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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- 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.
- 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.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full for optimal rise and shape.
- 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.
- 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
