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Oatmeal Muffins

Oatmeal Muffins
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Soft, hearty, and lightly sweetened, these oatmeal muffins are a wholesome treat perfect for breakfast or snacks. Made with simple pantry staples, they’re customizable and easy to bake for any occasion.

Ingredients

Scale

Dry Ingredients:

  • 2 cups old-fashioned rolled oats
  • 1½ cups all-purpose flour
  • ⅔ cup packed light brown sugar (or coconut sugar)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt

Wet Ingredients:

  • 1 cup milk (dairy or non-dairy)
  • ½ cup pure maple syrup (or honey)
  • ⅓ cup oil (vegetable, coconut, or melted butter)
  • 2 large eggs, lightly beaten

Optional Topping:

  • Sparkling or raw sugar for crunch

Instructions

  1. Preheat Oven: Preheat to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Soak Oats: In a large bowl, combine oats and milk. Let sit for ~10 minutes to soften.
  3. Mix Wet Ingredients: Add maple syrup, oil, and eggs to the soaked oats. Stir until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  5. Mix Batter: Gradually fold the dry ingredients into the wet mixture. Stir just until combined—don’t overmix! The batter will be thick but moist.
  6. Fill Muffin Cups: Divide batter evenly among the muffin cups (¾ full). Sprinkle with optional sugar topping for crunch.
  7. Bake: Bake for 18–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool & Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Serving Suggestions:

Serve warm with butter, honey, or jam alongside coffee or tea for a cozy breakfast or snack.

Tips & Tricks:

  • Avoid overmixing the batter to keep muffins light and fluffy.
  • Soaking oats ensures moist and tender muffins—don’t skip this step!
  • For taller muffins, fill cups slightly fuller and bake at a higher temperature (425°F) for the first 5 minutes before lowering to 350°F.

Storage & Reheating:

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerate: Keep in the fridge for up to a week.
  • Freeze: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for ~20 seconds before serving.

Find it online: https://cakeshungry.com/oatmeal-muffins/