Oatmeal Muffins
User Reviews
4.9
Oatmeal Muffins
Description
This recipe calls for quick-cooking or rolled oats soaked in whole milk for 10 minutes, softening them before mixing with flour, baking powder, baking soda, cinnamon, and salt. Lightly beaten eggs, brown sugar, and oil are added last. The batter is stirred until just combined to preserve tenderness and avoid dense muffins.
The muffins are baked initially at 425°F (220°C) to help the tops rise and form the characteristic domed shape, then the temperature is lowered to 350°F (175°C) to finish baking through without drying out. The final muffins have a golden brown exterior with a springy, moist crumb featuring the texture of oats and warm cinnamon spice throughout.
These muffins work well for breakfast or snacks and can be enjoyed warm or at room temperature. They can be topped with extra oats or coarse sugar before baking for texture. Paper liners or well-buttered pans can be used.
Proper measurement of flour and oats prevents density, and eggs at room temperature blend better. Avoid overmixing to prevent tunneling and heaviness in the crumb. Letting the muffins cool in the pan briefly before transferring preserves their shape.
Ingredients
- 1 cup all-purpose flour (120g)
- 1¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups quick-cooking oats 168g, or rolled oats
- 1 cup milk 240ml, whole
- ⅓ cup vegetable oil (80ml)
- ½ cup light brown sugar 110g, packed
- 2 large egg lightly beaten
Instructions
- Preheat the oven to 425F. 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 stand for 10 minutes.
- Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
- Bake for 7 minutes. Reduce the oven temperature to 350F 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.
Notes
- Soak oats in milk for 10 minutes before mixing to create a moist, tender muffin texture.
- Mix batter gently by hand to avoid overworking and dense muffins.
- Start baking at 425°F to help muffins rise, then lower temperature to finish baking.
- Measure flour and oats accurately to prevent dense muffins; ideally use a scale or fluff and level ingredients carefully.
- Bring eggs to room temperature before mixing for better incorporation.
- Use paper liners or thoroughly butter and flour muffin cups to prevent sticking.
- Let muffins cool at least 10 minutes before removing from pan to keep shape intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 209mg | 9% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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