This morning we cooked up a big breakfast, including these coffee cake muffins. I saw a recipe on Cooking Light for a coffee cake that grabbed my attention because it included toasted oats-- what a great concept! I adapted the recipe for muffins, reduced the sugar and cholesterol, amped up the cinnamon, and subbed pecans for walnuts. The result is a light and deliciously spiced muffin that perfectly evokes Texas weekend brunches.
|coffee cake muffins hot out of the oven|
|oatmeal, cinnamon, brown sugar, and pecan goodness|
Coffee Cake Muffins with Pecan-Oatmeal Streusel
Makes eleven muffins or one 9-inch round cake
3/4 cups old-fashioned rolled oats, divided
1 cup self-raising all-purpose flour
1/4 cup self-raising whole-wheat flour
(if you don't have self-raising flours, add 1 tsp baking powder and 1/2 tsp baking soda)
pinch of salt
1/3 cup granulated sugar
1/3 cup packed brown sugar, divided
1/3 cup vegetable oil (rice bran oil works well, and is good for you)
2 large eggs
1/2 teaspoon vanilla extract
1 cup low-fat natural yogurt
1/4 cup coarsely chopped pecan
1 teaspoon cinnamon, divided
1 tablespoon chilled butter
Preheat oven to 350F/ 175C. Spray a 12-cup muffin tray or a 9-inch round springform pan with cooking spray.
Spread the chopped pecans on a baking sheet and bake at 350F/ 175C for 7-8 minutes, until fragrant and browning. Remove and set the pecans in a small bowl.
Spread out the oats on a baking sheet and bake at 350F/ 175C for 7-8 minutes. Reserve 1/4 cup of the toasted oats. Pour the rest of the oats into a large bowl and add the other flours (plus baking soda and powder if not using self-rising flours), salt, and 1/2 teaspoon of the cinnamon; mix well.
In another large mixing bowl, beat together the granulated sugar, half of the brown sugar (about 2 tablespoons), and the vegetable oil. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with flour. Stir only a few times with each addition, some lumps will remain-- do not overmix! Spoon the batter evenly into 11 of the greased muffin cups (you will get a nice, big, rounded muffin by distributing into only 11 of the 12 muffin cups).
Add the reserved 1/4 cup of toasted oats, the rest of the brown sugar (about 2 tablespoons), and the remaining 1/2 teaspoon of cinnamon to the reserved toasted pecans. Mix with a fork. Add the tablespoon of butter rub the mixture with your fingers until the butter is evenly distributed.
Sprinkle a big spoonful of the pecan-oatmeal streusel on top of each portion of muffin batter (or sprinkle evenly over the entire cake pan if using a 9-inch round springform pan), patting down lightly with your fingers to anchor the nuts into the batter.
Bake the muffins at 350F/ 175C for 18-20 minutes (or bake for 38-40 minutes if baking in a 9-inch round pan), until risen and a toothpick inserted into the middle comes out clean.
Cool for at least 6 minutes so that the muffins slide easily out of the pan when you run a knife around the edges. Or, if baking as a large cake, cool for at least 10 minutes, then remove the sides of the springform pan. Serve immediately. These muffins store well in an airtight container for 2-3 days.