Description
These oatmeal muffins are moist, hearty, and packed with wholesome ingredients. Perfect for breakfast or a healthy snack, they are easy to make and customizable with your favorite add-ins like nuts or dried fruit.
Ingredients
Scale
For the Crust:
- For the muffins:
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For optional add-ins:
- 1/2 cup raisins or dried cranberries
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, combine oats and buttermilk. Let sit for 10 minutes to soften.
- Whisk in the egg, brown sugar, melted butter, and vanilla extract until well combined.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in optional add-ins like raisins or nuts if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let 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, sprinkle muffin tops with a little cinnamon sugar before baking.