Oatmeal Pecan Streusel Muffins

My favorite breakfasts are those that put me in a sugar coma for the rest of the morning. Something like  Pecan Stuffed French Toast,  Sticky Buns, or Cap'n Crunch cereal. 

However, with that said, I've come to learn that I feel better when I eat something healthier like Pecan Oatmeal, or a Veggie Egg Casserole.

Well, these muffins meet me in the middle. They are a hearty muffin with a little bit of sweetness, but not too much. My husband really liked them. I did too, I just ended up smothering butter and cinnamon-sugar on them! Why do I not way as much as an elephant by now? This is a very valid question. 

Enjoy!

{OATMEAL PECAN STREUSEL MUFFINS}

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1 1/2 c. buttermilk

2 eggs

3/4 c. butter, melted

3 1/4 c. flour

1 c. brown sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

Preheat oven to 400 degrees. Spray muffin pan with cooking spray and set aside. In a large bowl, whisk buttermilk and eggs together, stir in melted butter. In a medium bowl, stir flour, brown sugar, baking powder, baking soda, and cinnamon. Add flour mixture to wet buttermilk/egg mixture and stir until just moistened. Scoop batter into muffin tins.

Streusel:

3 T. butter

1/4 c. brown sugar

1/4 c. rolled oats

1/4 c. flour

1/4 c. pecans, chopped

1/2 tsp. cinnamon

Combine all streusel ingredients in food processor; pulse until coarse and crumbly. Sprinkle on top of muffins. Bake for 15-18 minutes. Remove from pan and cool.