These soft, healthy, versatile oat muffins are so easy and satisfying! There’s an endless amount of add-in options that make this a go-to base muffin recipe you’ll never tire of!
Making Oatmeal Muffins
These oatmeal muffins are light, soft, and the perfect amount of hearty! By soaking the oats in milk before combining with the dry ingredients, it changes the texture of the muffin by keeping the muffins soft and allowing the oats to be less pronounced – in a good way. These are also winners because you can please every kind of eater in your family! It is a classic base that goes with every kind of adder – just like oatmeal. So yes, divide the batter and try out different adders to appease the hungry crowd!
A little secret…you can make the muffin batter in advance! Whip up the batter the night before, cover, and store in your fridge overnight. This also means you don’t need to presoak the oats as it directs in the instructions. You can, but it’s not necessary since they’ll be soaking in the fridge all night. Also, if you’re doing a fruit adder, I recommend adding that the morning of just prior to baking. In the morning, just wake and bake! Cuts down on the morning rush without sacrificing freshly baked muffins! WIN!
The adder options are endless, but here are a few of my personal favorites! Just fold in about 1 cup of any of these adders to the batter.
Blueberries (fresh or frozen – just don’t thaw if using frozen)
Raspberries (fresh or frozen – just don’t thaw if using frozen)
Raspberries + white chocolate chips (add about 1 cup of each)
Raspberries + mini semi sweet chocolate chips (add about 1 cup of each)
Mini chocolate chips
Plain + cinnamon sugar & oats sprinkled on top
Maple (add 1/3 cup maple syrup + 2 TB flour – great with coarse raw sugar or brown sugar sprinkled on top)
Keeping them fresh
Store these muffins airtight and they’ll easily stay fresh for a few days. They also freeze well so they’re all ready for those busy, crazy mornings!
- 1 cup (240ml) milk
- 1 cup (100 g) old-fashioned rolled oats (you can also use quick oats)
- 1 tsp vinegar
- ½ cup (115 g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (110 g) brown sugar (you can also use honey for healthier alternative)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- About 1 cup adders of choice (see notes below for list of variations)
- Preheat oven to 400° F.
- In a small bowl, combine the milk, oats, and vinegar. Set aside while you prepare the rest of the ingredients. It's good for the oats to soak for at least 15 minutes.
- Meanwhile, prepare a muffin tin by greasing with nonstick spray or use cupcake liners.
- Melt the butter in a microwave safe bowl. Set it aside to begin cooling. In a mixing bowl, combine all the dry ingredients - flour, sugar, baking powder, baking soda, and cinnamon. Whisk together.
- Add eggs and vanilla to the melted butter and whisk together. Add the butter mixture and the oats mixture to the bowl of dry ingredients. Gently mix together until combined.
- Fold in adder of choice. (See tips above for a list of variations!) Pour batter into the muffin tins. Batter should reach almost to the very top. If you wish to sprinkle something on top (coarse sugar, oats & cinnamon sugar, chocolate chips) do so now before baking.
- Bake* for 17-20 minutes (might take a minute or two longer if your adder is fruit). Let them cool in the muffin tin for a few minutes before transferring to a cooling rack. Store in an airtight container once cooled.
- Mini muffins take about 12-14 minutes.
- Muffins with fruit in them will take a couple minutes longer compared to plain or chocolate chip.