One-Bowl Oatmeal Muffins (base recipe)
User Reviews
5
One-Bowl Oatmeal Muffins (base recipe)
Description
One-Bowl Oatmeal Muffins start by soaking rolled oats in milk and vinegar, producing a thick base that adds moisture and texture. The mixture is then combined with sugar, melted butter, flour, leavening agents, salt, cinnamon, and nutmeg to produce the batter. Light folding ensures a tender crumb. Optional add-ins like berries, nuts, dried fruits, or grated vegetables can be folded in for flavor and texture variations. The muffins are topped with raw oats and a sprinkle of sugar before baking until lightly browned with a springy top.
These muffins balance the hearty texture of oats with the warmth of spices and the richness from butter. They serve well as a breakfast treat or on-the-go snack. Baking times may slightly increase when using fresh fruits or vegetables due to added moisture.
Using buttermilk instead of milk and vinegar can provide a flavor boost. The recipe is simple, requiring just one bowl, which minimizes cleanup. Ensuring ingredients are folded gently prevents toughness.
Ingredients
- 1 cup milk
- 1 teaspoon white vinegar
- 1 cup rolled oats not quick oats
- 1 egg room temperature, large
- 1/4 cup raw cane sugar or brown sugar
- 1/2 cup butter melted and cooled, unsalted
- 1 cup all-purpose flour plus 2 Tablespoons
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg freshly ground
- 1/2 teaspoon cinnamon freshly ground
Add-ins of your choosing - 1 1/2 cups of any of
- berries
- nuts
- dried fruit
- vegetables see below, grated
Instructions
- Combine milk, vinegar and oats in a large bowl and let stand for one hour.
- Preheat the oven to 375°F and place the oven rack in the centre of the oven. Grease a muffin tin and line with 9 cupcake papers.
- Crack the egg into the oat and milk mixture; add sugar and mix to combine. Stir in melted butter.
- Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. GENTLY fold into batter, taking care not to over mix.
- Sprinkle the add-ins of your choice and fold them into the batter with a few strokes as possible.
- Using a large ice cream scoop or 1/3 cup measuring cup, scoop batter into muffin papers. Top with a few raw rolled oats and a sprinkling of sugar.
- Place muffins on the centre rack of the oven. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or grated vegetables.
- Remove muffins from oven and cool in tins for 5 minutes. Lift out and cool on a wire rack. Enjoy warm on the same day they are made or freeze for up to 3 months in an airtight container.
Notes
- Substitute buttermilk for the milk-vinegar mixture to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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