Side Pannel
Glazed Maple Walnut Oatmeal Muffins
- Prep Time: 20-minutes
- Cooking Time: 20-minutes
- Serves: 12-servings
Glazed Maple Walnut Oatmeal Muffins
- Recipe Submitted by Herb on 11/19/2014
Category: Holiday, Omelets & Frittas, Eggs
Ingredients List
- Muffins
- 1¾ cups all purpose flour {218g; fluffed, spooned & leveled, **don't over-measure!}
- 1 cup of rolled oats, pulsed in the food processor
- ¼ tsp salt
- 3 tsp baking powder
- ½ tsp cinnamon
- ¾ cup packed brown sugar {165g}
- 1 large egg
- 1 cup milk
- â…“ cup vegetable oil
- 1 tbsp maple extract
- 1 cup walnut pieces
- Crumbly Topping
- 2 tbsp cold butter, cut into small pieces
- ¼ cup brown sugar
- 2 tbsp all purpose flour
- 2 tbsp oats
- Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Directions
1. Pre-heat oven to 400°F. Line a standard sized muffin pan with muffin papers. Set aside.
2. In a large bowl, combine flour, oats, salt, baking powder and cinnamon.
3. In a separate bowl, mix together brown sugar and egg. Add the milk, vegetable oil and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
4. Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
5. Bake for 8-20 minutes, until a toothpick inserted into the center comes out cleanly.
6. Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
7. Combine all ingredients using a hand held beater. Add additional milk until you get the desired consistency.
8. Drizzle the glaze over the muffins using a plastic bag or a spoon.
2. In a large bowl, combine flour, oats, salt, baking powder and cinnamon.
3. In a separate bowl, mix together brown sugar and egg. Add the milk, vegetable oil and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
4. Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
5. Bake for 8-20 minutes, until a toothpick inserted into the center comes out cleanly.
6. Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Glaze:
7. Combine all ingredients using a hand held beater. Add additional milk until you get the desired consistency.
8. Drizzle the glaze over the muffins using a plastic bag or a spoon.
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