Simple Oat Muffins
User Reviews
4.8
Simple Oat Muffins
Description
These muffins use a blend of dry ingredients featuring flour, rolled oats, leavening agents, and salt, mixed with wet ingredients including brown sugar, eggs, vegetable oil, milk or buttermilk, and vanilla extract. The batter creates a tender crumb with the oats providing texture.
The optional topping of cinnamon, granulated sugar, and oats sprinkled atop adds a slight crunch and warm spice flavor after baking. Muffins are baked at 350˚F in a greased or lined 12-cup muffin tin, producing about nine to ten large muffins or a dozen medium-sized ones depending on filling amount.
Once baked until golden and risen, they should cool partially in the pan before removal to avoid breaking. These muffins make a straightforward breakfast or snack with familiar flavors balanced by wholesome oats and a gentle cinnamon note if topped.
Fill muffin cups fully for larger sizes or less for more muffins with shorter baking times. Adjust sweetness or milk as needed for desired texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup rolled oats
Wet Ingredients
- 1/2 cup brown sugar lightly packed
- 2 egg large
- 1/2 cup vegetable oil
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
Topping (optional)
- 1-2 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1-2 Tbsp rolled oats
Instructions
- Preheat oven to 350F. Butter or line a 12-cup muffin tin. This recipe will make about 9-10 large muffins like the ones in the post, or a dozen slightly smaller ones depending on how much you fill your muffin cups.
- Whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients and the add them to the dry ingredients.
- Mix until everything is well incorporated and there are no dry pockets of flour left.
- Spoon the batter into your prepared muffin tin. Fill them almost to the top for 9-10 larger muffins, or about 3/4 full for about a dozen medium sized muffins.
- For the topping, mix the cinnamon and the granulated sugar together, and sprinkle it on top of the muffins, along with the oats, if desired.
- Bake for 20-25 minutes until risen and starting to turn golden around the edges.
- Remove from the oven and allow to cool partially in the pan before removing to a baking rack to cool completely.
Notes
- You can make 9-10 larger muffins or about a dozen smaller ones by adjusting batter amount per cup.
- Use buttermilk instead of milk for a slight tang and tender crumb.
- The cinnamon sugar topping is optional but adds a warm, crunchy finish.
- Let muffins cool partially in the pan before removing to maintain shape and prevent breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 195mg | 8% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
