Description
These oatmeal muffins are the perfect combination of hearty and sweet, making them an ideal breakfast or snack. Packed with wholesome oats and a touch of cinnamon, they’re easy to make and even easier to enjoy!
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- For the wet ingredients:
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For optional add-ins:
- 1/2 cup raisins or chocolate chips (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- 2. In a large bowl, combine all the dry ingredients: oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix well.
- 3. In another bowl, whisk together the wet ingredients: milk, vegetable oil, egg, and vanilla extract.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5. If using, fold in raisins or chocolate chips.
- 6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra texture, sprinkle a few oats on top of each muffin before baking. These muffins stay fresh for up to 3 days in an airtight container or can be frozen for longer storage.