Easy Oatmeal Muffins
An original oat muffins recipe we have used for years. They are moist, fluffy and not too sweet. They freeze well, and you can reheat them right before eating. They are fantastic warm with a dollop of butter and jam or honey.
Servings 12 medium 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.
Notes
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 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.
