Oatmeal Muffins
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!
Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Author: Lori Vaughn
- 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.
BAKING TIME:
- Mini muffins take about 12-14 minutes.
- Muffins with fruit in them will take a couple minutes longer compared to plain or chocolate chip.