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Oatmeal muffins are a delightful way to start your day or enjoy as a snack. They’re hearty, slightly sweet, and packed with the goodness of rolled oats. Perfect for breakfast on the go or a midday treat, these muffins are easy to whip up and even easier to devour. Let’s get baking!
Oatmeal Muffins Recipe
Ingredients:
- 1 cup rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a bowl, combine the oats and milk. Let it sit for about 10 minutes.
- In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Add the egg, oil, and vanilla extract to the oat mixture. Mix well.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
What You Will Need
H2: What you will need to make oatmeal muffins
- Rolled oats: Adds texture and heartiness, soaking in milk ensures moist muffins with a wholesome, nutty flavor.
- Milk: Hydrates oats, creating a tender crumb while adding richness and moisture to the batter.
- All-purpose flour: Provides structure, ensuring muffins hold their shape and have a light, fluffy texture.
- Brown sugar: Adds sweetness and a hint of molasses flavor, keeping muffins moist and flavorful.
- Baking powder: Helps muffins rise, creating a light and airy texture.
- Baking soda: Works with baking powder to ensure proper rise and a tender crumb.
- Egg: Binds ingredients together, adding richness and structure to the muffins.
- Vegetable oil: Adds moisture and tenderness, ensuring muffins are soft and not dry.
- Vanilla extract: Enhances flavor, adding a warm, sweet aroma to the muffins.
Read more: Oatmeal Pancakes Recipe
Tools and Instruments Required
What tools/instruments will be needed to make oatmeal muffins
- Mixing bowl: Essential for combining dry and wet ingredients separately before mixing them together.
- Whisk: Useful for blending ingredients smoothly and ensuring an even mixture.
- Muffin tin: Holds the batter in individual portions, giving muffins their shape.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
- Wooden spoon: Ideal for mixing the batter without overworking it.
- Wire rack: Allows muffins to cool evenly, preventing sogginess.
Oatmeal Muffins Recipe
Healthy and delicious oatmeal muffins perfect for breakfast or a snack.
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Equipment
- Muffin Tin
- Mixing bowl
- Whisk
Read more: Oatmeal Gruel Or Stew Recipe
Ingredients:
Main Ingredients
- 1 cup Rolled Oats
- 1 cup Milk
- 1 cup All-purpose Flour
- 1/2 cup Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Egg
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla Extract
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a bowl, combine the oats and milk. Let it sit for about 10 minutes.
- In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Add the egg, oil, and vanilla extract to the oat mixture. Mix well.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes:
These muffins can be stored in an airtight container for up to 3 days.
Nutrition value:
Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 50IUCalcium: 50mgIron: 1mg
Read more: Oatmeal Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter as directed.
- Fill muffin cups with batter.
- Cover the muffin tin with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake muffins as directed.
- Let them cool completely.
- Place muffins in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe bag or container.
- Label with the date.
- Freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or bake at 350°F (175°C) for 10 minutes.
Did you know that soaking the rolled oats in milk not only softens them but also helps release their natural sweetness, reducing the need for extra sugar?
Frequently Asked Questions
FAQ:
Can I use quick oats instead of rolled oats?
Yes, but the texture might be slightly different.
How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze these muffins?
Absolutely! Wrap them individually and freeze for up to 3 months.
Can I add fruits or nuts to the batter?
Definitely! Fold in about 1/2 cup of your favorite add-ins.
What can I use instead of vegetable oil?
You can substitute with melted butter or coconut oil.
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