Lemon Pecan Oatmeal Muffins
Brighten up your mornings with these zesty Lemon Pecan Oatmeal Muffins, a delightful blend of citrusy tang, nutty richness, and hearty oat goodness. Perfectly moist and balanced, these muffins feature the invigorating flavors of freshly squeezed lemon juice and fragrant lemon zest, which pair beautifully with the crunch of chopped pecans. A hint of buttermilk lends a subtle tanginess to the tender crumb, while the old-fashioned oats add texture and a wholesome touch. Easy to prepare in just 15 minutes, these muffins are a great make-ahead breakfast or snack option that can be enjoyed throughout the week. For an extra layer of sweetness, garnish with a dusting of powdered sugar. Whether you're savoring them with your morning coffee or as an afternoon treat, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.25 cup Unsalted butter, melted and cooled
- 1 Egg
- 0.75 cup Buttermilk
- 1 tablespoon Lemon zest
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat it with nonstick cooking spray.
In a large mixing bowl, combine the old-fashioned oats, all-purpose flour, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the granulated sugar, melted butter, egg, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth and well-combined.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the muffins are cool, dust the tops lightly with powdered sugar for a touch of sweetness and presentation.
Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 336.6 g | 122% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 179.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 363 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
