Ingredients
- Crumble:
- 1 1/2 cups all-purpose flour
- 1/2 cups quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/4 cup milk
- Muffins:
- 1/2 cup flour
- 1 cup brown sugar
- 1 cup Diamond of California® Chopped Pecans
- 1/2 tsp salt
- 1/2 cup unsalted butter
The Steps
- Pre-heat the oven to 350 degrees and line a 12-cup muffin tin with liners.
- Combine the flour, oats, baking powder, salt and cinnamon in a large bowl, set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl between each addition.
- Combine the melted butter and milk. Add half of the butter mixture then half of the dry ingredients to the bowl, mix to combine. Repeat with remaining butter mixture and dry ingredients. Mix until just combined.
- Spoon the batter into the prepared pan and set aside.
- To make the pecan crumble, combine all ingredients in a bowl and use your fingers to combine the mixture until comes together and resembles small pea sized pieces.
- Spoon the crumble on top of each muffin the bake for 20 – 25 minutes.
- Transfer to a wire rack to cool.
