oatmeal muffin recipe

Soft, fluffy, and moist, these Oatmeal Muffins are easy to make with a few simple ingredients. It&#039;s the perfect healthy muffin for a busy weekday morning.

Oatmeal Muffins

all-purpose flour ((120 grams))

baking powder

cinnamon

baking soda

salt

quick-cooking oats or rolled oats ((168 grams))

whole milk ((240 milliliters))

vegetable oil ((80 milliliters))

light brown sugar ((110 grams))

eggs (lightly beaten)

Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.

In a large bowl, stir together the oats and milk. Let stand for 10 minutes.

Add the brown sugar, oil, and eggs. Stir to combine. Add the flour mixture and stir together just until combined. Divide the batter among the paper liners. (You can sprinkle the tops with extra oats or coarse sugar, if desired.)

Bake for 7 minutes. Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.

A nice fluffy, not too sweet muffin. I added some dried barberries, and chopped dried apricots: yum. I will definitely make these again.

https://www.youtube.com/watch?v=lFe5lGrvPGU

Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.

RECIPE: https://preppykitchen.com/oatmeal-muffins/

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Delicious Oatmeal Muffins Recipe

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They&#39;re loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

Easy Oatmeal Muffins (Moist & Hearty!)

flour flour

cornstarch

1½ tsp baking powder

½ tsp baking soda

milk

oats

light brown sugar

vegetable oil (I use canola oil)

eggs (room temperature)

vanilla extract/essence

butter

Preheat oven to 425℉ (220℃) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Sift together flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined. Set aside.

In a large bowl combine hot milk and oats. Stir to combine and allow to sit for 10 minutes (see note 3). In the meantime prepare the streusel.

Streusel: In a small bowl combine flour, light brown sugar, oats, cinnamon and salt. Mix until well combined and no large lumps remain. Add in melted unsalted butter and stir until the mixture becomes crumbly yet slightly moist (see note 4 if it&#39;s too dry or too wet). Set aside.

Return to the milk/oat mixture and add in light brown sugar, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.

Add in pre-sifted dry ingredients from earlier to the wet mixture and using a spatula, fold until just combined and the batter is uniform. Do not overmix.

Distribute the batter evenly among the muffin liners, filling each about ¾ full. Avoid overfilling, as this can cause the muffins to overflow during baking. Give the streusel a quick stir, then evenly sprinkle it over the tops of the muffins.

Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 10-12 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.

Allow to cool in the muffin tray for 10 minutes, before transferring to a wire rack. Enjoy!

I made these twice. The first time I forgot the vanilla extract and the strudel was a bit too much for my liking, but they tasted good regardless. The second time, i made sure to add the vanilla and this time i added cinnamon extract to the strudel and the batter in addition to the cinnamon powder because the cinnamon flavour was lacking for me. The second tasted better than my first attempt. Delicious!

Loved these! Even my super picky 11-year-old ate them. I did not add the topping and only used about half of the sugar because I’m trying to reduce my sugar intake. I’m sure the topping is lovely. I would absolutely make these again.

I made this recipe today, well, except for the streusel. I forgot about it. The oatmeal muffins are moist and soft and so delicious without the streusel.  I had a little bit of batter left over so I added some raisins and made a few extra oatmeal raisin muffins. These are my new breakfast go-to!  Thanks for the recipe!
Lorice

https://www.youtube.com/watch?v=gdBB4pE3ptA

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They're loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

RECIPE: https://cakesbymk.com/recipe/easy-oatmeal-muffins/
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🔹INGREDIENTS:

▢1 cup (120 g) all purpose flour - plain flour in the UK
▢¼ cup (30 g) cornstarch
▢1½ tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1 tsp ground cinnamon
▢1 cup (240 g) whole milk - hot
▢1¼ cups (113 g) quick-cooking oats
▢¾ cup (150 g) soft light brown sugar
▢½ cup (105 g) unflavored vegetable oil - I use canola oil
▢2 large eggs - room temperature
▢2 tsp vanilla extract/essence

Streusel
▢½ cup (60 g) all purpose flour - plain flour in the UK
▢¼ cup (50 g) soft light brown sugar
▢¼ cup (22 g) quick-cooking oats
▢½ tsp ground cinnamon
▢⅛ tsp salt
▢3½ tbsp (50 g) unsalted butter - melted


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