I’m in denial about the shift toward winter breakfasts, even though I’ve finally given up iced coffee and it even snowed in Brooklyn today. I’m not quite ready for plain oatmeal — that feels like a deep-winter breakfast. These muffins, however, are the perfect middle ground: the transitional coat of morning treats, the wool blazer of muffins. They’re a comfortable compromise for cooler mornings.
These aren’t just oatmeal muffins — they’re toasted-oat muffins, and that makes all the difference. Toasting the oats amplifies flavor and deepens color. Since the oven is already preheating, a few minutes on a baking sheet is all it takes to bring out a warm, nutty aroma and richer taste. The oats really shine after toasting.
I used fig butter — a spontaneous purchase — to swirl into these muffins, but any jam or fruit spread would work beautifully. It’s also a handy way to use the last spoonful hiding in the back of the fridge.
Toasted Oat and Fig Muffins
Makes 12 muffins
Adapted from Baking Illustrated
Ingredients:
1 cup oats
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup brown sugar
1/2 cup granulated sugar
4 tablespoons browned butter
1 1/4 cups buttermilk
1/4 cup fig butter (or your favorite jam)
Preheat the oven to 375°F (190°C). Spread the oats on a rimmed baking sheet and toast for 15–20 minutes, stirring once or twice, until they are lightly browned and aromatic. Grease or line a 12-cup muffin tin and set aside. In a medium bowl, whisk together the toasted oats, flour, baking powder, and salt.
In another bowl, whisk the egg. Add both sugars and whisk to combine. Stir in the browned butter, then add the buttermilk in two additions, whisking until just incorporated. Fold the wet mixture into the dry ingredients until just combined — do not overmix.
Scoop the batter into the prepared muffin tin, filling each cup evenly. Drop about 1 teaspoon of fig butter onto the top of each muffin and use a toothpick or skewer to gently swirl the fig butter into the batter for a marbled effect.
Bake for 25–30 minutes, or until a tester inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
