These Nutty Oat Muffins are a delightful treat, combining the wholesome goodness of oats with the rich flavor of peanut butter and a touch of cinnamon.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Preheating ensures even baking and a consistent texture.
In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, salt, and cinnamon.
Whisking the dry ingredients helps distribute the baking powder evenly.
In another bowl, whisk together the egg, peanut butter, and milk until smooth.
Ensure the peanut butter is at room temperature for easier mixing.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the chopped peanuts.
Folding prevents the batter from becoming too dense.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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