Oatmeal Muffins with Streusel

Ingredients:

For the Streusel:

• 1/2 cup all purpose flour
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons rolled oats
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffins:

• 1 cup all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1 1/2 cups rolled oats
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1/2 cup packed light brown sugar
• 2 large eggs

Directions:

For the Streusel:

1. In a small bowl, mix together the flour, sugars, cinnamon and oats.
2. Pour in the melted butter and mix until fully combined. Set aside.

For the Muffins:

1. Preheat the oven to 425 F. Line a 12 cup muffin pan with paper liners.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a large mixing bowl, mix together oats and milk. Let set for 10 minutes. (This is when I like to prepare the streusel for later.)
4. Add the brown sugar, oil and eggs to the wet mixture. Whisk to combine. Add in the flour mixture and whisk until just combined. Be sure not to over-mix.
5. Divide the batter among the wells of your prepared pan, filling about 3/4 full. Sprinkle about 2 tablespoons of streusel atop each muffin.
6. Bake for 7 minutes, then reduce the oven temperature to 350 F and bake for 20 additional minutes until a toothpick inserted in the middle comes out clean.
7. Let cool for about 10 minutes in the pan, then remove and allow to finsh cooling on a wire rack or serve warm.

*Store in an airtight container at room temperature for up to 3 days.

*If you don't like streusel or just don't want to make it, you can omit it altogether. The muffins are also very delicious without it.

Makes 12 muffins