Oat-Pecan and White Chocolate Chunk Muffins

Oat-Pecan and White Chocolate Chunk Muffins

I’ve been away the last couple of weeks visiting an ailing family member.   Hopefully I was more help than in the way. It’s probably the longest span of time that I was “disconnected” from access to the Internet, although I had limited access to my email and such from my phone. It was actually quite nice not to have access and it’s probably the first time in a very long time that I wasn’t feeling some sense of urgency that I needed to login and take care of online matters.

It’s getting back to the simple things and times and really reflecting on priorities and what’s really important.

Getting back to basics. These muffins are a good example of getting back to the basics.   At first glance, they may look like just another muffin.   Look closer.  See the caramelized bits of white chocolate chunks on the top?   They’re the surprise when you take your first taste.   Mmmm….white chocolate!  The pecans add to the buttery-nutty flavor, while the old fashion oatmeal lends body and the half-and-half delivers a moist, flavorful muffin.       Serve these with a tall glass of cold milk!

I’ve modified both the method and ingredients from another recipe.  Adding some shredded coconut would compliment the white chocolate surprise too!

• Adding a 1/2 cup of shredded coconut would be a nice addition.
• Watch baking time between 17-22 minutes.
• Because of the white chocolate, better not to forgo using muffin liners.
• Use room temperature egg and half-and-half for best results.
• Sprinkled Turbinado/raw sugar on each muffin for sweet, crunchy texture.

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Oat-Pecan and White Chocolate Chunk Muffins

Makes 12 muffins

Ingredients

1 1/3 cups old fashion oats
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt

1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 egg, room temperature
1/3 cup unsalted butter, melted
2 teaspoons vanilla extract

1 cup half-and-half, room temperature
1 cup white chocolate chunks
1/2-3/4 cup chopped pecans, lightly toasted

Turbinado/raw sugar for muffin tops

Directions

Preheat oven to 400 degrees and prepare muffin pan with paper liners.

In a medium-sized bowl, whisk the oats, flours, baking powder and salt.

In a larger-sized bowl, whisk together the brown sugar, granulated sugar, egg, butter and vanilla. Add the half-and-half and whisk until blended. Add the dry ingredients to the sugar/egg mixture and incorporate ingredients just until blended. Fold in the white chocolate chunks and pecans. Let the muffin batter rest for 5-10 minutes.

Distribute muffin batter equally among prepared muffin pan. Sprinkle Turbinado/raw sugar on each muffin batter well.

Bake for 17-22 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins slightly cool before transferring to a cooling rack.

Store muffins in an airtight container.

The Star Ingredients to these muffins: Pecans, Oats, White Chocolate & Half-and-Half.