I know you'll love these muffins because they are everything we want: moist, fluffy, and super easy to make! They're delicious breakfast muffins on the run because they can be frozen and reheated to order, and are fantastic warm with a dollop of butter and honey or maple syrup.
As a person 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.
But these muffins have a great chew thanks to the oats and great moisture thanks to mixing the milk with said oat before adding them to the rest of the ingredients. It's a great recipe I'm sure the whole family will love.
Simple ingredients
They are so simple that you probably have all of them at home right now.
- Buttermilk: it makes the muffins more tender, so I love using it. The homemade recipe to make it at home is in the Notes section of the recipe card. You can also use milk or unsweetened almond milk.
- Oats: traditional oats (also called rolled oats or old-fashioned oats) are the best kind of oats for these simple muffins and work better than instant oats because they are larger and hold their shape more, adding great texture to these homemade muffins. Instant will produce a more even-textured result. 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 healthy 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 with regular sugar.
- Egg: fresh, large.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: make sure they're not expired as they help the muffins rise in the oven.
Preparing the oatmeal
It's as easy as mixing oats with the buttermilk in a bowl and letting it stand for a few minutes (image below).
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.
Easy steps
I love this recipe because it's the old-fashioned way of making muffins which is easy, fast, and there's no need for fancy equipment or gadgets, except for a mixing bowl, a spatula, and a muffin pan.
- Prepare oatmeal by mixing oats and buttermilk in a bowl.
- Sift the dry ingredients in a bowl.
- Add the rest of the wet ingredients to the oats.
- Add the dry ingredients to the wet mixture all at once and mix just until it's integrated. Don't overmix!
Preparing the muffin pan
As you can see in the image above, you can either use paper liners or not.
The difference is that with the paper cups the muffins will have less of a crunchy surface (similar to the top part) because the bottom and sides will be touching the paper. They're also 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 so it will result in an outer crust that creates on the sides and bottom and not just on top.
Kitchen notes
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. If in doubt, use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that it's 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.
- Crunchy top: you can sprinkle a little bit of sugar on each muffin before popping them into the oven which will add some crunchiness to the top of the muffin.
- 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.
- Smaller muffins: simply use a pan for mini muffins. The baking time will be much less, so take that into account.
Frequently asked questions
Oats are the unprocessed grain itself and oatmeal is the grain that has been milled and turned into a coarse flour. This is probably a more technical explanation.
The everyday answer is that oatmeal is also the preparation that results from mixing the oats with a liquid. Porridge or prepared oatmeal as it's sometimes called. I like to point out how different they are when it comes to baking. In this recipe we use buttermilk and the result after the muffins are baked is amazing! They turn out fluffier and more moister than you thought possible.
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 do absorb liquid well but at the same time hold their shape. But, don't be discouraged from making them just because you only have instant oats.
While oats are used to make porridge, they're not exactly the same. Porridge can be made from other ingredients though the most common it 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.
Related recipes you might like:
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Easy Moist Oatmeal Muffins Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 medium muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
The best recipe ever for oatmeal muffins is here. I know you'll love them because these are everything we love about a breakfast muffin: moist, fluffy, and super easy to make! They can be frozen and reheated to order, and are fantastic warm with a dollop of butter and jam or honey.
Ingredients
- 1 ½ cups (150g) 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
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.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. If in doubt, use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that it's 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.
Buttermilk: it makes the muffins more tender, so I love using it.
How to make buttermilk at home - add 1 tablespoon of lemon juice to the cup of milk and let stand a few minutes until it curdles. It keeps for several days in the refrigerator.
Oats: I find that traditional or rolled oats work better than instant oats because they are larger and hold their shape more, adding great texture to the muffins. Instant will produce a more even-textured result. But both work, it's not like you won't get good results by using the instant kind.
Oil: use whatever type you like. I use sunflower (which I always have) or coconut if I want healthier muffins.
Sugar: we usually use granulated white sugar, but you can also use brown sugar. The latter will give these oatmeal muffins a more golden hue and also add a slight caramel undertone which works really well.
Storing: they are best the day they are made, but they keep well for a day or two at room temperature. After that refrigerate for several days or freeze for up to a month. Reheat directly in a 325°F/165°C oven until warm.
Crunchy top: you can sprinkle a little bit of sugar on each muffin before popping them into the oven which will add some crunchiness to the top of the muffin.
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.
Smaller muffins: simply use a pan for mini muffins. The baking time will be much less, so take that into account.
Nutrition
- Serving Size: 1/12
- Calories: 231
- Sugar: 9.1 g
- Sodium: 180.5 mg
- Fat: 10.3 g
- Carbohydrates: 29.9 g
- Protein: 3.8 g
- Cholesterol: 17.7 mg
Keywords: oatmeal muffins
Paris says
Used honey instead of sugar and muffins came out great!
★★★★★
Paula Montenegro says
SO good! Thanks for letting me know! Have a great day.
Jan says
Dry, they literally fell apart, not much flavour, won’t make again and tossed 10/12 of them, quite the waste
★
Paula Montenegro says
Hi Jan, sorry the recipe didn't work out for you. It has many positive reviews and I make it often with great results. Let me know if you want to troubleshoot what might've caused the muffins to turn out so dry. Have a good week.
Christina says
I used oat milk, only because I was running out of regular milk! Pretty good! Fluffy and satisfying 🙂
★★★★★
Paula Montenegro says
Glad to hear that Christina!
Joanna says
I made these muffins once again sticking to the exact recipe. They are wonderful, sweet and soft just right. Perfect for me. Thanks for the recipe.
Kayla says
Super fab recipe and here are my own tweaks (nothing major) I did not use traditional oats due to what I had on hand and times are tough. I added about 1/3 cup of water appx as I also live in an extremely dry province and its been a brutal winter. For fun I added pumpkin pie spices, orange rind and some cinnamon. Absolutely Divine with some butter and a tea. This is now my base recipe and thank you so much.
★★★★★
Paula Montenegro says
So glad they were a hit Kayla! I love the flavorings you added. What type of oats did you use? It's great to know they work with other types too. Thank you.
Maryanne says
I just made these muffins (doubled the recipe and made 12 BIG muffins). I live @ 10,000 ft elevation and didn't change the recipe at all for altitude. However, I only had half & half in my fridge so cut the half & half with equal parts of water (i.e., 1 cup half & half and 1 cup water -- also used extra virgin olive oil as that is the only oil I use for anything, and they came out fluffy AND moist, not gummy at all! I ate it with a side of plain non-fat Greek yogurt, which I would place a big dollop on the muffin and eat that bite...Delicious! Will be making these often, freezing and having for my go-to breakfast! Thank you!
★★★★★
Paula Montenegro says
I'm happy to hear they turned out so well Maryanne! I never baked at high altitude, but am very glad for your tips. Have a great weekend.