Published January 1, 2013. From Cook's Illustrated.
For an oatmeal muffin that is packed with oats but also has a fine, tender texture, we processed old-fashioned rolled oats into a flour in the food processor. To boost oat flavor, we first toasted the oats in a couple of tablespoons of butter and eliminated extraneous spices from the batter. To ensure a lump-free batter, we used a whisk to fold the wet and dry ingredients together and allow the batter to sit and hydrate for 20 minutes before baking. Finally, we made an apple crisp–inspired topping of crunchy oats, nuts, and brown sugar.
Do not use quick or instant oats in this recipe. Walnuts may be substituted for the pecans. The easiest way to grease and flour the muffin tin is with a baking spray with flour.
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