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:
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.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
Print
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
Danijela says
I added chocolate chips and dried cranberries and they turned out divine. Thank you for sharing.
★★★★★
Paula Montenegro says
Thanks for letting me know Danijela! Love the combo of flavors
Gale says
Hi Paula,
I tried this muffin recipe. I followed all steps. When I went to add my wet to dry ingredients,it was much thicker than what your picture showed. I baked them any way. They came out of pan nicely. They looked okay, but I tried to pull one apart to see the texture it just crumpled to piece in my hand. I reviewed all steps. I can’t see what I did wrong. Any advice.
Paula Montenegro says
Hi Gale! Crumbly, dry muffins in my experience have to do with not having enough wet/fat ingredients. Is it possible that an ingredient was wrongly measured? Or that you forgot to add something? I happened to me on several occasions.
Linda Cunningham says
This is exactly the recipe that I've been looking for! I'm wondering if I can add a spoonful of seedless raspberry jam to the center or if I put it on top, will it sink enough?
★★★★★
Paula Montenegro says
Hey Linda, so happy to hear you loved them! I think it should be fine in the center, at least I would try that option first. Happy baking!
Allison says
Soooo good!!
★★★★★
Joanna says
Hi Paula. What proportions should I keep when adding whole flour instead of all-purpose flour? add more liquid, less flour? how much whole wheat flour and how much all-purpose flour? I did something wrong - the mixture came out very thick, difficult to mix. I used 150g of whole flour and 60g all-purpose flour. Greetings 🙂
★★★★★
Paula Montenegro says
Hi Joanna! I never made them with whole wheat flour, and the texture will be very different as this is a coarser flour, even when ground very fine. I have successfully replaced all-purpose flour with whole wheat flour when I used a superfine one. Really very fine, quite similar to the all-purpose one. What type of whole flour did you use? Maybe soak it in the milk together with the oats so that the flour absorbs some liquid and softens before going into the oven. Adding a few tablespoons more buttermilk is fine.
As for the thick batter can it be that you measured something wrong, maybe the scale was not well calibrated if you weighed it, or the oats were ground or too small so you ended up using more than the amount mentioned?
But most important, how did they come out? Did you like them?
Joanna says
They're really good. I will definitely do them again. This time I will stick to the recipe strictly and I will not change the flour 🙂 my oat was very fine so I probably weighed more ... Thanks for all the advice. greetings
★★★★★
Paula Montenegro says
Thank you for sharing Joanna! Much appreciated. Have a great week.
Sandy says
Did you ever add blueberries to the batter?
Paula Montenegro says
Hi Sandy, I haven't to this recipe and you shouldn't have a problem adding them. There is also a oatmeal blueberry muffin recipe in the blog that you can use.
Karen says
These are the best oatmeal muffins l’ve ever made! So tender and yummy. I used plain milk and added a smidge more sugar because it didn’t seem like a half cup would be enough though next time l’ll make them with just a half cup because they’re plenty sweet and so good. I’m saving this recipe and will definitely be making it again!
Paula Montenegro says
So happy to hear that Karen! And I feel the same way, love them. Happy week!
Sage says
I made these last night but I was out of oil. So I used butter and added vanilla and blueberries. They came out pretty cakey. They were delicious. I will likely be using this recipe again.
★★★★★
Paula Montenegro says
Glad to heat that Sage!
paulspizzaco says
I really love these, Thanks for the recipes.
Can’t wait to try it.
★★★★★
Loreto Nardelli says
In Italy breakfadt is pretty simple. Cappuccino and a croissant. Here our breakfasts are pretty similar and muffins are great with a good cup of coffee. Your muffins look wonderful and such an easy recipe!
Thank you!
★★★★