This is an easy recipe for oatmeal muffins that are moist, fluffy and not too sweet. They're delicious breakfast muffins on the run that can be frozen and reheated to order, and are fantastic warm with a dollop of butter and honey, jam or maple syrup.
As someone who only has coffee when she wakes up, these (together with the blueberry oatmeal muffins and the raisin bran muffins) were a great addition to my mornings, as I'm always looking for easy, delicious, and not sugar-laden ways to grab a bite.
A slightly sweet homemade muffin with oats is all of that.
They remind me of old-fashioned soft scones, the ones my great-grandmother made.
These oaty muffins have a wonderful chew and moisture thanks to soaked oats, a step that makes this a solid recipe the whole family will love.
Ingredient list
They are so simple that you probably have all of them at home right now.
- Buttermilk: use regular buttermilk. What if you can't find buttermilk? You can buy buttermilk powder and prepare it as you need to. Or make homemade buttermilk (it's VERY easy; see Notes in the recipe card for details).
- Oats: I use old-fashioned rolled oats (traditional oats) because they have more texture and hold their shape more, adding great texture to these homemade muffins. But you can use instant or quick-cooking oats, which will most likely produce a more even-textured muffin. But both work, it's not like you won't get good results by using the instant kind.
- Vegetable oil: use whatever type you like. I use sunflower oil (which I always have) or coconut oil if I want a healthier muffin recipe. Canola oil also works well. Even a light olive oil can be used if you're a little more daring with your flavors and are used to using it for baked goods.
- Sugar: both granulated white and brown sugar work well. The latter will give these oatmeal muffins a more golden hue, add a slight caramel undertone, and the result tends to be a more moist muffin than regular sugar.
- Egg: fresh, large.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: ensure they're not expired as they help the muffins rise in the oven.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Buttermilk substitute: use milk or unsweetened almond milk.
- Flour: use part white whole wheat flour or whole wheat flour (very finely ground). The texture will not be as soft, especially with the latter.
- Light brown sugar: substitute for all or part of the white sugar for a caramel undertone.
- Crunchy top: sprinkle a little sugar on each muffin before popping them into the oven, adding some crunchiness to the top.
- Flavor variations: adding spices or citrus will instantly change the flavor of these muffins. Pumpkin pie spice, apple pie spice, ground cinnamon, or orange zest are a great addition.
What is the difference between oats and oatmeal?
The technical explanation is that oats are the unprocessed grain itself, and oatmeal is the grain milled and turned into coarse flour.
The everyday answer is that the preparation from mixing oats with a liquid is also called oatmeal, porridge, or prepared oatmeal. In this recipe, we use buttermilk to make the oatmeal mixture, and the baked muffins turn out fluffier and moister.
What is the difference between quick oats and old-fashioned (traditional) oats?
Quick-cooking oats are simply small pieces of oats meant to be cooked faster. Traditional or old-fashioned ones require a process where they are flattened but maintain their shape. For this recipe, traditional oats work better because they absorb liquid well while holding their shape. But don't be discouraged from making them because you only have instant oats.
Is porridge the same as oats?
While oats are used to make porridge, they're not the same. Porridge can be made from other ingredients though the most common is probably oats, that's why they are used interchangeably. But don't buy a box of porridge for this recipe as it may contain other ingredients besides oats.
Preparing the oatmeal
It's as easy as mixing oats with the buttermilk in a bowl and letting it stand for a few minutes.
During this time, the grain will absorb some of the liquid, and the muffins will have a creamier texture but rustic at the same time since the oats will be chewier but not mushy.
How to make oat muffins
I love this recipe because it's the old-fashioned way of making muffins which is easy, and fast, and there's no need for fancy equipment or gadgets, except for a mixing bowl, a spatula, and a muffin pan.
Add sugar to the oatmeal mixture and mix until combined.
Add the egg and stir to combine well. There's no need to beat.
Add the oil and mix until you have a shiny, well-integrated mixture.
Add the dry ingredients to the oatmeal mixture or vice versa. Combine until no dry spots remain, but don't overmix!
Vintage Kitchen tip: combine the muffin batter with a wire whisk, a spoon, or a spatula. There is no need for electric beaters; they will overbeat the mixture, so they're discouraged from using them in this recipe.
Preparing the muffin pan
As shown in the image below, you can use paper liners or nothing.
The difference is that only the muffin tops will be crusty with the paper cups because the bottom and sides will touch the paper. They're easier to transport if that is the case.
If you butter the muffin tin and don't use the muffin liners, it will have more surface baking against the metal, resulting in a crust on the sides and bottom, not just on top.
Baking
Preheated oven: this is necessary so the muffins rise well. If you forgot to turn it on and the battle is already in the muffin pan, leave it at room temperature while the oven reaches the desired temperature.
When are they done? Use the baking time as a guide and test for doneness by inserting a cake tester or toothpick in the center. It should turn out clean with no wet crumbs attached.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Stir, don't beat: the oat mixture only needs to be combined until moistened. Don't use an electric mixer for this recipe. Excessive mixing will make them tougher.
- Muffin pan: don't fill them more than ¾ of their capacity, no matter what size you use. This is important so they don't overflow in the oven.
- Smaller muffins: simply use a pan for mini muffins. The baking time will be much less, so take that into account, and the yield will be double or slightly more depending on the size of the pan or pans.
Related recipes you might like:
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Easy Oatmeal Muffins
Ingredients
- 1 ½ cups 120g traditional oats
- 1 cup buttermilk, at room temperature (see Notes below for substitutions)
- 1 ½ cups all-purpose or cake flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ cup oil, I used sunflower
- 1 egg, at room temperature
- ½ cup white or brown sugar, packed
Instructions
- Mix buttermilk with oats in a medium bowl and leave to hydrate while preparing the rest.
- Turn on the oven at 350°F (180ºC).
- Line 12 muffin cups with paper liners. Or butter and flour them if not using paper cups. Reserve.
- Mix flour, baking soda, salt, and baking powder in a large bowl.
- Add the sugar and stir to combine.
- Add the oil and egg to the oat mixture. Mix everything well without beating.
- Add the wet ingredients to the dry ingredients and mix with a spatula or hand mixer, and only until just combined, don’t be tempted to beat it as it will result in tougher and less fluffy muffins.
- Fill the muffin tins or paper cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20-25 minutes, or until a tester comes out dry.
- Let cool completely on a wire rack.
- Store muffins that are left in an airtight container in the refrigerator, and reheat briefly before eating. Or in the freezer for a month.
Pam says
I love the these muffins. I use brown sugar, cinnamon and walnuts. One muffin with coffee & juice - my go-to breakfast most days!
Paula Montenegro says
Love this comment Pam! It reminds me I must test and share more variations
Callie says
So I made these. They taste great however I added almond extract thinking it was vanilla added apples and dried cranberries to half. They didn’t rise well but probably baking powder old. Was very thick so adding a bit more buttermilk and oil. Again like muffin very much. Thanks
Pat Noel says
Can I use whole wheat flour?
Paula Montenegro says
Hi Pat, you can, but I wouldn't substitute all of it as it would make the muffins dense and very different in texture. I'd start with substituting no more than 1/2 of the all-purpose flour and see how it goes.
Debbie says
I forgot to add that I used avocado oil and made 6 jumbo muffins
Debbie says
I used coconut sugar, added a little bit of cinnamon, raisins, and sprinkled cinnamon sugar (made with stevia and cinnamon) on top before baking. Mmmm
Lydia says
Are you supposed to pack the brown sugar or just scoop and make level the top ? Wonderful recipe!
Paula Montenegro says
Hi Lydia! It's packed. Happy baking.
Kerin Plank says
Delicious! Nice moist chewy texture! Now I want to try some variations like cinnamon and fruit. Can almond flour be substituted for the wheat flour?
Paula Montenegro says
Hi Kerin! Happy to know you loved them. They can hold add-ins and flavorings, but I never tried them with almond flour. That said, I'd start by substituting 1/3 of the regular flour for almond. The muffins will not be as springy as almonds have no gluten.
Marjorie Snider says
I added 1/2 apple, chopped about 1/3 C raisins (soaked to plump up), 1/3 C grated carrot, and 1/3 C chopped walnuts. I also added 1/4 tesp cinnamon and an additional 1/4 C milk. Fantastic results, whole family loved them.
Emma says
Great muffin with pantry staples. I substituted avocado oil and added half a cup of raisins. It was delicious and a hit with my 3 year old.
Leah says
Can applesauce be used in lieu of oil?
Paula Montenegro says
Hi Leah, you can, but I never tried it for this recipe. I do sub some of it with applesauce in other muffins and loaf cakes.
Marina says
These are delicious! They are so easy to make. I used silicone liners and baked them in the air fryer (180°C for 15 min.) and they came out perfect!!
Paula Montenegro says
OMG that’s great to know! Thanks Marina.
Jen says
These muffins are delicious! I added a little vanilla for some extra flavor and it was great that way! Getting ready to make my second batch. I threw half of my first batch in the freezer right away and just microwaved for 30 seconds to thaw and warm. Still perfect after freezing! Great recipe!