Oatmeal Muffins

July 8, 2019
Oatmeal Muffins are simple, no-fuss, no "stuff" loaded into them - and delicious.  They're just perfect for breakfast, brunch, or that afternoon snack.

Oatmeal Muffins Image

You know, these may just be my all-time favorite muffins.

They're simple, no-fuss flavors, no "stuff" loaded into them - And I love them.  Oatmeal Muffins are pretty much just that - Moist, tender muffins made with oatmeal and buttermilk, and not a whole lot else.

Of course they have the typical standard muffin ingredients of flour, egg, baking powder, baking soda, and salt.  But there are definitely no fancy ingredients or add-ins here.

Oatmeal Muffins are pretty much just that - Moist, tender muffins made with oatmeal and buttermilk, and not a whole lot else.

Much like our favorite oatmeal cookies, they get their flavor from just a bit of brown sugar and vanilla extract in the batter.  This gives the muffins a nice subtle sweetness that's not over-the-top sweet like some muffins can be.  And subtly sweet is absolutely my preference for muffins.

You can add raisins, dried cranberries, or chopped nuts to if you'd like - My Mom makes them this way on occasion and they're fabulous.  I, for one though, prefer my Oatmeal Muffins just beautifully and simply plain.

They're perfect for breakfast, brunch, or anytime snacking.  They hit the spot, for sure, in that afternoon-slump snacking time!

Baked Oatmeal Muffins on Cooling Rack Image

To whip up a batch of these tasty Oatmeal Muffins, you start by soaking some old-fashioned oats in buttermilk.  

The oats need to soak for about 30 minutes to an hour to absorb the buttermilk and soften the oats up a bit.

Soaking Oats in Buttermilk to Make Oatmeal Muffins Image

Then when mixing up the muffin batter, it's important to just barely mix the wet ingredients into the dry ingredients.  Mix only until the flour is just moistened and all the ingredients are just barely combined.  

Did you know overmixing once the wet and dry ingredients are together will yield tough muffins?  And that's true for pretty much all muffins, not just these Oatmeal Muffins.

Go light-handed with that mixing once the wet and dry ingredients are together for the best muffin result.

So go light-handed with that mixing once the wet and dry ingredients are together for the best muffin result.

I always mix my muffin batter by hand for just that very reason - I can better control and keep a light-hand on the mixing that way.  With an electric mixer, it's just too easy to overmix the batter.

Oatmeal Muffins in Muffin Pan Image

Once baked, the texture of these muffins is tender and, I'd say, a medium-density.  They're not super light and fluffy like some cake-y muffins are.  They've got a little heft to them - which I love.

The old-fashioned oats in them also give a little texture to the muffins.  They're softened by the buttermilk soak they take, but retain their shape and presence in the finished muffins.   

When you take a bite, you can tell the oats are there and they give a nice little bit of chew to every bite.

Inside Texture of Oatmeal Muffins Image

So if you love just a tasty basic muffin, give these Oatmeal Muffins a try.

They're simple, no-fuss, and no "stuff" loaded into them - And our family loves them.  We hope you love them as much as we do!

They're perfect for breakfast, brunch, or that afternoon snack.

Plate of 3 Oatmeal Muffins Image
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Oatmeal Muffins
(Print recipe)
Ingredients
  • 1 c. old-fashioned oats
  • 1 c. buttermilk
  • 1 c. all-purpose flour (or whole wheat flour)
  • 1 ½ tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter, melted
  • 1/2 c. brown sugar
  • 1 egg, beaten
  • 1/4 tsp. vanilla extract
Directions
  1. In a large mixing bowl, mix together the oats and buttermilk. Let stand for at least 30 minutes to soften the oats.
  2. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
  3. Add the melted butter, brown sugar, egg, and vanilla extract to the oat mixture. Stir until well combined.
  4. Add flour mixture to the oat mixture and stir until just barely combined and flour is moistened.
  5. Spoon batter into 12 greased muffin cups, filling each ¾ full.
  6. Bake at 350℉ for 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
  7. Cool in the pan for about 10 minutes, then remove muffins to a cooking rack to cool completely.
Yield: 12 muffins

Enjoy!
This post is linked with Weekend Potluck, Meal Plan Monday.

1 comment

  1. I can't wait to try these. I've never had oatmeal muffins before but it sounds like something I would love! Thanks for sharing!

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