Oatmeal Muffins

I love muffins.... muffins for breakfast with a bowl of fruit and yogurt is awesome. I saw this recipe on America's Test kitchen and had to give it a try. It's amazing. These muffins aren't too dry or too heavy but a good hearty Oatmeal muffin. It does take some time to make though, you toast the oats in a skillet first, then grind them into flour. And then after the batter is made you let it rest for 20 minutes, just keep that in mind when you are making them. Also, you must use Old Fashioned Oatmeal not quick quaker oats... they won't turn out the same. I thought these were YUMMO!

Oatmeal Muffins
Makes 12 Muffins
TOPPING:
1/2 cup old-fashioned rolled oats 
1/3 cup all purpose flour
1/3 cup pecans, chopped fine
1/3 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/8 teaspoon salt 
4 tablespoons butter, melted

MUFFINS:
2 tablespoons butter, plus an additional 6 tablespoons melted
2 cups old-fashioned rolled oats
1-3/4 cups (8 3/4 ounces) all purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1-1/3 cups packed brown sugar
1-3/4 cups milk
2 large eggs, beaten

INSTRUCTIONS:
Do not use quick or instant oats in this recipe. Walnuts may be substituted for the pecans. The easiest way to grease and flour the muffin tin is with a baking spray with flour.
1. FOR THE TOPPING: Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside.
2. FOR THE MUFFINS: Grease and flour 12-cup muffin tin or spray with a non-stick baking spray. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.
3. Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
4. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
5. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.
Enjoy!