Brown Sugar-Oat Cherry Muffins
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 large
Egg135 g
Granulated Sugar3 tbsps
Brown Sugar (packed)1.25 cups
Wheat Flour (/210 g whole-)2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt3.5 cups
Instant Oat (/350 g rolled not)1.25 cups
Creme (/300 ml fraeche)Directions:
1
Special equipment: 12-cup standard muffin tin, rimmed baking sheet 1
2
In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined
3
In a small bowl, whisk the eggs together and stir into the oat mixture
4
Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined
5
In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed
6
Gently fold the dry ingredients into the wet oat mixture
7
The batter will be gloppy
8
Transfer the batter to an airtight container and place in the fridge
9
Let the batter sit for at least 8 hours or up to overnight in the refrigerator
10
When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven
11
Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them
12
Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over
13
(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
14
You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes
15
) The batter will be stiff and firm
16
To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon
17
Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips
18
Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip
19
Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan
20
These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days
21
If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes
22
Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week
23
Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes