If you’re on the hunt for a muffin recipe that’s bursting with flavor, look no further. These Triple Berry Oat Muffins are a delightful balance of sweet berries and hearty oats.
They’re perfect for breakfast, a snack, or even a light dessert. With their moist texture and fruity goodness, these muffins are a treat that everyone will love.
Ready to bake something special? Let’s get started!
Steps
- Prepare the oat crumble topping by combining rolled oats, cold butter, brown sugar, and cinnamon in a small bowl. Massage these ingredients into the butter until a crumbly texture forms, then refrigerate the mixture until needed.
- Preheat your oven to 500°F. In a large bowl, mix together all-purpose flour, whole wheat flour, rolled oats, brown sugar, white sugar, salt, baking powder, and cinnamon to combine the dry ingredients.
- In another bowl, whisk together milk, eggs, and cooking oil until smooth. Pour this mixture into the bowl with the dry ingredients.
- Gently stir the wet and dry mixtures until just combined, ensuring not to over-mix; it is fine if there are lumps and some dry spots.
- Add the frozen berries to the batter and carefully fold them in, taking care not to over-mix to prevent the berries from turning the batter blue.
- Line eight muffin tin cups with paper liners and fill each to the top with the batter. Sprinkle the prepared oat crumble topping over each muffin.
- Place the muffin tin in the oven and immediately reduce the heat to 400°F. Bake for 22-25 minutes until the muffins are golden brown with slightly cracked tops.
- Remove the muffins from the oven, use a knife to loosen any overhang, and transfer them from the tin to cool. Once cooled, enjoy your muffins!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1 cup milk
- 1/4 cup cooking oil (vegetable or canola)
- 2 large eggs
- 1 cup frozen mixed berries
- 1/2 cup rolled oats
- 2 tablespoons cold butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Nutritional Values
Calories: 2564.32 kcal | Carbohydrates: 361.44 g | Protein: 56.48 g | Fat: 109.52 g | Sodium: 2879.52 mg | Fiber: 24.64 g
FAQ
- What is the best type of oatmeal to use for these muffins?
- Old-fashioned rolled oats are recommended for their hearty texture. Quick oats can be used as a substitute, but they may result in a less textured muffin.
- Can I freeze these muffins for later?
- Yes, these oatmeal muffins freeze well. Ensure they are completely cooled before wrapping them tightly in plastic wrap and placing them in a freezer bag. They can be thawed at room temperature or reheated briefly in the microwave.
- What adjustments were made to make these muffins slightly healthier?
- The recipe incorporates whole wheat flour for added fiber and rolled oats for their nutritional benefits. Additionally, a touch of cinnamon is included for flavor.
- How do I achieve bakery-style muffin tops?
- To create large, bakery-style muffin tops, fill the muffin tin cups all the way to the top with batter, rather than the usual three-quarters full. This helps the muffins rise into a nice, rounded shape.
Tips
- Prepare the oat crumble topping before starting the muffins so it’s ready to sprinkle on top immediately after the batter is mixed. This ensures the topping is well-chilled and creates a delicious crumbly texture.
- To achieve a bakery-style muffin with a high crown, fill the muffin cups to the top rather than the usual three-quarters full. This helps give the muffins a larger, more impressive appearance.
- Be cautious not to over-mix the batter; it’s fine if some lumps and dry spots remain. Over-mixing can lead to dense muffins and cause the berry juices to spread, which may turn the batter blue.
- Keep the berries frozen until you fold them into the batter. This helps maintain the batter’s color and prevents the berries from releasing too much juice during the mixing process.
Equipment
- Muffin Pan
- Wire Cooling Racks
- Glass Mixing Bowls
