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 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.
Step-by-step VIDEO
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 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.
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.
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 to use 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.
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.
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 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.
Related recipes you might like:
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Easy Moist Oatmeal Muffins
An original recipe for favorite muffins with oatmeal we have used for years. I know you'll love them because they are moist, fluffy, and super easy to make. They freeze well and you can reheat them right before eating. They are fantastic warm with a dollop of butter and jam or honey.
- Total Time: 35 minutes
- Yield: 12 medium 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
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: 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.
- Homemade buttermilk: 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 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 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
Mama K. says
I reduced the flour some.
I also added some dried pumpkin, moistened with a little more milk.
I also added some allspice and butterscotch chips. You see now, I wanted to make oatmeal scotchy muffins, but with some pumpkin. This is the recipe I found, and it worked well. I needed to cool them in the pan, because they were very tender when hot. Maybe a little more flour?
Lisa says
These muffins are enjoyed by all because they are not over sweet like most muffins. Have also made batches with Alternatives below.
Alternative 1:
I have done batches with adding 1/2 tsp cinnamon and 1/2-3/4 cup of raisins.
Alternative 2:
I have also made batches with adding 1/2-3/4 cup of chocolate chips.
★★★★★
Veronica Desrivieres says
My batter is very thick. I scooped it in the muffin tins. Let’s see what happens
Tina Brooks says
I switched out the sugar for 1/2 the amount in wild honey.
I used 3/4 cup 10% cream and added a tablespoon of Bahamian Jungle Juice and water to make my cup of buttermilk.
I used organicc coconut oil for the oil.
Although they were wetter than I think I might have liked. They came out quite nicely. I'd cut back a little on the sourmilk and add some flour, so the dough is less wet.
I also spread the dough out gently into a cake pan, sprinkled the top with chocolate chips, skor chips, and unsweetened coconut to make soft cookie bars.
★★★★★
Lydia says
You made an entirely different dish.
Diana says
I haven't made these yet, but this comment made me literally LOL. ☆☆☆☆☆ just for that. I'll come back and comment when I make the (actual) recipe.
★★★★★
Maria Dixson says
I have made this recipe several times and it has been successful each time. My granddaughters enjoy them, I add chocolate chips & drizzle a light glaze.
★★★★★
Melanie says
I've made this exact recipe for decades. It's in a very old Betty Crocker cookbook. However there is one different...the oil! Your recipe calls for oil. I've always used melted butter, which is what the original recipe calls for. Interesting, your pictures show pouring melted butter into the oatmeal/buttermilk mixture. Not sure why there is this incongruity here in your post.
★★★★★
Ashlee says
Yummy muffins but super plain as written. But, great base recipe! I added a bit more sugar….vanilla extract and nutmeg spice. Topped with sunflower seeds and yum! Thanks for the recipe.
★★★★
Shanna says
Just made these this morning. Delicious! Will make again for sure.
★★★★
Nora Storm says
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!!
★★★★★
Paula Montenegro says
Happy to know that Nora!
Heather Morrison says
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!
★★★★★
Paula Montenegro says
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!