Oatmeal & Toffee “Cowboy” Muffins
These muffins are perfectly decadent and loaded with brown butter, toasted pecans, mini chocolate chips, oats and toffee bits. I promise these will quickly become your newest obsession. This recipe had been on my mind for a while and I’m so glad I finally created it because it’s absolutely amazing. I call them “cowboy” muffins because they are very reminiscent of a cowboy cookie but without the coconut and with the addition of toffee bits.
Servings : 6 - 12 muffins
Prep Time : 25 minutes
Bake Time : 20 - 25 minutes
Ingredients
1/2 cup (120g) buttermilk
1/2 cup (120g) sour cream
1/2 cup (48g) gluten-free old fashioned oats
1 ½ cups (210g) 1:1 gluten-free flour, See Recipe Notes
2 ½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (150g) granulated cane sugar
1/4 cup (50g) dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract or paste
1/4 cup (57g) butter, browned and cooled
1/4 cup (60g) vegetable or canola oil
1/2 cup toffee bits
1 cup mini chocolate chips
1/2 cup chopped pecans, toasted
Directions
In a skillet over medium heat toast the chopped pecans, stirring occasionally, until golden and fragrant. Transfer to a bowl and set aside to cool.
Preheat oven to 425°F. Place muffin liners in a muffin pan. This recipe yields about 12 standard muffins or 6 jumbo muffins.
In a large bowl, combine the buttermilk and sour cream. Mix in the oats. Let the mixture rest for 10-15 minutes while you prepare the dry ingredients. This process will soften the oats giving them a creamier and fluffier texture.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
To the large bowl, add both sugars, eggs and vanilla extract. Whisk to combine. Then, add the oil and browned butter. Whisk until smooth.
Pour the dry mixture into the wet mixture and mix until just combined. Gently fold in the chocolate chips, toasted pecans and toffee bits. Be careful not to over mix the batter or the muffins may come out denser and not as fluffy.
Spoon the muffin batter into the prepared muffin pan, dividing it evenly among each cup. Feel free to top the muffins with an extra sprinkle of chocolate chips.
Bake at 425°F for 5 minutes. After 5 minutes turn the oven temperature down to 350°F. Don’t open the oven door. Bake for 15-18 more minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean with a few crumbs attached. Allow muffins to cool in pan for 10-15 minutes before serving.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for best results. I have not tested this recipe with other gluten-free flours.
