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One-Bowl Oatmeal Muffins (base recipe)
5 from 16 votes

One-Bowl Oatmeal Muffins (base recipe)

One-Bowl Oatmeal Muffins use rolled oats soaked in a milk and vinegar mixture combined with sugar, butter, flour, and spices like cinnamon and nutmeg. The batter can be enriched with various add-ins such as berries, nuts, dried fruit, or grated vegetables. Baking yields muffins with a light brown top and a tender crumb, providing a wholesome texture and subtly spiced flavor. This recipe is flexible and suitable for breakfast or snacks, especially when customized with different mix-ins.

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 9 muffins
Calories: 280 kcal
Course: Brunch
Cuisine: American

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

    Cup of Yum
  1. Combine milk, vinegar and oats in a large bowl and let stand for one hour.
  2. 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.
  3. Crack the egg into the oat and milk mixture; add sugar and mix to combine. Stir in melted butter.
  4. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. GENTLY fold into batter, taking care not to over mix.
  5. Sprinkle the add-ins of your choice and fold them into the batter with a few strokes as possible.
  6. 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.
  7. 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.
  8. 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

Calories 280kcal (14%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.