Equipment
- ▢Mixing Bowls
- ▢Muffin pan
- ▢Paper liners
Ingredients
- ▢1 cup all-purpose flour (120g)
- ▢1¼ teaspoons baking powder
- ▢¾ teaspoon ground cinnamon
- ▢½ teaspoon baking soda
- ▢½ teaspoon salt
- ▢1½ cups quick-cooking oats or rolled oats (168g)
- ▢1 cup whole milk (240ml)
- ▢⅓ cup vegetable oil (80ml)
- ▢½ cup packed light brown sugar (110g)
- ▢2 large eggs lightly beaten
Instructions
- 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.
Notes
- Do not skip soaking the oats in the milk. Soaking the oats creates a thicker and creamier muffin batter, so the muffins come out more moist, tender, and flavorful.
- Don’t use an electric mixer, or you could over-mix the batter, resulting in dense oatmeal muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
- Make sure the oven temperature is high to start and fully heated to 425F. The high temperature helps the tops of the muffins spring up into the iconic dome muffin top.
- Don’t open the oven door, or you risk the muffins deflating.
- Bring your eggs to room temperature, so they incorporate fully into the batter effortlessly.
- Measure your flour and oats correctly! Adding too much flour or oats to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure the ingredients is using a scale, especially flour. If you don’t have a scale to measure the flour, then fluff it with a spoon, sprinkle it into your measuring cup, and use a knife to level it off to avoid overpacking the flour.
- If you don’t want to use paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your oat muffins cool for at least 10 minutes before removing them from the tin.
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 97mg | Fiber: 1g | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
