Oatmeal Muffins Recipe

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There is something deeply comforting about starting your morning with warm, tender muffins that carry the wholesome goodness of oats and a gentle hint of cinnamon. This Oatmeal Muffins Recipe is my go-to when I want a breakfast that feels both cozy and satisfying, with just the right balance of sweetness and texture. Whether you’re serving them fresh out of the oven or packing them for a snack on the go, these muffins deliver on flavor, nutrition, and that irresistible homemade charm.

Ingredients You’ll Need

Simple ingredients come together beautifully in this recipe, each playing a crucial role in delivering the perfect bite. From the hearty oats that give texture, to the brown sugar adding a deep sweetness, every component is essential to the harmony of these oatmeal muffins.

• 1 cup old-fashioned rolled oats: Provides chewy texture and wholesome flavor that’s the star of these muffins.
• 1 cup milk: Soaks the oats making them tender and adds moisture to the batter.
• 1 cup all-purpose flour: The base that gives structure to your muffins.
• ½ cup brown sugar (packed): Offers a rich sweetness and moist crumb with subtle molasses notes.
• 1 teaspoon baking powder: Helps the muffins rise light and fluffy.
• ½ teaspoon baking soda: Works with the acidic elements to lift your muffins perfectly.
• ½ teaspoon salt: Enhances all the flavors, balancing the sweetness beautifully.
• 1 teaspoon ground cinnamon: Adds warmth and a hint of spice that complements the oats exquisitely.
• 1 large egg: Binds everything together, giving the muffins body.
• ¼ cup unsalted butter (melted): Infuses richness and a tender crumb without overpowering.
• 1 teaspoon vanilla extract: Introduces a lovely fragrance and deepens the overall flavor.

How to Make Oatmeal Muffins Recipe

Step 1: Prepare the Oats

Begin by combining the old-fashioned rolled oats with milk in a medium bowl. Letting the oats soak for about 10 to 15 minutes softens them wonderfully, lending that perfect chewy texture to your muffins and ensuring they’re not dry or tough.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. This step ensures your leavening agents are evenly distributed and the spices infuse every bite evenly.

Step 3: Combine Wet Ingredients

Add the egg, melted unsalted butter, and vanilla extract to your soaked oats. Stir everything gently until well mixed, creating a luscious and smooth wet mixture ready to meet the dry ingredients.

Step 4: Combine Wet and Dry Mixtures

Pour the wet oat mixture into the bowl with dry ingredients and stir carefully until just combined. Avoid overmixing here — a few lumps are perfectly fine and key to keeping your muffins delightfully tender and fluffy.

Step 5: Portion and Bake

Divide the batter evenly into a 12-cup muffin tin lined with paper liners or lightly greased to prevent sticking. Bake in a preheated 375°F (190°C) oven for 18 to 22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean and the tops turn a lovely golden brown.

Step 6: Cool and Enjoy

Allow your oatmeal muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely. This pause is essential to let the crumb set and prevents sogginess.

How to Serve Oatmeal Muffins Recipe

Garnishes

A simple butter spread or a drizzle of honey elevates these muffins instantly. For a special touch, sprinkle with a dusting of cinnamon sugar or a few toasted nuts on top just before baking for extra crunch and visual appeal.

Side Dishes

Pair these hearty oatmeal muffins with a side of fresh fruit like berries or sliced apples to add vibrant color and brightness to your plate. A warm cup of tea or coffee complements the cinnamon notes perfectly, making your breakfast feel truly complete.

Creative Ways to Present

Try slicing your oatmeal muffins horizontally and layering them with creamy nut butter or fruit preserves for a delightful oatmeal muffin sandwich. You can also use them as a base for a rustic breakfast trifle or serve alongside yogurt for a weekend brunch spread.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your oatmeal muffins in an airtight container at room temperature. They’ll stay fresh and moist for up to 3 days — perfect for quick grab-and-go breakfasts during busy mornings.

Freezing

If you want to keep your muffins longer, wrap each one individually in plastic wrap or foil before placing them in a freezer-safe bag. Oatmeal muffins freeze beautifully for up to 3 months without losing their texture or flavor.

Reheating

To enjoy your muffins warm, pop them in the microwave for about 20 seconds or into a toaster oven for a few minutes until heated through. This will revive their softness and enhance their delicious aroma.

FAQs

Can I use quick oats instead of rolled oats in this Oatmeal Muffins Recipe?

Quick oats can be used in a pinch, but rolled oats provide the best texture and chewiness for these muffins. Quick oats might make the muffins a bit softer and less textured.

Is there a dairy-free option for this recipe?

Absolutely! You can substitute regular milk with any plant-based milk such as almond, soy, or oat milk. Also, using a plant-based butter or coconut oil will keep it dairy-free and just as delicious.

Can I add extras like nuts or chocolate chips?

Definitely! Mixing in about ½ cup of chopped nuts, dried fruit, or chocolate chips adds wonderful texture and flavor variations. Just fold them into the batter right before baking.

How do I know when the muffins are fully baked?

Look for golden tops and slightly firm edges. The most reliable method is inserting a toothpick into the center: if it comes out clean or with only a few crumbs, your muffins are perfectly baked.

Can I make these muffins gluten-free?

Yes! Use a gluten-free all-purpose flour blend to substitute the regular flour, and ensure your oats are labeled gluten-free. This way, you can enjoy this oatmeal muffins recipe even with gluten sensitivities.

Final Thoughts

This Oatmeal Muffins Recipe has become a warm favorite that I love sharing with friends and family. Its cozy flavors, simple ingredients, and satisfying texture come together in a way that feels both familiar and special. I encourage you to give it a try—once you do, I’m sure it will quickly become a staple in your breakfast rotation too!

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Oatmeal Muffins Recipe

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4.2 from 68 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delicious and wholesome oatmeal muffins made with old-fashioned rolled oats, cinnamon, and a touch of brown sugar. Perfect for a healthy breakfast or snack, these muffins offer a comforting texture and flavor with the added benefit of fiber and protein.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

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Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Soak Oats: In a medium bowl, combine the oats and milk. Let the mixture soak for 10 to 15 minutes until the oats soften, which will improve the texture of the muffins.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
4. Combine Wet Ingredients: To the soaked oats and milk mixture, add the egg, melted butter, and vanilla extract. Stir well to incorporate all wet ingredients evenly.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredient bowl. Stir gently just until the batter is combined; be careful not to overmix to keep muffins tender.
6. Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full for optimal rise and shape.
7. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, signaling they are fully cooked.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• For added texture and flavor, mix in ½ cup of chopped nuts, dried fruit, or chocolate chips to the batter before baking.
• Substitute regular milk with a non-dairy alternative like almond, soy, or oat milk to make these muffins dairy-free.
• Do not overmix the batter to ensure the muffins remain moist and tender.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American