These oatmeal muffins are a delightful and wholesome treat, perfect for breakfast or a snack. They are moist, flavorful, and easy to make, combining the hearty texture of rolled oats with the sweetness of brown sugar. Whether you're looking for a quick bite on a busy morning or a comforting homemade snack, these muffins are sure to satisfy.
Most of the ingredients for these oatmeal muffins are common pantry staples. However, if you don't usually keep rolled oats at home, you'll need to pick some up at the supermarket. Make sure to get rolled oats and not instant oats, as they provide a better texture. Brown sugar is another ingredient that might not be in everyone's pantry, so be sure to grab a bag if you're out.
Ingredients For Oatmeal Muffins Recipe
Rolled oats: These provide a hearty texture and nutty flavor to the muffins.
Milk: Used to soak the oats, making them soft and moist.
All-purpose flour: The base of the muffin batter, giving structure to the muffins.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to provide leavening.
Salt: Enhances the flavors of the other ingredients.
Egg: Binds the ingredients together and adds richness.
Vegetable oil: Adds moisture and helps keep the muffins tender.
Vanilla extract: Adds a warm, sweet flavor to the muffins.
Technique Tip for Making Muffins
To enhance the flavor and texture of your oatmeal muffins, consider toasting the rolled oats before combining them with the milk. Spread the oats on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are lightly golden and fragrant. This step will add a nutty depth to your muffins and make them even more delicious.
Suggested Side Dishes
Alternative Ingredients
rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.
milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in baking, providing a similar consistency and moisture.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins slightly denser.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar sweetness with a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder, as they create a similar leavening effect.
baking soda - Substitute with baking powder: Use 2 teaspoon baking powder to replace ½ teaspoon baking soda, but note that this may slightly alter the texture.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace 1 egg, offering a vegan alternative that helps bind the ingredients.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness and moisture to the muffins.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use half the amount.
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How to Store or Freeze Your Muffins
To keep your oatmeal muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Just make sure they are in a tightly sealed container to prevent them from drying out.
If you want to enjoy your oatmeal muffins over a longer period, freezing is an excellent option. First, allow the muffins to cool completely on a wire rack.
Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This helps to maintain their moisture and prevents freezer burn.
Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of their freshness.
When you're ready to enjoy a muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for about 20-30 seconds until warm.
To bring back that freshly baked taste, you can also reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a slightly crisp exterior while keeping the inside moist and tender.
For an extra touch of indulgence, consider adding a spread of butter or jam to your reheated muffin. Enjoying them with a cup of coffee or tea can make for a delightful snack or breakfast treat.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method helps retain their moisture and gives them a freshly-baked texture.
For a quick fix, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be careful not to overheat, as this can make the muffin rubbery.
If you have an air fryer, set it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method gives a slightly crispy exterior while keeping the inside soft and moist.
You can also use a toaster oven. Preheat it to 350°F (175°C) and place the muffins on the rack or a baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crunchy top.
For a stovetop method, use a steamer basket. Bring a small amount of water to a boil in a pot, place the muffins in the steamer basket, and cover. Steam for about 5 minutes. This method helps maintain the muffins' moisture and softness.
Best Tools for Baking Muffins
Oven: Used to bake the muffins at the specified temperature.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Optional, but helps to prevent the muffins from sticking to the tin.
Large bowl: Used to combine the oats and milk and later mix the wet ingredients.
Medium bowl: Used to whisk together the dry ingredients.
Whisk: Helps to mix the dry ingredients evenly.
Measuring cups: Used to measure out the oats, milk, flour, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and vanilla extract.
Wooden spoon: Used to stir the wet and dry ingredients together.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center.
Wire rack: Allows the muffins to cool completely after baking.
Cooling rack: Another term for a wire rack, used for cooling the muffins.
How to Save Time on Making Muffins
Soak oats overnight: Combine rolled oats and milk the night before to save time in the morning.
Pre-measure ingredients: Measure out flour, brown sugar, baking powder, baking soda, and salt ahead of time.
Use muffin liners: Skip greasing the muffin tin by using paper liners.
One-bowl method: Mix wet ingredients directly into the soaked oats to reduce cleanup.
Preheat oven early: Turn on the oven before starting to mix ingredients to ensure it's ready when you are.
Oatmeal Muffins Recipe
Ingredients
Main Ingredients
- 1 cup Rolled Oats
- 1 cup Milk
- 1 cup All-Purpose Flour
- ½ cup Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Egg
- ¼ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the oats and milk. Let sit for 10 minutes.
- In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Add the egg, oil, and vanilla to the oat mixture. Stir to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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