This week really flew by for me, and I don’t know about you, but I absolutely love it when that happens. One day, it’s 5:30 AM on Monday morning and I am dragging myself into the shower, and before I know it, it’s Friday. I’m not sure what would account for that, I wasn’t too busy this week, aside from a few extra hours at work and grabbing dinner with Kramer’s sister Rachel for her birthday, we mostly just caught up on television and got in bed early enough to do some reading. I’m currently engrossed in The Alienist, which was recommended to me by the same friend who suggested I read Tender at the Bone, and it’s truly a great book. I love reading anything that references old New York, and The Alienist definitely does that. The book even has a short piece about Delmonico’s, which I always knew was a New York institution, but I had never considered actually going to dinner there until the characters in the book explained how it really revolutionized fine dining in the city in the mid-1800s. Their menu really looks like it reflects the period in which it was the most highly regarded restaurant in New York, so of course, I have to try it!
Delmonico’s is a classic, and so it maple brown sugar oatmeal. It’s one of my all time favorite breakfasts, and sometimes on Fridays I like to add a little peanut butter or banana to the bowl, but that’s beside the point. I wanted to make a portable version of my usual breakfast, and so we have these Maple Brown Sugar Oatmeal Muffins. When served right from the oven (or heated up a bit in the microwave), these taste just like a bowl of oatmeal, but it fits in the palm of your hand! These muffins are perfect for a breakfast on the go, or if you’ve got the time, slathered in a bit of honey or peanut butter and enjoyed with coffee or tea. I brought some of these into my own office, and gave some to Kramer to take to his, and the reviews were positive from both parties, as they were gone as quickly as they came. There’s nothing quite as comforting as a piping hot bowl of oatmeal, but if you’re rushing out the door like I am in the mornings, these are the perfect alternative.
Whisk together the flour, oats, baking soda, cinnamon, and salt and set aside.
Beat together your wet ingredients, then slowly add in the dry and mix until just moistened.
Divide among your muffin cups, garnish with a few oats and some raw sugar, and bake at 375 degrees F for 20-25 minutes, until set.
Allow to cool a bit in the tins before moving to another surface to finish cooling.
- 1¾ cups all-purpose flour
- ¾ cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup packed brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 cup milk, room temperature
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- oats, for garnish/sprinkling
- raw sugar, for garnish/sprinkling
- Preheat your oven to 375 degrees F. Grease and/or line your muffins cups and set aside.
- Whisk together your flour, oats, baking soda, cinnamon, and salt and set aside. In the bowl of your mixer, beat together the butter and sugar until combined, then add in the egg and beat until combined. Add the milk, maple syrup, and vanilla and again, beat until combined, scraping down the sides of the bowl as needed. Slowly mix in the flour mixture until just combined.
- Divide your batter among your muffin cups (I like to do about ¼ or ⅓ cup of batter per muffin, depending on how big your muffin liners/tins are - just fill it about ⅔ of the way up the side) and sprinkle with a few raw oats and some raw sugar. Bake for 20-25 minutes, until the tops are slightly golden brown and set. Allow to cool in the tins for a bit before removing to finish cooling on another surface.