Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups all purpose flour ((218g; fluffed, spooned & leveled, **don't over-measure!))
  • 1 cup rolled oats ((pulsed in the food processor))
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 cup packed brown sugar ((165g))
  • 2 eggs ((large))
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1/4 cup Greek yogurt
  • 1 tablespoon maple extract
  • 1 cup walnut pieces
  • 2 tablespoon cold butter (cut into small pieces)
  • 1/4 cup brown sugar
  • 2 tablespoon all purpose flour
  • 2 tbsp oats
  • 1 cup powdered sugar
  • 2 tablespoon maple syrup
  • 1 tablespoon milk

Instruction

  • Pre-heat oven to 400°F. Line a standard sized muffin pan with muffin papers. Set aside.
  • In a large bowl, combine flour, oats, salt, baking powder and cinnamon.
  • In a separate bowl, mix together brown sugar and eggs. Add the buttermilk, vegetable oil, Greek yogurt and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
  • Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly.
  • Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
  • Bake for 15-20 minutes, until a toothpick inserted into the center comes out cleanly (mine were perfect at 17 minutes).
  • Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.