If there’s one recipe that sparks pure comfort (and a little morning excitement), it’s Oatmeal Muffins. These golden, bakery-style muffins combine the wholesome goodness of oats, the tender crumb of a perfect muffin, and a delightful hint of cinnamon sweetness. Ideal for busy breakfasts, lazy brunches, or a snack with a hot cup of coffee, they’re the tasty little treat you didn’t know you needed – and once you bake a batch, you’ll wonder how you ever got by without them!
Ingredients You’ll Need
Get ready to fall in love with how straightforward these ingredients are! Each one plays a crucial role, from creating the signature cozy flavor to achieving that just-right muffin texture. Gather them up and prepare for muffin magic.
- Old-fashioned rolled oats: These are the heart of the muffin, lending delicious chew and natural nuttiness.
- Milk: Soaking the oats adds tenderness and moisture to every bite.
- All-purpose flour: Gives structure and keeps the muffins fluffy.
- Whole wheat flour: Adds a rustic touch and a fiber boost, while still keeping things light.
- Packed brown sugar: Sweetens the muffins and brings warm, caramel notes.
- Baking powder: The key to a well-risen muffin top.
- Baking soda: Works with the baking powder for just the right amount of lift and tenderness.
- Salt: Enhances all the other flavors – don’t skip it.
- Ground cinnamon: Adds that signature, comforting spice to every bite.
- Unsalted butter (melted and cooled): Richness and incredible moisture come from real butter.
- Large eggs: Bind the batter together, giving body and structure to your Oatmeal Muffins.
- Vanilla extract: Adds a touch of fragrant sweetness and rounds out all the flavors.
How to Make Oatmeal Muffins
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C) to ensure even baking. Line a standard 12-cup muffin tin with paper liners for easy removal and less mess—one of those little touches that makes baking feel like a breeze.
Step 2: Soak the Oats
In a small bowl, stir together your rolled oats and milk, then let them soak for about 10-15 minutes. This step guarantees ultra-moist, tender Oatmeal Muffins, as the oats absorb milk and soften to perfection.
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisking thoroughly here means every bite will have just the right balance of flavor and rise.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the cooled melted butter, eggs, and vanilla extract. This blend creates a rich and silky base for your batter.
Step 5: Bring it All Together
Add the wet mixture directly to the bowl with the soaked oats, stirring gently until well combined. Next, pour this oat mixture into your dry ingredients, mixing just until no dry streaks remain. Take care not to overmix—this keeps your Oatmeal Muffins tender, not tough.
Step 6: Fill and Bake
Scoop the batter evenly into your prepared muffin cups, filling each about three-quarters full for the perfect rise. Slide the pan into the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in their pan for about 5 minutes, then transfer to a wire rack to finish cooling. The waiting is the hardest part, but that first warm bite will be so worth it!
How to Serve Oatmeal Muffins
Garnishes
A sprinkle of oats or a dusting of cinnamon sugar on top gives your Oatmeal Muffins that fresh-from-the-bakery look and a little flavor pop. You can also add a drizzle of honey or a swipe of softened butter for a simple, lovely finish.
Side Dishes
Pair your warm Oatmeal Muffins with creamy Greek yogurt and fresh fruit for a wholesome breakfast spread. They’re also wonderful alongside scrambled eggs or as a midday snack with a tall glass of milk or coffee.
Creative Ways to Present
Dress them up for a brunch buffet by slicing each muffin in half and serving alongside small dishes of jam, nut butter, or even a tangy cream cheese whip. For parties or gatherings, display them in a wicker basket lined with a pretty napkin for that irresistible, homespun look.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your Oatmeal Muffins in an airtight container at room temperature for up to two days. For longer freshness, store them in the refrigerator for up to five days—they’ll stay moist and flavorful.
Freezing
Have extra muffins? Freeze them! Wrap each muffin individually in plastic wrap, place them in a freezer bag, and they’ll keep beautifully for up to two months. This way, a cozy breakfast is always within reach.
Reheating
To reheat, simply pop a muffin in the microwave for about 15-20 seconds or warm in a toaster oven for a freshly-baked taste and texture. For frozen muffins, thaw overnight in the fridge or give them a gentle zap in the microwave straight from the freezer!
FAQs
Can I add fruit or nuts to Oatmeal Muffins?
Absolutely! Stir in up to 1/2 cup of raisins, chopped nuts, or fresh blueberries just before baking for a custom flavor and texture boost.
Do I have to soak the oats?
Yes, soaking the oats in milk is key to the moist and tender crumb. It allows the oats to soften and integrate smoothly into the batter for the best Oatmeal Muffins texture.
Can I use quick oats instead of old-fashioned oats?
You can swap quick oats in a pinch, but the texture will be slightly softer and less hearty. Old-fashioned rolled oats give the muffins their signature chew and rustic feel.
Are these muffins freezer-friendly?
Oatmeal Muffins freeze wonderfully—just wrap and store as directed, and you’ll have a homemade breakfast ready whenever you like.
How do I keep my muffins from turning out dry?
Be careful not to overbake them, and avoid overmixing the batter. The soaked oats also help ensure each bite stays moist and delicious.
Final Thoughts
Baking your own Oatmeal Muffins doesn’t just fill your kitchen with wonderful aromas—it fills your mornings with homemade comfort. Give this recipe a try and discover how easy and satisfying breakfast (or snack time) can truly be!
Print
Oatmeal Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Oatmeal Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with oats, whole wheat flour, and a hint of cinnamon, these muffins are moist, flavorful, and easy to make.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Soak Oats: In a small bowl, combine oats and milk. Let soak for 10–15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, and vanilla extract.
- Combine Mixtures: Stir wet ingredients into soaked oats, then add this mixture to the dry ingredients, mixing until combined.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake: Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- For extra flavor, add 1/2 cup raisins, nuts, or blueberries before baking.
- These muffins freeze well for up to 2 months; thaw at room temperature or warm briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
