Oatmeal Muffins Recipe

Try this oatmeal muffin recipe that is packed with healthy oats, making these muffins ideal to start your day, and they are ready in no time. You just have to add dry ingredients and wet ingredients separately, mix them together, bake, and done. Interesting?

And the best part? you do not need a hand beater, stand mixer, or any fancy pan.

Muffins are one of my favorite desserts to make. Why? They come together quickly and is ready in no time.

Try out my whole range of muffin recipes next :).

Why will you love this oatmeal muffins recipe? 

1. No hand beater / stand mixer is needed.
2. No special pan is needed as cupcake pan is enough.
3. Ready under one hour.
4. It is just a 3-step process.
5. An ideal grab-and-go snack.
6. Uses basic pantry staples.

How do you make an oatmeal muffins recipe?

Here is the overview of the recipe.

Oatmeal muffins ingredients

Dry ingredients

• All-purpose flour – Use any brand of all-purpose flour, no specific mention here. I would not recommend replacing it with cake flour or whole wheat flour. Cake flour will make the muffins light, may fall apart, and whole wheat flour will make them dense. Either way is not good.

• Baking soda – This is used as leavening agent and is stronger than baking powder. Do not skip so that muffins will have perfect dome on top.

• Baking powder – This is also used as leavening agent.

• Ground cinnamon – This is the only and important spice in our muffins. Just a little bit, it won’t be cinnamon muffins, I promise you 🙂.

• Salt – You know what I am to say here :). Do not skip salt as it enhances the flavor. You can skip only if you are using salted butter.

• Old-fashioned rolled oats – As the name suggests, our recipe is incomplete without oats. This gives chewiness and a bite to muffins.

Wet ingredients

• Unsalted butter – Use whichever is available in your pantry, no specific brand here. Make sure the butter is at room temperature so that it gets mixed with other ingredients. I would not recommend to replace with oil as this adds flavor to our muffins and is secret to our best banana oatmeal muffins.

• Granulated sugar – This is also referred as caster sugar. Use any brand, whichever is available at home.

• Eggs – Use large eggs at room temperature. If you forgot to take them out don’t worry. Just keep them in a bowl of tapped hot water for 3 to 4 minutes and you can use them right away.

• Pure vanilla extract – Just a little bit, for flavor. You can also use artificial vanilla if you just have that at home. Pure vanilla extract will add deep vanilla flavor but it is ok to replace with imitation if that is what is available.

• Milk – Use any milk which has 3.25% as a fat percentage. You can replace with 2% but for that rich flavor I would recommend full fat milk. Just make sure that it is at room temperature.

• Vegetable oil – Use canola oil or vegetable oil, whichever is available. This adds moisture and makes our muffins moist.

Any substitutes? 

Old-fashioned rolled oats – You can replace rolled oats with regular steel-cut oats or quick oats, whichever is available in the pantry.

Tools needed

1. Mixing bowls – to mix muffin batter.
2. Weighing scale – to precisely measure dry and wet ingredients.
3. Measuring spoon/cups – to measure ingredients.
4. Whisk – to mix muffin batter.
5. Cupcake pan – to bake the muffins.
6. Rubber spatula – to fold the muffin batter.
7. Ice cream scoop (optional) – to fill the muffin batter in the pan.

Oatmeal muffins (step-by-step) recipe

1. Before you begin, prepare your cupcake pan and preheat the oven to 425°F (218°C).

2. Sift together the dry ingredients (all-purpose flour, baking powder, baking soda, cinnamon, and salt). This integrates air, ensuring that leavening ingredients are equally distributed.

3. Keep it aside. In another bowl, combine the wet components (milk, oil, eggs) along with both sugars and stir until well blended.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Now, add oats and gently fold them using a spatula.

6. Divide the batter equally between 12 cupcake liners. A cookie scoop will make this easier for you:).

7. Sprinkle some oats on top of each muffin.

8. The muffins should be baked for the first 5 minutes at 425°F (218 °C). Reduce the temperature to 350°F (180 °C) and bake for an additional 14 minutes, or until a toothpick inserted comes out clean. DO NOT OPEN THE Oven. Simply reduce the temperature.

9. Take it out of the oven and place it on a wooden surface to cool.

10. Once cooled, transfer the muffins to a wire rack.

11. Serve.

12. Enjoy.

How to serve? 

Serve them at breakfast time, as an evening snack, or snack for kids’ tiffin. Just reheat them in the microwave for 10 to 15 seconds for the best result.

Watch me making it (video)

Storing and freezing instructions for the oatmeal muffins recipe 

Storing instructions

Allow muffins to cool down completely and then either store in a Ziplock bag or an airtight container.

Freezing instructions

These muffins can be made in advance and can be frozen for up to 3 months.

Once cooled down, wrap the muffins using a cling wrap, followed by aluminum foil.

I have made these muffins so many times, and so is the freezing, and I will assure you that it will not affect your taste at all.

Thawing instructions

To thaw the muffins, just keep them overnight in the refrigerator or on the kitchen counter for a couple of hours. Finally, microwave them just for 10 to 15 seconds, depending on your microwave. Start with 10 seconds. If it is still cold, then keep few more seconds.

In short,

To summarize,

Variations

I have tried adding the following add-ins, and it turned out perfectly.

Nuts: Add any nuts of your choice for a lovely crunch, extra nutrients, and healthy fats. Add 2 to 3 teaspoons of chopped nuts to the muffin batter or sprinkle some nuts on top, whichever you like.

Chocolate chips – Add 1/2 cup of chocolate chips to the muffin batter and turn your oatmeal muffins into chocolatey muffins.

Secret tips to make the oatmeal muffins recipe

I have made these healthy oatmeal muffins countless times, and I will share with you my secret tips to make the best muffins.

• Measure ingredients – Measure the ingredients carefully, especially flour. I prefer to do it with a weighing scale as that will give you the correct result. Why am I saying this? Because more flour will add more gluten and, in turn, make the muffins dense.

• Don’t overmix – Overmixing will form the gluten and make the muffins dense. When you are combining wet and dry ingredients, I would recommend doing it with a spatula as it will avoid overmixing.

• Distribute evenly – Use ice cream scoop to evenly distribute muffin batter in 12 cupcake liners. This make sures the even distribution and even baking too.

• Use cupcake or muffin liners – Use cupcake liners for easy removal, and from a storage point of view.

FAQs

If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them. 

Want to try some other muffins recipes? 

1.  Easy lemon blueberry muffins.
2.  Moist chocolate chip muffins.
3. Vanilla muffins.

Did you make it?

Have you tried these healthy oatmeal muffins yet? Please let me know in the comments section below. I love hearing from you, and your feedback is very important to me.

If you post on Instagram, do not forget to Tag @DessertKatta or Hashtag it #DessertKatta

Recipe card

Print Recipe

Oatmeal Muffins Recipe

Author: Sayali Bhave Courses: Muffins Recipe Keys: Dairy Nut Free

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 20 mins Total Time 55 mins

Cooking Temp: 350  F Servings: 12

Best Season: Suitable throughout the year

Description

These are healthy, moist, and not overly sweet. These muffins come together in just 15 minutes and are a perfect way if you are craving something sweet and healthy.

Ingredients

Servings

• 1 cups (180 gms) 1.5 All-purpose Flour
• 1 cups (150 gms) 1.5 Old-fashioned Rolled Oats
• ¹⁄₃ cup (67 gms) Granulated Sugar
• ¹⁄₃ cup (67 gms) Brown Sugar
• 1 tsp (7.5 gms) 1.5 Baking Powder
• ¹⁄₂ tsp (2.5 gms) Baking Soda
• 1 tsp (5 gms) Ground Cinnamon
• ¹⁄₄ tsp (1.25 gms) Salt
• 1 cup (240 ml) Milk
• ¹⁄₃ cup (60 ml) Vegetable Oil
• 2 large Eggs
• 1 tsp (7.5 ml) 1.5 Pure Vanilla Extract

Recipe

1. Before you begin, prepare your cupcake pan and preheat the oven to 425°F (218°C).
2. Sift together the dry ingredients (all-purpose flour, baking powder, baking soda, cinnamon, and salt). This integrates air, ensuring that leavening ingredients are equally distributed.
3. Add the granulated sugar and oats and mix thoroughly. Keep it aside.
4. In another bowl, combine the wet components (milk, oil, eggs) and stir until well blended.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Divide the batter equally between 12 cupcake liners. A cookie scoop will make this easier for you:).
7. Sprinkle some oats on top of each muffin.
8. The muffins should be baked for the first 5 minutes at 425°F (218 °C). Reduce the temperature to 350°F (180 °C) and bake for an additional 14 minutes, or until a toothpick inserted comes out clean. DO NOT OPEN THE Oven. Simply reduce the temperature.
9. Take it out of the oven and place it on a wooden surface to cool.
10. Perform the toothpick test.
11. Move the muffins to a wire rack.
12. Once cooled, serve and enjoy.

Keywords: oatmeal muffins, oatmeal muffins recipe, dessertkatta, dessertkatta recipes