Bake these muffins over the weekend and you’ll thank yourself when you have an easy breakfast to enjoy with your morning coffee. Or save it for a nice pick-me up on a sluggish afternoon.
Retro crumble muffins
1 tablespoon salted butter, melted
1 cup firmly packed dark-brown sugar
1 cup all-purpose flour
1 cup rolled oats
½ cup whole wheat flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
10 tablespoons unsalted butter, cut into 3 or 4 chunks
1 tablespoon warm water
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup cultured buttermilk
2 eggs
Prep: Brush a 12-muffin tin with the melted butter. Heat oven to 350.
Pulse: Measure brown sugar, all-purpose flour, oats, whole wheat flour, cinnamon, nutmeg and salt into the food processor. Pulse several times. Drop in butter chunks and pulse a few times, until crumbs range in size from specks to peas. Dump this crumble into a large mixing bowl. Scoop out ½ cup crumble and set it aside.
Whisk: In a glass measuring cup, whisk smooth the water, vanilla, baking powder and baking soda (it will foam up). Whisk in buttermilk, then eggs.
Check: Did you set aside that ½ cup crumble? If not, you’ll be sorry. Pour buttermilk mixture over the big bowl of crumble. Use a soft spatula to fold to a smooth, thick batter.
Portion: Scoop batter into prepared muffin tin (an ice-cream scoop makes this easy). Sprinkle top of each muffin with reserved crumble.
Bake: Slide tin onto the oven’s center rack and bake until a toothpick poked in the center comes out clean, about 25 minutes. Cool a few minutes. Enjoy warm.
Prep: 20 minutes. Bake: 25 minutes.
Makes: 12 standard-size muffins.
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