Oatmeal Muffins
Soaking the oats makes for a moister muffin. I bake these my my toaster oven. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 muffins
Ingredients:
- 1 cup rolled oats
- 2/3 cup buttermilk
- 2/3 cup all purpose flour
- 1/4 cup sugar
- 2 Tablespoons brown sugar (1 Tbsp. works too - for less sugar)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/4 cup vegetable oil (I use avocado oil)
- 1 egg
- 1 teaspoon vanilla
- 3/4 teaspoon total sugar for topping
Instructions:
- Combine oats and buttermilk in a medium bowl. Let stand for 10 minutes or longer.
- Preheat oven to 425° F. Grease a 6-cup muffin pan or insert paper liners.
- In another small bowl, combine the dry ingredients (flour thru cinnamon)
- To the soaked oats, stir in oil, egg, and vanilla.
- Fold in the dry ingredients, stirring as little as possible. Mixture will be very thick.
- Divide evenly into muffin cups.
- Sprinkle top of each muffin with 1/8 teaspoon sugar.
- Bake for 8 minutes. Reduce temperature to 350 and bake another 12 minutes.
Would you say the temp and cooking time to be the same if using traditional oven?
I decided to make them in my regular oven before replying, and I was disappointed. The tops did not brown in the big oven. The muffins were still baked through but did not look appealing since I love the crispy tops. Next time I think I would do more time at 425 and less at 350. If you try, I suggest watching them and when the tops are finally browning, then reduce the heat to 350. Either way, 20 minutes total will work. (I plan to try 12 minutes at 425 and 8 minutes at 350.) I hope this is helpful.
Just double the recipe – works great for 12 muffins!!
Thanks for letting us know.
By the way l used white whole wheat flour in these muffins and they were great!
This recipe easily makes 12 muffins if you double the ingredients as listed – and they are so good you are going to want 12!
Hi Jenny – do you know how l change up the recipe to make 12 regular muffins? I don’t have a 6 cup one… thanks
I have never made twelve but I think I would just double everything. If you try it please report back in case there is an issue. Thank you.
We are loving your recipes (and those we gift to also) and am begging you to make a purchasable (or just printable is ok) cook book for when we no longer have internet access (it’s a real thing). I can try to figure out how to print them all individually if we must. You are a treasure to all. Thank you. Melody (Idaho).
Each recipe has a “print” button at the upper right corner.
I think these might have been pretty tasty with added raspberries, blueberries, chopped dates or maybe even sliced almonds. As recipe is written, I will likely add peanut butter and heaping tablespoon blueberry preserves.
Hi, how long do you let your muffins sit before covering in a container and putting them in the freezer? It may be a silly question for the pros, but I always feel like baked goods take forever to “completely cool” and if I cover them too soon they get moist, but if I leave them uncovered for too long, I feel like it gets stale. Thank you! 😊
I’m not a “pro” but just a home cook. From my experience, no baked goods would ever get stale on the first day so don’t worry about letting them sit out. Anything being frozen should be completely cooled before freezing as you’ve seen, because of the moisture. Muffins only need a couple of hours at most to cool completely. (All the good bakeries leave things out all day and they don’t feel stale at the end of the day, along as they are baked that day.) I hope this helps.
Sounds great! Do you think I could substitute watered down yogurt for buttermilk? So glad you are keeping up your website!
please put me on your E- mailing list
I do not have a mailing list. Just check back occasionally for new recipes.
Hi – was just checking your site for a banana bread recipe – happy to find this recipe!! Will report back – l love your bran muffins – best – Greg