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.
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.
The Star Ingredients to these muffins: Pecans, Oats, White Chocolate & Half-and-Half.
Andrea says
These are amazing! I made them for my husband because he loves anything white chocolate and they were gone so fast. I want to make them again but I’m wondering if I can use something other than the half and half but not sacrifice the wonderful taste of the muffins.
Melissa @ Treats With a Twist says
These look awesome! I’ve been on such a white chocolate kick lately.
I’m having a giveaway on my blog, you should check it out: Can’t wait to try these muffins!
Monet says
I know how that can be…disconnecting is good, and it sounds like you were a much-needed presence. I’ve missed you, and I’m glad you returned. Thank you for sharing these delicious muffins, my dear. They are making my mouth water. I hope you are having a blessed afternoon.
Lisa { AuthenticSuburbanGourmet } says
I have not yet had a real breakfast and it is close to lunch time – My only wish at this very moment is that your muffins could fly through the computer screen and onto a plate, so I could enjoy one right now. They look supreme. Hope you have wonderful weekend!!
Angie@Angie's Recipes says
You have combined all my favourite ingredients in this muffin recipe. I would really love a couple of them for the breakfast! Delish!
Bunkycooks says
I hope everything has settled down for you. Muffins are some of the best basic baked goods that you can make and these look delicious! I am sure they are very moist with the half and half in the batter. 🙂
thelittleloaf says
Welcome back to the world of the web! These muffins look gorgeous – deceptively simple at first but lots of lovely layers of flavour. Yum.
Sandra says
I love white chocolate ans these are very tempting.
Melissa@EyesBigger says
Oh I bet they would be fabulous with coconut! Hope things are all well with you now you’re home.
Baker Street says
Gorgeous clicks and delicious muffins. 🙂
raquel@eRecipe.com says
I love your gorgeous muffins! =)
The Duo Dishes says
The caramelized white chocolate looks great. You know, that’s the best part of white chocolate in desserts. It browns and turns into a really complex treat.
Blog is the New Black says
Sorry to hear you were away because someone was sick! Glad to see you didn’t miss a beat posting a delish recipe, though! 😉
Maggie @ kitchie coo says
These muffins are right up my alley. I love white chocolate and pecans, and the coconut addition would definitely take these over the top. These could be my favorite muffin ever!
I hear you about being disconnected. It is refreshing to sometimes walk away from the computer and focus on life and people.
Steph@stephsbitebybite says
I would be SO happy to have these waiting for me when I woke up. Tons of goodies packed in to these little guys!
Lacy @ NYCityEats says
Ooohhh these look so delicious! I love the caramelized white chocolate on top! Plus you’ve got two of my favorites white chocolate and pecans.