These oatmeal muffins make for a delicious breakfast or pick-me-up snack to take on the go! About 5 minutes of work and a few simple ingredients is all it takes to make this treat.
Switch up your morning bowl of oatmeal with these delicious and portable oatmeal muffins. They are so incredibly tender and moist, and pack all the flavor of classic oatmeal that we know and love!
These muffins really only take about 5 minutes worth of work to make, but there’s an additional 10 minutes of waiting for the oats to soak in some milk.
The soaking step is particularly important to get the oats to soften and bulk up a bit. Otherwise, they can be a bit hard and brittle if they’re just mixed straight into the batter.
I found that when I tried to make this recipe without soaking the oats, the muffins weren’t NEARLY as tender and moist!
Oatmeal muffins ingredients:
• flour: using all oats in oatmeal muffins is a bit too much of a good thing in my experience. Flour helps add softness and cakiness, and just yields an overall better texture
• baking powder
• cinnamon: optional, but I absolutely love the flavor of cinnamon + oats
• oats: make sure the package says “rolled” or “old-fashioned” oats – sometimes it’ll say both. These are the best oats for baking!
• sugar: I like using brown sugar for flavor and moisture. Granulated works fine if you need to use it, but brown sugar was the clear winner between the two! You can also make your own brown sugar at home
• oil: for a softer muffin that lasts longer! Plus it sure beats having to cream butter and sugar together
• vanilla: optional, for flavor!
How to make oatmeal muffins:
1. Combine dry ingredients.
2. Soak oats in milk. Set aside for about 10 minutes to allow the oats to absorb some of the milk. There will still be some unabsorbed milk.
3. Combine wet ingredients. Mix brown sugar, egg, oil and vanilla into the oat mixture.
4. Fold dry ingredients into wet ingredients.
5. Portion and bake! (Optional) Before baking, sprinkle over some more dry oats for added texture!
6. Cool & serve. Cool the muffins for about 10 minutes in your pan, then transfer to a wire rack to finish cooling. Serve warm or at room temperature!
Oatmeal muffins storage:
Oatmeal muffins will keep for up to 3 days at room temperature or about 5 days in the fridge. Wrap tightly in plastic wrap or store in an airtight container or plastic bag to maintain maximum freshness.
These muffins do taste best when they’re fresh, so if you don’t plan on finishing them within 2 days, I’d recommend freezing them so they keep fresh for longer! To freeze, transfer to a freezer bag or airtight container, and seal well. Freeze for up to 3 months.
Defrost at room temperature for a few hours, or pop the muffins into a preheated 350°F oven for 5 to 10 minutes, or until defrosted and warmed through.
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Oatmeal Muffins Recipe
- 1 & 1/4 cups (150g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1 & 1/2 cups (120g) old-fashioned rolled oats
- 1 & 1/4 cups (300mL) milk
- 1/2 cup (100g) packed brown sugar, light or dark
- 1 large egg
- 1/3 cup (80mL) oil
- 1 teaspoon pure vanilla extract (optional)
- Preheat your oven to 400°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a medium bowl, combine flour, baking powder, cinnamon, and salt. Whisk to combine, and set aside.
- In a large bowl, combine oats and milk. Press the oats down so that they're almost all covered with the milk. It's fine if there are a few above the surface. Set aside for 10 minutes to soak.
- Add your sugar, egg, oil, and vanilla to the oat mixture, and stir together until combined. Add your dry ingredients, and fold together until just combined. Take care not to over mix!
- Divide your batter into your prepared muffin cups, filling each cup to the very top (for extra muffin top!) Bake the muffins in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and a skewer inserted into the center of a muffin comes out clean.
- Cool the muffins in your pan for 10 minutes, then transfer onto a wire rack to finish cooling completely to room temperature. These also taste amazing when they're still warm!