Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
Light and fluffy but still hearty, these homemade healthy oatmeal muffins will have you looking forward to weekday mornings. They are the perfect grab-and-go breakfast or snack that’s filling without feeling heavy. The oatmeal in these muffins gives them a fantastic texture while keeping them moist.
These muffins are so much tastier than store-bought and taste amazing straight out of the oven.
Oats — I like to use quick-cooking oats as they provide a more even-textured muffin. Rolled oats will work as well.
Leavening agents — to help lift your oatmeal muffins, you’ll need baking powder and baking soda. Make sure the two are fresh and haven’t expired, as it’ll affect the rise of the muffins.
Vegetable oil — using vegetable oil is the secret to achieving a soft and moist muffin. You can use canola oil as well.
Milk — I recommend using milk instead of water for more flavor. Milk also adds sweetness and a creamy texture to the muffins.
Brown sugar — this gives the muffins a more golden color and a slight caramel flavor compared to white sugar.
HOW TO MAKE OATMEAL MUFFINS
1. In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
2. Add the brown sugar, oil, and eggs to the oats and milk.
3. Stir to combine.
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Then, add to the wet mixture, stirring together until just combined.
5. Divide the batter among the paper liners in a 12-cup muffin pan.
6. Sprinkle the tops with extra oats or coarse sugar, if desired. Bake for 7 minutes before lowering the heat and baking for another 12 to 15 minutes. Let the oatmeal muffins cool in the muffin pan for a bit before transferring to a wire rack to cool completely.
