Oatmeal Muffins
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4.8
54 reviews
Excellent
Oatmeal Muffins
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Oatmeal Muffins are a hearty (if not glamorous) breakfast muffin. Soft and moist thanks to a blend of oil and butter and a splash of buttermilk. Textured with oats, and full of flavor thanks to brown sugar, vanilla, cinnamon and nutmeg.Be sure to check out the how-to VIDEO at the bottom of the recipe!
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Ingredients
- ¼ cup melted butter
- ¼ cup avocado oil or vegetable oil or canola oil may substitute vegetable oil
- ¾ cup dark brown sugar
- ¼ cup sugar
- 1 large egg + 1 egg white room temperature preferred
- 1 Tbsp vanilla extract
- ½ cup buttermilk room temperature preferred **click link for an easy buttermilk substitute**
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg optional
- 1 cup old fashioned or instant oats*
Oatmeal Streusel
- 1 cup all-purpose flour
- ⅓ cup oats
- ⅓ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- 5 Tablespoons butter melted
Instructions
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Combine melted butter and canola oil in a large bowl. Add sugars and stir well.
- Stir in eggs, vanilla extract, and buttermilk.
- In a separate bowl, combine flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Add oats and stir again until combined.
- Gently stir ingredients together using a spatula until just combined.
- Divide batter into prepared pan, filling liners ¾ of the way full.
- Prepare your streusel topping
Streusel Topping
- Prepare streusel by whisking together flour, oats, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
- Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.
- Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool and enjoy!
Notes
- *Using old fashioned oats will make your muffins overall lighter and slightly fluffier, but you'll have more of a chewy texture from the oats. They're more... noticeable... in every bite. That's not a bad thing, just worth noting!
- Using instant oats will make your oatmeal muffins a bit denser (the oats in general will make them more dense than your typical muffin) but I found that, if I had to choose, I preferred the finer texture that resulted from using instant oats.
Nutrition Information
Show Details
Serving
1muffin
Calories
365kcal
(18%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
224mg
(9%)
Potassium
69mg
(2%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
500IU
(10%)
Calcium
40mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 365kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 224mg | 9% |
| Potassium | 69mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 500IU | 10% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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