Craving a breakfast that’s both delicious and wholesome? These Oatmeal Muffins are your answer! Packed with hearty oats, a hint of cinnamon, and a tender crumb, they come together fast and bake up with a perfect dome. Whether you’re grabbing one on the go or savoring them warm from the oven, these Oatmeal Muffins are a family favorite that add nutrition to your morning. Let’s get baking with this easy recipe!
Why You’ll Love This Recipe
- Soft, chewy texture from soaked oats.
- Ready in under an hour with simple ingredients.
- Naturally sweetened with brown sugar and milk.
- Versatile—perfect for breakfast or snacks.
- Stores well at room temp or in the freezer.
Tools Needed
To make these Oatmeal Muffins, you’ll need a few kitchen essentials. Missing anything? Check out Our Shop for quality tools to make baking a breeze!
- Muffin tin: For that classic muffin shape (Serious Eats guide to top muffin pans).
- Mixing bowls: One large for wet, one medium for dry.
- Whisk: To mix the dry ingredients evenly.
- Spatula: For gentle folding of the batter.
- Oven: To bake them to golden perfection.
Ingredients
Here’s what you’ll need for these tasty Oatmeal Muffins (makes 11-12):
- 1½ cups (168g) old-fashioned rolled oats
- 1 cup (240ml) whole milk
- 1 cup (120g) all-purpose flour (or whole wheat)
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp salt
- ½ cup (110g) light brown sugar
- ⅓ cup (80ml) vegetable oil
- 2 large eggs
- Optional: turbinado sugar and extra oats for topping
Directions
Follow these steps to make your Oatmeal Muffins:
- Prep the Oven: Preheat to 425°F. Line a muffin tin with papers.
- Soak the Oats: In a large bowl, combine oats and milk. Let soak for 10 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: To the oats, add brown sugar (break up clumps), vegetable oil, and eggs. Stir until just mixed.
- Fold Together: Gently fold dry ingredients into the wet mixture until barely combined—don’t overmix.
- Fill and Top: Scoop batter into the muffin tin (about ⅓ cup per muffin). Sprinkle with turbinado sugar and oats if desired.
- Bake: Bake at 425°F for 7 minutes, then reduce to 350°F and bake 12-15 minutes more, until springy to the touch.
Expert Tips for Perfect Oatmeal Muffins
- Soak oats for better texture and flavor absorption.
- Don’t overmix to keep them soft and fluffy.
- Start hot (425°F) for a high dome, then lower the heat.
Servings and Timing
- Servings: 11-12 muffins
- Prep Time: 15 minutes
- Cook Time: 19-22 minutes
- Total Time: 34-37 minutes
Common Mistakes to Avoid
- Overmixing: Toughens the muffins—fold gently.
- Mismeasuring flour: Use a scale for accuracy.
- Skipping the soak: Oats won’t soften properly.
Variations
Make these Oatmeal Muffins your own with these twists:
- Add ½ cup raisins or chopped nuts.
- Swap cinnamon for pumpkin spice or nutmeg.
- Use whole wheat flour for extra heartiness.
Storage and Reheating
- Storage: Keep in a sealed container at room temp for 4-5 days.
- Reheating: Microwave for 10-15 seconds if desired.
- Freezing: Freeze for up to 1 month; thaw at room temp or warm in the oven.
FAQs
- Can I use quick oats?
Yes, but the texture will be less chewy. - What if I don’t have brown sugar?
White sugar works, but you’ll miss some molasses flavor. - Can I make them gluten-free?
Use certified gluten-free oats and flour. - No muffin liners?
Grease the tin well instead. - Are they sweet enough?
Adjust sugar to taste—½ cup keeps them balanced.
Conclusion
These Oatmeal Muffins are a quick, nutritious way to enjoy a grab-and-go breakfast or snack. With their chewy oats and warm cinnamon vibe, they’re as tasty as they are practical. Bake a batch and stock up on baking essentials at Our Shop for more kitchen fun!
