100% Wholegrain Brown Sugar Oat Muffins
Step by step recipe for 100% wholegrain brown sugar oat muffins adapted from the flour cookbook by Joanne Chang
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups rolled oats or quick cooking oats
- 1/2 cup crème fraîche
- 1/2 cup whole milk, at room temperature
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup whole-wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tablespoon rolled oats or quick cooking oats
- 2 tablespoon packed brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 1
In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well. Add in the oats and continue to stir until well combined.
- 2
In a separate small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
- 3
When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
- 4
TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.