Description
These oatmeal muffins are moist, hearty, and packed with wholesome ingredients. Perfect for breakfast or a healthy snack, they’re easy to make and customizable with your favorite add-ins like nuts, dried fruit, or chocolate chips.
Ingredients
Scale
For the Crust:
- For the muffins:
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- For optional add-ins:
- 1/2 cup raisins, nuts, or chocolate chips (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Fold in any optional add-ins like raisins, nuts, or chocolate chips if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. For extra flavor, try adding a pinch of nutmeg or swapping half the flour for whole wheat flour.