Best Oatmeal Muffins
These moist and tasty muffins are the perfect swap out for your bowl of oatmeal. Whip up a batch for grab and go breakfasts all week.
Ingredients
- 1½ cups quick oats or rolled oats (see notes for rolled oats) 140 grams
- 1 cup milk 240 grams
- 2 eggs
- ⅓ cup brown sugar
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter, melted & cooled
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1½ cups all purpose flour 200 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 eggs, 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 7 minutes, then reduce heat to 350℉/190℃ and bake another 8-10 minutes (12-14 more 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.
Notes
If you are using rolled oats, pulse them a few times in a food processor or grinder to break them down slightly. This will eliminate the need to add more liquid to the recipe to hydrate them for proper baking.