Light and fluffy but still hearty, these homemade healthy oatmeal muffins will have you looking forward to weekday mornings. They are the perfect grab-and-go breakfast or snack that’s filling without feeling heavy. The oatmeal in these muffins gives them a fantastic texture while keeping them moist.
These muffins are so much tastier than store-bought and taste amazing straight out of the oven. If you’re looking for another healthy muffin recipe, try my easy morning glory muffins or blueberry muffin recipe.
What You Need to Make This Recipe
Oats — I like to use quick-cooking oats as they provide a more even-textured muffin. Rolled oats will work as well.
Leavening agents — to help lift your oatmeal muffins, you’ll need baking powder and baking soda. Make sure the two are fresh and haven’t expired, as it’ll affect the rise of the muffins.
Vegetable oil — using vegetable oil is the secret to achieving a soft and moist muffin. You can use canola oil as well.
Milk — I recommend using milk instead of water for more flavor. Milk also adds sweetness and a creamy texture to the muffins.
Brown sugar — this gives the muffins a more golden color and a slight caramel flavor compared to white sugar. If you do not have brown sugar, see my post on homemade brown sugar.
How to Make Oatmeal Muffins
1. In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
2. Add the brown sugar, oil, and eggs to the oats and milk.
3. Stir to combine.
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Then, add to the wet mixture, stirring together until just combined.
5. Divide the batter among the paper liners in a 12-cup muffin pan.
6. Sprinkle the tops with extra oats or coarse sugar, if desired. Bake for 7 minutes before lowering the heat and baking for another 12 to 15 minutes. Let the oatmeal muffins cool in the muffin pan for a bit before transferring to a wire rack to cool completely.
Pro Tips for Making This Recipe
- Do not skip soaking the oats in the milk. Soaking the oats creates a thicker and creamier muffin batter, so the muffins come out more moist, tender, and flavorful.
- Don’t use an electric mixer, or you could over-mix the batter, resulting in dense oatmeal muffins or large holes in the crumb. Just use a spatula to mix until just combined.
- Make sure the oven temperature is high to start and fully heated to 425F. The high temperature helps the tops of the muffins spring up into the iconic dome muffin top.
- Don’t open the oven door, or you risk the muffins deflating.
- Bring your eggs to room temperature, so they incorporate fully into the batter effortlessly.
- Measure your flour and oats correctly by using a scale! Adding too much flour or oats to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour.
- If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your oat muffins cool for at least 10 minutes before removing them from the tin.
Frequently Asked Questions
What are some variations?
- Add a scoop of blueberries to make blueberry oatmeal muffins. Dried fruit such as raisins, cranberry, and apricot are great additions as well.
- Add a scoop of chocolate chips to make chocolate chip oat muffins.
- Top the batter with some chopped or crushed nuts.
- Sprinkle some cinnamon sugar on top of the muffins while they’re still warm for more cinnamon flavor.
How do I store leftovers?
Store leftover oatmeal muffins at room temperature, in an airtight container, for up to 5 days. You can enjoy these muffins at room temperature or warmed in the microwave.
How do I freeze these muffins?
For a quick and easy grab-and-go snack, freeze the muffins! To freeze muffins, place the cooled muffins in a freezer-safe bag and store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature or quickly microwave the frozen muffin for about 20 seconds.
How do I make fluffy and tall muffins?
The key to the perfect muffin is to avoid over-mixing the batter as the muffins come out dense when over-mixed. Also, avoid skipping any steps or ingredients. This muffin recipe has a thick batter that expands in high heat. And finally, the initial high oven temperature allows the muffins to rise, and the lower temperature allows the muffins to cook through evenly.
If you love this recipe try these out!
If you’ve tried this Oatmeal Muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Muffins
Equipment
- Mixing Bowls
- Muffin pan
- Paper liners
Ingredients
- 1 cup all-purpose flour (120g)
- 1¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups quick-cooking oats or rolled oats (168g)
- 1 cup whole milk (240ml)
- ⅓ cup vegetable oil (80ml)
- ½ cup packed light brown sugar (110g)
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, stir together the oats and milk. Let stand for 10 minutes.
- Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)
- Bake for 7 minutes. Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.
Video
Notes
- Do not skip soaking the oats in the milk. Soaking the oats creates a thicker and creamier muffin batter, so the muffins come out more moist, tender, and flavorful.
- Don’t use an electric mixer, or you could over-mix the batter, resulting in dense oatmeal muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
- Make sure the oven temperature is high to start and fully heated to 425F. The high temperature helps the tops of the muffins spring up into the iconic dome muffin top.
- Don’t open the oven door, or you risk the muffins deflating.
- Bring your eggs to room temperature, so they incorporate fully into the batter effortlessly.
- Measure your flour and oats correctly! Adding too much flour or oats to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour. If you don’t have a scale to measure the flour, then fluff it with a spoon, sprinkle it into your measuring cup, and use a knife to level it off to avoid overpacking the flour.
- If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your oat muffins cool for at least 10 minutes before removing them from the tin.
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