Craving a breakfast treat that’s both delicious and wholesome? These Oatmeal Muffins are your answer! Packed with the hearty texture of oats and a touch of cinnamon, they come together fast and bake up with a perfect dome. Thanks to a simple soaking trick, these Oatmeal Muffins are soft, flavorful, and ideal for grab-and-go mornings. Let’s dive into this easy recipe that’s sure to become a favorite!
Why You’ll Love This Recipe
- Quick prep with minimal ingredients.
- Nutritious oats add texture and fiber.
- Soft and moist with a sweet, spiced flavor.
- Perfect for breakfast, snacks, or kids’ lunches.
- Stores well at room temp or in the freezer.
Tools Needed
To whip up these Oatmeal Muffins, you’ll need a few kitchen essentials. Missing anything? Visit 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 blend the dry ingredients evenly.
- Scoop: A ⅓-cup size for perfect portioning.
- Oven: For baking these beauties 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 cinnamon
- ½ tsp salt
- ½ cup (110g) light brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- Turbinado sugar and extra oats (optional topping)
Directions
Follow these steps to make your Oatmeal Muffins:
- Preheat Oven: Set to 425°F and 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 gently.
- Fold Together: Add dry ingredients to the wet mixture. Fold until just 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 for 12-15 minutes, until springy to the touch.
Expert Tips for Perfect Oatmeal Muffins
- Soak oats for better texture and moisture.
- Measure flour accurately to avoid dense muffins.
- Reduce heat mid-bake for a high dome without burning.
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—mix just until combined.
- Wrong oven temp: Start hot, then lower for best rise.
- Overfilling: Leave room for the batter to expand.
Variations
Make these Oatmeal Muffins your own with these ideas:
- Add ½ cup raisins or chopped nuts.
- Swap cinnamon for nutmeg or pumpkin spice.
- Mix in ¼ cup applesauce for extra moisture.
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 reheat at 350°F for 5-7 minutes.
FAQs
- Can I use quick oats?
Yes, but rolled oats give better texture. - Whole wheat flour instead?
Absolutely—it adds a nutty flavor. - No brown sugar?
Use white sugar with a tsp of molasses. - Why soak the oats?
Softens them for a chewy, moist bite. - Can I skip the topping?
Sure, they’re still delicious plain.
Conclusion
These Oatmeal Muffins are a simple, nutritious way to enjoy a sweet and hearty breakfast or snack. With their tender crumb and versatile flavor, they’re a hit for all ages. Bake a batch and grab your baking essentials at Our Shop for more wholesome recipes!
