Oat bran crumb muffins are a delicious treat any time of the day! Cinnamon oat muffins with the added fiber of oat bran and a sweet, light crumb topping.
Little did I know when I started this little ol’ website to share snippets of life and tasty recipes that I’d ever hold back on sharing a recipe because it wasn’t exactly photogenic. In fact, I never gave outward appearance any thought at all when I slapped a series of truly atrocious Blackberry photos into a recipe post. Obviously.
Style, composition, lighting, weren’t familiar vernacular in my mind–especially when it came to recipe posts. I cooked what we ate, I used my (then) smartphone to photograph the process, and I posted the good, the bad, and the really ugly here for all to see. Straight. Out. Of. The. Camera.
Quite honestly, the sight of the early photos makes me want to go curl into the fetal position and hide in the corner with a pan of warm brownies. But I don’t…usually. After all, there’s a good lesson in humility to be found looking back at where I started and how I’ve progressed along the way. Those old recipe posts are a good reminder that I didn’t know everything back then any more than I know it all now, but I’m willing to continue learning along the way.
While I may not have put forth a pretty package, the words and recipes in those early posts came from the heart then, just as they do now. The ugly exterior shouldn’t equate to something being unworthy of exploration. Which is exactly why I need to share this muffin recipe today. I’ve been sitting on this recipe for a few weeks because while the results are delicious and everybody in my house loves them, the muffins themselves aren’t very pretty.
In fact, oat bran crumb muffins aren’t at all flashy, the least bit exotic, or even very intriguing.
But rest assured, these rather unassuming muffins possess a soft, sweet interior that’s loaded with fiber, and a light crumb topping that’s just enough to keep them interesting. Oat bran crumb muffins are the kind of delicious that sneaks up on you when you least expect it; causing a craving for just one more bite, without fully understanding what it is about them that draws you in in the first place. That kind of desire can only come from beauty on the inside.
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Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 24
Cinnamon oat muffins with the added fiber of oat bran and a light crumb topping.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 C. all purpose flour
- 2 C. oat bran hot cereal, uncooked (such as Quaker brand)
- 1 Tbs. baking powder
- 1 tsp. salt
- ½ tsp. ground cinnamon
- 1 C. light brown sugar, packed
- 2 C. 2% milk
- 3 eggs
- ¼ C. canola oil
- 3 Tbs. all purpose flour
- 3 Tbs. granulated sugar
- 2 Tbs. old fashioned oats
- 3 Tbs. cold unsalted butter, cut into ¼-inch cubes
Instructions
- Preheat the oven to 425 degrees F. Line the wells of the muffin pans with paper liners or lightly spray them with baking spray.
- In a large bowl, whisk the flour, oat bran, baking powder, salt, and cinnamon together to combine; set aside the dry ingredients. In a medium bowl, whisk the brown sugar, milk, eggs, and canola oil together until well blended. Gently stir the wet ingredients into the dry ingredients just until a smooth batter comes together. Use a gentle hand, as over mixing the batter will result in tough, gummy muffins. Divide the batter evenly among the prepared muffin cups, filling each about half way full. Set the muffin pans aside while preparing the crumb topping.
- In a small bowl, stir the flour, sugar, and oats together to combine. Work the cold butter cubes into the topping mixture with a pastry blender (or clean fingers) until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the muffins.
- Bake the muffins for 15 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove the muffins from the pan, setting them on a wire rack to cool.
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