 whole egg, plus 1 yolk
- 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 tablespoons softened unsalted butter
- 1 cup Oatmeal
- 1/2 cup Raisins (optional)
PREPARE OVEN AND MUFFIN CUPS
- Heat oven to 400ᵒF
- For big-topped muffins, line 6 standard-size muffin cups with paper liners. For standard-size muffins line 8 muffin cups.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- In an 8-ounce measuring cup whisk together the oil, egg, egg yolk, milk, and vanilla or almond extract.
- Add the softened butter.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. The batter should be thick.
- Gently fold in the oatmeal and raisins (if using)
- Sprinkle with Oats mixed with brown sugar
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners).
- Sprinkle oats and brown sugar mixture on top of each muffin. Or a brown sugar crumble made with equal parts flower, sugar and softened butter.
- Bake for 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.