Best Oatmeal Muffins
When it comes to muffins, oatmeal doesn’t stand out as the most popular. Maybe because it sounds too healthy? Or maybe a bowl of gloppy porridge comes to mind. Whatever the reason, these muffins will make you excited about tomorrow’s breakfast. Unlike so many dry oatmeal muffins, these turn out super moist with a perfectly textured muffin top. You would never think they are healthy and when you make one batch, you will make them over and over again!
Can I Use Quick Oats In These Oatmeal Muffins?
Yes you can. The only real difference between quick cooking and rolled oats is their size. Both are steamed so they cook faster. Quick oats have been broken down slightly so they don’t take quite as long to cook. There is only a difference of a few minutes in cooking times for quick cooking and rolled oats. For most recipes in baking, you can use one or the other.
You can read more about the different types of oats on the Quaker Oats website.
Can I Make These Any Size?
Yes, these muffins can be made any size you like! From bite size minis to jumbos for hungrier folks. Nothing needs to be modified with the recipe, only in baking times for each size. Mini muffins (24) will bake in 12-15 minutes. Regular sized muffins (12) will be ready in 18-22 minutes and jumbo sized muffins (6) take 25-28 minutes.
This same rule applies to almost any muffin recipe, including my Best Blueberry Muffins and One Bowl Bran Muffins. Just remember the smaller the muffin, the less time it takes to cook.
With the school year starting and the busy fall season upon us, breakfast might be more of a challenge these days. These oatmeal muffins are the perfect nutrient-packed grab and go start to the day. I hope you’ll give them a try and don’t forget to let me know how they turned out for you!
Best Oatmeal Muffins
Ingredients
- 1½ cups rolled oats or quick oats 120 grams
- 1 cup milk 240 grams
- 1 egg
- ⅓ cup brown sugar
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter, melted & cooled
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 cup all purpose flour 120 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Additional oats for sprinkling optional
Instructions
- In a large bowl combine rolled oats and milk. Mix together well and let stand for 20 minutes. The oats will become very soft.
- Preheat oven to 400°F/200°C. Grease a 12 cup muffin tin or line with paper cups. You can also use a jumbo 6 cup muffin tin. Add egg, brown sugar, vegetable oil, melted butter, molasses and vanilla to the softened oats. Mix well until smooth.
- In a small bowl whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Add gradually to the oat mixture and stir just until all traces of dry flour have disappeared. Do not over mix.
- Divide batter evenly among prepared muffins cups. If desired, sprinkle some rolled oats on top of each one for added texture and taste. Bake 18-22 minutes (25-28 minutes for 6 large muffins). A toothpick inserted in the center should come out clean.
- Cool muffins in pan for 5-7 minutes before transferring onto wire racks. Serve warm with butter.
Muffins were much too dry, Baking time too long or temperature too high. Will not try again.
Hello, I’m sorry your muffins did not turn out as expected. Thank you for your valuable feedback, it is always appreciated and used to improve future recipes.
Thank you for this recipe… I’ve made them a few times now, and I’ll definitely keep this recipe in my repertoire. The only adjustment I made the first time was baking them at 425 for the first 5 minutes, and then at 350 for another 15-17, and they turned out perfectly. The second time I added about 1 cup of diced apple and topped them with streusel… they were also a hit. My family enjoys them as written or with add ins, so next time I’d like to try a carrot / raisin combo.
Thank you for trying this recipe. I love the adjustments you made and the addition of apple. Jumpstarting the temperature in the beginning is always great for muffin recipes. I think the carrot and raisin will also be a huge hit. Happy Baking! 🙂