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    Home » Recipes » Muffins and Quick Breads

    Published: Oct 2, 2022 by Paula Montenegro · Income from ads and affiliate links 53 Comments

    Best Oatmeal Muffins (easy recipe)

    Jump to Recipe
    Top view of single golden muffin on an opened paper liner, orange and white text overlay
    Very close-up view of half an oatmeal muffin, white background with orange text
    Close up of oatmeal muffin with honey drizzle. Orange and brown text overlay.
    Half a golden-colored muffin in an open paper liner, white background, image with text overlay

    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.

    One golden colored muffin on an opened whitish paper cup, white surface.

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    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.

    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.

    Half eaten oatmeal muffin on a paper liner, white surface, metal pan and honey dipper in the background.
    Table of Contents Hide
    Ingredients
    Preparing the oatmeal
    How to make oatmeal muffins
    Preparing the muffin pan
    Baking
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    Easy Moist Oatmeal Muffins

    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: 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 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 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: ensure they're not expired as they help the muffins rise in the oven.
    White marble surface with bowls containing ingredients for buttermilk oatmeal muffins, including oil, sugar, flour, egg.

    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.

    Oats and milk in a glass bowl on a white surface.
    Letting the oats steep in the buttermilk

    How to make oatmeal 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.

    Sugar being added to oatmeal mixture in a glass bowl on a white surface.

    Add sugar to the oatmeal mixture and mix until combined.

    A glass bowl with a whisk containing oatmeal mixture and an egg.

    Add the egg and stir to combine well. There's no need to beat.

    Close up of melted butter being poured over oatmeal mixture on a glass bowl with a whisk.

    Add the oil and mix until well combined and you have a shiny mixture.

    Flour added to oatmeal muffin batter in a glass bowl.

    Add the dry ingredients to the oatmeal mixture or vice versa. Combine until no dry spots remain but don't overmix!

    Vintage Kitchen tip: use a wire whisk, a spoon, or a spatula to combine the muffin batter. No need for electric beaters of any kind; they will overbeat the mixture so they're discouraged to use in this recipe.

    Watch our video tutorials 👇🏻

    Preparing the muffin pan

    As shown in the image below, you can use paper liners or not.

    The difference is that with the paper cups, only the muffin tops will be crusty 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 and not just on top.

    Dark 6-muffin metal pan filled with muffin batter; four have paper liners and two don't.

    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.

    Single oatmeal muffin on an opened paper liner on a white surface. Muffin pan and kumquat branch in the background.

    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. 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.
    • Crunchy top: you can 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.
    • Smaller muffins: simply use a pan for mini muffins. The baking time will be much less, so take that into account.
    Honey drizzling from honey dipper on an oatmeal muffin on a paper liner. White surface and props in the background.

    Frequently asked questions

    What is the difference between oats and oatmeal?

    Oats are the unprocessed grain itself, and oatmeal is the grain that has been milled and turned into coarse flour. This is probably a more technical explanation.
    The everyday answer is that the preparation that results from mixing oats with a liquid is also called oatmeal. Porridge, or prepared oatmeal as it's sometimes called. 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 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.

    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.

    Half oatmeal muffin in light colored paper cup, white marble surface.

    Related recipes you might like:

    • Oatmeal Chocolate Chip Muffins
    • Raisin Bran Muffins
    • Blueberry Oatmeal Muffins
    • Morning Glory Muffins

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    A single golden muffin on a white surface, open paper liner

    Easy Moist Oatmeal Muffins

    ★★★★★

    4.8 from 28 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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.

    • Total Time: 35 minutes
    • Yield: 12 medium muffins

    Ingredients

    Units
    • 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

    Instructions

    1. Mix buttermilk with oats in a medium bowl and leave to hydrate while preparing the rest.
    2. Turn on the oven at 350°F/180ºC.
    3. Line 12 muffin cups with paper liners. Or butter and flour them if not using paper cups. Reserve.
    4. Mix flour, baking soda, salt, and baking powder in a large bowl.
    5. Add the sugar and stir to combine. 
    6. Add the oil and egg to the oat mixture. Mix everything well without beating.
    7. 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. 
    8. Fill the muffin tins or paper cups ¾ full, dividing the mixture as evenly as possible.
    9. Bake for 20-25 minutes, or until a tester comes out dry.
    10. Let cool completely on a wire rack.
    11. 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.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 20
    • Category: Muffins
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 239
    • Sugar: 9.1 g
    • Sodium: 180.5 mg
    • Fat: 10.3 g
    • Carbohydrates: 31.1 g
    • Fiber: 1.5 g
    • Protein: 4 g
    • Cholesterol: 17.7 mg

    Keywords: oatmeal muffins

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Muffins

    • Peanut Butter Bread
    • Apple Blueberry Muffins
    • Maple Pumpkin Muffins
    • Apple Cinnamon Bread

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Shanna says

      January 07, 2023 at 10:34 am

      Just made these this morning. Delicious! Will make again for sure.

      ★★★★

      Reply
    2. Nora Storm says

      January 05, 2023 at 12:56 am

      Wow!! Fantastic recipe!! I used 1/4 c brown sugar and 1/4 c sugar. Also, I used canola oil. Will be making these again!!

      ★★★★★

      Reply
      • Paula Montenegro says

        January 05, 2023 at 9:00 am

        Happy to know that Nora!

        Reply
    3. Heather Morrison says

      October 04, 2022 at 3:13 am

      Was just wondering, in the pictures and explanation before the recipe you say add the melted butter, and the recipe states oil in numerous places. Did you used to use butter or is that pic for a different recipe. I’m using oil but just curious. Thanks!

      ★★★★★

      Reply
      • Paula Montenegro says

        October 04, 2022 at 5:54 am

        Hi Heather! The recipe uses oil. You can use melted butter (same volume) if you want to change. They both work well, but I think oil makes fluffier muffins in this case. Have a great week!

        Reply
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