Description
These moist and hearty oatmeal muffins are the ultimate quick breakfast solution for busy mornings. By soaking the oats in milk, we achieve a tender crumb that feels satisfying and wholesome. This recipe is simple to prepare, using a one-pot method that makes cleanup a breeze. Easily customize them by folding in your favorite berries, nuts, or seeds for a personalized morning treat that the whole family will love.
Ingredients
1 cup (120g) all-purpose flour
1.25 tsp baking powder
0.75 tsp ground cinnamon
0.5 tsp baking soda
0.5 tsp salt
1.5 cups (168g) quick or rolled oats
1 cup (240ml) whole milk
0.33 cup (80ml) vegetable oil
0.5 cup (110g) packed brown sugar
2 large eggs, lightly beaten
Instructions
Preheat your oven to 425F.
Line a standard 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, combine the oats and milk; let the mixture stand for 10 minutes to hydrate.
Add the brown sugar, oil, and lightly beaten eggs to the oat mixture and stir until well combined.
Gradually fold the dry ingredients into the wet oat mixture until just incorporated.
Divide the batter evenly among the 12 muffin cups.
Bake at 425F for 5 minutes, then reduce the oven temperature to 375F and bake for an additional 17 minutes or until a toothpick comes out clean.
Notes
Substitute all-purpose flour with oat flour for a gluten-free option. Feel free to fold in 1/2 cup of blueberries, chopped nuts, or chocolate chips before baking. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg