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
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.
Maryanne says
I just made these muffins (doubled the recipe and made 12 BIG muffins). I live @ 10,000 ft elevation and didn't change the recipe at all for altitude. However, I only had half & half in my fridge so cut the half & half with equal parts of water (i.e., 1 cup half & half and 1 cup water -- also used extra virgin olive oil as that is the only oil I use for anything, and they came out fluffy AND moist, not gummy at all! I ate it with a side of plain non-fat Greek yogurt, which I would place a big dollop on the muffin and eat that bite...Delicious! Will be making these often, freezing and having for my go-to breakfast! Thank you!
★★★★★
Paula Montenegro says
I'm happy to hear they turned out so well Maryanne! I never baked at high altitude, but am very glad for your tips. Have a great weekend.