This is an easy recipe for oatmeal muffins that are moist, fluffy and not too sweet. They're delicious snacking and breakfast muffins on the run that can be frozen and reheated to order. I love them warm with a dollop of butter and honey, jam, or maple syrup.
Quick and easy
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 an excellent chew and moisture thanks to the soaked oats, a step that makes this a solid recipe the whole family will love.
- Aunt JB ⭐️⭐️⭐️⭐️⭐️
I own a Bed & Breakfast in CA. I made these just as the recipe says. I opted for the brown sugar version. Turned out terrific and delicious. Guests fought on who got the extras, good thing they knew each other. 🙂 This is a keeper!
- Fern ⭐️⭐️⭐️⭐️⭐️
Best oatmeal muffins I've had - hard not to eat more than one!!
Step-by-step VIDEO
FAQ
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.
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. I like rolled oats for this recipe because they absorb liquid well while holding their shape and adding more texture. But don't be discouraged from making them because you only have instant oats.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Buttermilk: Use regular buttermilk. If you can't find buttermilk, you can buy buttermilk powder and prepare it as needed. Or you can 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.
- Baking powder and baking soda: make sure they're not expired.
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.
Steps to make oat muffins
I love this recipe because it's the old-fashioned way of making muffins: easy and fast, with no fancy equipment or gadgets, just a few mixing bowls, a spatula or whisk, and a muffin pan.
Oat mixture
Letting the oats steep in the buttermilk. 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.
Sugar
You can use white or light brown sugar. The latter will add a caramel undertone to the muffin.
Oil and egg
You can add them to the oat mixture directly and stir everything together, or lightly mix them in a separate bowl first. In both cases, don't beat; just stir to integrate well.
Dry ingredients
Sift them first in a separate bowl, or have them measured and sift them directly over the oat mixture.
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 and we don't want that. So don't use them them for this recipe.
Prepare the pan
You can use paper liners or simply grease the molds.
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 the ingredients at the correct temperature, the 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 possible, 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 keeping 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: No matter what size you use, don't fill it more than ¾ of its capacity. This is important so it doesn'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 pan size or pans.
Related recipes you might like:
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Easy Oatmeal Muffins
Ingredients
- 1 ½ cups traditional rolled oats
- 1 cup buttermilk, at room temperature, see Notes below for substitutions
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ cup white or brown sugar, packed
- ½ cup oil, I used sunflower
- 1 egg, at room temperature
- ½ teaspoon vanilla extract, optional
Instructions
- Mix 1 ½ cups traditional rolled oats with 1 cup buttermilk 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.
- Sift 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda and 1 ½ teaspoons baking powder into a large bowl.
- Add ½ cup white or brown sugar to the oat and buttermilk mixture and stir to combine.
- Add ½ cup oil and 1 egg to the oats, or stir to mix in a medium bowl first and then add. Integrate everything well without beating. Add ½ teaspoon vanilla extract if using (I usually don't).
- Add the wet ingredients to the dry ingredients and stir with a spatula or hand mixer 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 no more than 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.
Susan Richey says
great instructions, easy to follow, result: excellent muffins
H says
I just made this and it turned out so well!
Paula Montenegro says
Happy to know that Heather! Have a great weekend.