- 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.
Makes 12 muffins
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
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.