This is an easy recipe for old-fashioned oats muffins that are moist, fluffy and not too sweet. They're freezer-friendly, quick to mix in one bowl, and made with pantry staples. The soaked oats add texture and a mild nutty flavor without making them dense, so you still get that tender muffin crumb we all want.
Quick and easy
As someone who only has coffee when she wakes up, these (together with the blueberry banana 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.
This slightly sweet homemade muffin with oats is all of that. They remind me of old-fashioned soft scones, the ones my great-grandmother made.
A string of flavor variations followed after so many comments from readers using this recipe as a base and iterating on them. The oat apple cinnamon muffins and banana blueberry oatmeal muffins, to name a few. And more to come.
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
Testing Notes
- Use old-fashioned rolled oats, not instant: Traditional oats hold their texture better. Quick oats will make the muffins denser and softer. And no steel-cut oats, as they won't soften enough.
- Soak the oats: A quick soak in warm milk or water (5-10 minutes) softens them so they blend into the batter without staying hard or chewy.
- Room temperature ingredients: This helps the batter mix evenly and rise well. Cold eggs or milk can make the melted butter firm up in clumps.
- 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. Once the wet and dry ingredients meet, stir gently until combined.
- Baking time: Start checking a couple of minutes before the suggested time. Overbaked oatmeal muffins dry out quickly.
- Cooling matters: Let muffins sit in the tin for 3-4 minutes, then move them to a wire rack so steam doesn't make the bottoms soggy.
- Muffin pan: No matter what size you use, don't fill it more than ¾ of its capacity with muffin batter. This is important so it doesn't overflow in the oven.
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.
Can I make them dairy-free?
Yes, use almond, oat, or soy milk instead of buttermilk.
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, 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 and find it's the most neutral one. Coconut oil, if I want a more wholesome muffin recipe, and canola oil work 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
Let the oats steep in the buttermilk. It's an easy step that takes a few minutes and makes a difference in texture.
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.
Prepare the pan
You can use paper liners or 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 only butter the muffin tin, it will have more surface baking against the metal, resulting in crusty sides, bottom and 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.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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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.
Carol says
Hi I couldn’t decide, when prepping, if I wanted to add anything. So made 5 extra large muffins. 2 plain oatmeal, 2 oatmeal with blueberries and 1 oatmeal chocolate chip. Let the tasting begin!
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!
Liz says
Hi Paula—just wondering how much spice would you use if adding, and how much of a mix in—like raisins, chips, etc. Thank you!!
Paula Montenegro says
Hi Liz! Depending on how strong they are, I would add between 1/2 to 1 teaspoon of spices. As for add-ins like raisins or chips, 1/2 cup. The recipe will yield a few extra muffins.
Tammy says
Loved this recipe. Added craisins
Ashley says
These are delicious! Thank you for sharing. Mine turned out moist with just the right amount of sweetness for breakfast. I used coconut oil and coconut sugar. I also did as suggested and sprinkled a bit of brown sugar on the tops before baking. It took 20min. at 350f but I don’t think going the whole 25min. would’ve hurt either.
Paula Montenegro says
Thanks for letting me know Ashley! Ovens are all different so a slight difference in baking times is pretty common. Have a great week!
Michelle says
First sending you my praises. Breakfast has become monotonous and I found yours to be a great healthy change. I just made them! And they’re great. I grew to like them after a few bites. I guess I was expecting a slap in the face with flavor but hey it’s healthy right it’s not supposed to be sweet. Did I make a mistake using turbinado sugar? And extra virgin olive oil? I saw you use sunflower or recommended coconuts oil.
Paula Montenegro says
Hi Michelle! Thanks for leaving this comment. Yes, they're not very sweet and that's on purpose. But you can add a few tablespoons more sugar.
I love the idea of olive oil (I use it a lot for cakes) and will try that. As for turbinado sugar, I love the flavor (more molasses) but find it too coarse for batters in general. But if you loved it go ahead.
Recipes should be adapted to our own palate as much as possible. Happy baking!
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.