Toasted oatmeal + zucchini muffins

Recipes for people who like very good, but very plain breakfast foods might be a series, you guys.

An affinity for breakfasts that have great texture and balanced, but not particularly vivid flavor is certainly a theme in my life. Much like the silan granola recipe I shared a couple weeks ago, these muffins don’t scream any one thing- certainly not CINNAMON or SUGAR, which in my not so humble opinions are the two worst things to be yelled inside of my head shortly after waking. They’re a little nutty and toothsome from the toasted oatmeal and a touch sweet from the crumble on top. I suppose the zucchini makes them virtuous enough to eat for breakfast, but I wouldn’t turn one down slathered in butter and jam during brunch.

If you’re not a very good, but very plain breakfast person like me, add cinnamon or nutmeg or cardamom- whatever you like and can tolerate before coffee has kicked in.


Toasted Oatmeal + Zucchini Muffins
-makes 12 large muffins or 18 small muffins

For the batter
8 ounces old fashioned rolled oats
2 Tablespoons unsalted butter, plus extra for greasing
8.75 ounces AP flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
9 ounces brown sugar
2 large eggs
1 teaspoon vanilla
6 T olive oil
13 ounces grated zucchini
1/4 cup buttermilk

For the topping
2 ounces old fashioned rolled oats
1.5 ounces flour
2 ounces brown sugar
2 ounces nuts
1/8 teaspoon kosher salt
4 Tablespoons butter

1. In your largest pan, melt two the 2 Tablespoons of butter over medium and add the 8 oz oatmeal. Toss to coat evenly, then stir it around until it’s changed color and smells like popcorn- which should take 5-10 minutes.
2. Place the toasted oatmeal, flour, salt, baking soda and baking powder in a small bowl.
3. In a medium bowl, beat the eggs, sugar, vanilla, and oil together.
4. Fold in the zucchini and dry mixture, followed by the buttermilk. Set aside to hydrate while you preheat the oven to 375 and make the topping.
5. To make the topping, chop the nuts as fine as you like and melt the butter. Mix them together with the rest of the ingredients. Grease your muffin tin or line it with paper.
6. For small muffins, scoop 1/4 cup batter into each mold. That’s right, I’m talking about my favorite springform scoop again!! This will fill each mold about 90%. Cover evenly with topping.
7. Bake 14-16 minutes for small muffins, 18-22 for large- or until a cake tester (piece of spaghetti) comes out clean when inserted into the center. Let cool 10 minutes before running a butter knife around the edges to release.