Oatmeal Muffins

October 3, 2024
Oatmeal Muffins are simple, no-fuss, no "stuff" loaded into them muffins, and they're absolutely delicious. These simple little muffins are a family favorite that are just perfect for breakfast, brunch, afternoon snack, or anytime in between.

Oatmeal Muffins Image

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

They're simple, no-fuss flavors, no "stuff" loaded into them -- And I love them. These tasty 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 the batter if you'd like. My Mom makes Oatmeal Muffins this way on occasion and they're fabulous. I, for one though, prefer my Oatmeal Muffins just beautifully and simply plain.

With their subtly-sweet brown sugar flavor and bit of texture from old-fashioned oats, Oatmeal Muffins are perfect for breakfast, brunch, or an anytime snack. They hit the spot, for sure, in that afternoon-slump snacking time!

Baked Oatmeal Muffins on Cooling Rack Image

Oatmeal Muffin Ingredients:

Pretty humble, basic ingredients come together to create these tender and tasty Oatmeal Muffins. To whip up a batch, you'll need:

  • Old-fashioned oats - The foundation of these tasty muffins, giving them their texture and body. Do not substitute quick oats, as they will not work appropriately in this recipe nor create the same texture as old-fashioned oats.

  • Buttermilk - The bulk of the muffin batter's liquid component, and a crucial element in creating Oatmeal Muffins' tender texture. We recommend whole cultured buttermilk for the best result, but lower-fat 1% buttermilk will work just fine, as well.

  • All-purpose flour - Whole wheat flour can be substituted, if you prefer.

  • Baking powder + baking sodaUsing both leavening agents together results in beautifully-risen muffins. Baking powder does much of the heavy lifting when it comes to the muffins' rise, while baking soda reacts with the buttermilk's acid to create a tender texture and help with some of the leavening, as well.

  • Melted butter - The fat component of the recipe. We recommend using unsalted butter rather than salted, and do not recommend substituting margarine instead.

  • Light brown sugar - The recipe's sweetener that also creates much of the muffin's subtly-sweet flavor. While dark brown sugar could be used, we do not recommend substituting regular granulated sugar for this recipe.

  • Vanilla extract - Along with brown sugar, also creates the muffins' subtly-sweet flavor. Use 100% pure vanilla extract, rather than imitation, for the best result.

  • An egg - Helps create the structure of the muffins as they bake. One egg is all that's needed for this recipe.

  • Salt - As with most baking recipes, salt helps activate the leavening agents and helps enhance the flavors of the finished product.

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

How to Make Oatmeal Muffins:

To whip up a batch of these tasty Oatmeal Muffins, 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 up the oats a bit.

Soaking Oats in Buttermilk to Make Oatmeal Muffins Image

Add some melted butter, brown sugar, egg, and vanilla extract to the oat mixture and stir everything together until it's all well combined. Then add the dry ingredients to the oat mixture, and stir until everything is just barely combined.

When mixing up the muffin batter, this step of stirring to just barely mix the wet ingredients and dry ingredients together is very important. -- You want to mix only until the flour is just moistened and all the ingredients are just barely combined. Did you know that's because 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.

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

Spoon the batter into 12 greased muffin cups, filling each cup ¾ full. Pop the pan in the oven bake for about 20-25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

Inside Texture of Oatmeal Muffins 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 we love.

The old-fashioned oats in them also give a little texture to these Oatmeal Muffins. The oats are 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.

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!

Plate of 3 Oatmeal Muffins Image
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muffins, oatmeal, oatmeal muffins, oatmeal muffin recipe, muffins with oatmeal
Muffins
Yield: 12 muffins

Oatmeal Muffins

Oatmeal Muffins are simple, no-fuss, no "stuff" loaded into them muffins, and they're absolutely delicious. These simple little muffins are just perfect for breakfast, brunch, afternoon snack, or anytime in between.
prep time: 35 Mcook time: 20 Mtotal time: 55 M

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. light brown sugar
  • 1 egg, beaten
  • 1/4 tsp. vanilla extract

instructions:

How to cook Oatmeal Muffins

  1. In a large mixing bowl, mix together the oats and buttermilk. Let stand for at least 30 minutes (and up to an hour) 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.
Created using The Recipes Generator


2 comments

  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!

    ReplyDelete
  2. These sound great! Thanks for sharing at the What's for Dinner party.

    ReplyDelete

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