This Oatmeal Muffins Recipe contains simple ingredients that combine to create the perfect breakfast muffin.
Sometimes you (aka “me”) just want a simple muffin. Whether you’ve been eating too many rich foods lately, or you’re trying to eat healthier, or you’re just too busy for complicated – this oatmeal muffin recipe is for you!
I have tried several different oatmeal recipes lately but they all seemed to be overcomplicating the process of creating a simple oatmeal muffin. Until I read a recipe lately where they simply used quick oats soaked in milk. So I scoured the web looking for the perfect oatmeal muffin recipe.
So, what I’m sharing with you today is actually a combination of a couple of recipes. The result? Simply delicious! Simply moist! Simply oats!
Simply Perfect Oatmeal Muffins
Like I said, this is a no fuss, not complicated, but full of oatmeal goodness muffins recipe. I love them. They are just what my tummy was craving. Simple. Good. Food.
Not overly sweet.
Not full of “stuff”.
But, there are a couple of things to keep in mind.
Don’t Skip the Soaking
This recipe calls for soaking the oats in milk for 10 minutes. This is an essential step to create muffins that aren’t dry. Don’t ask me how I know this step is important. Just trust me. You want to soak the oats!
Mix Just to Combine
I feel like I’m telling you all the don’ts in this recipe. But really it’s just a simple recipe with basic pantry ingredients and it turns out perfect. We just need to protect the recipe from our over zealous selves.
So, be sure to simply mix the ingredients just until they are combined. You do not want to use a hand or stand mixer. Just mix by hand until the ingredients are combined. Try not to overmix.
Room Temperature works Best
By using room temperature eggs and milk, you’ll find the ingredients incorporate better, especially the eggs. If you use cold eggs, you’ll be tempted to overmix the batter because the eggs simply don’t incorporate as well when they are cold.
Use High Heat First
You are going to preheat your oven 425° F, bake the muffins for about 7 minutes, then reduce the oven temp to 350° WITHOUT opening the oven door. The high heat is important because it helps the muffins to rise into that classic muffin top shape. Then lowering the temp helps the muffins to bake evenly.
Yes, you can use add-ins like nuts, dried cranberries, or even chocolate chips. Just add a scoop to the batter, fold to incorporate, and then fill your muffin tins. You can even sprinkle add-ons to the tops of the muffins like oats, cinnamon sugar, cranberries, etc.
But, I do have to say, I think the recipe is perfectly simple, moist, and delicious just the way it is! Having said that, don’t be afraid to make this recipe your own.
In fact, I think if our daughter Morgan was to make these muffins she’d add raisins (kinda like oatmeal raisin cookies), maybe some nutmeg, and definitely some white chocolate chips.
You can store the completely cooled muffins in an airtight container on the counter for up to five days. Muffins can also be frozen. Simply place muffins in a freezer bag and freeze for up to three months.
- 1 cup all-purpose flour
- 1-¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1-½ cups quick-cooking oats or rolled oats
- 1 cup whole milk
- ⅓ cup vegetable oil
- ½ cup packed light brown sugar
- 2 large eggs, lightly beaten
- Preheat the oven to 425° F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, stir together the oats and milk. Let the mixture stand for 10 minutes.
- After 10 minutes, add the brown sugar, oil, and eggs to the oat mixture. Stir to combine. Add the flour mixture and stir just until combined. Divide the batter among the 12 paper liners. (Each muffin should contain about 1/3 cup batter.)
- Bake for 7 minutes at 425° F. Then reduce the oven temperature to 350° F and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.
- Do NOT skip on soaking the oats. Otherwise, your muffins can turn out very dense and dry.
- You can add nuts, raisins, chocolate chips, cranberries or other add-ins to the muffins.
- Top the muffins with a few sprinkles of oats or cinnamon sugar before baking.
- Store cooled muffins in an airtight container on the counter for up to 5 days.
- Muffins can be frozen for up to 3 months.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 174mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 4g
I think this Oatmeal Muffins recipe is perfect just the way it is, but you can certainly customize your muffins with any additional ingredients you like.
More Recipe Ideas
If it’s baking you like, you might like these other muffin recipes from The Birch Cottage:
And be sure to pin this Oatmeal Muffins recipe to your favorite Pinterest recipe board to save it for later or to share with family and friends!