These Oatmeal Muffins taste like autumn, and make for the perfect breakfast, snack, or dessert!
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It’s just about that time of year when I bust out my baking sheets, rolling pins, and apron! For me, baking has always been a fall “sport.” There’s just something about it—maybe it’s the smells of my favorite fall candles. Maybe it’s because the crisp weather means I can spend all day baking without breaking a sweat. Or maybe it’s the tasty thrill of biting into a warm, fluffy baked treat. Whatever it is, these Oatmeal Muffins were made for autumn, and they’ll be the first of many, many baked goods I find myself whipping up this year.
I’ve always loved to bake. From Cinnamon Rolls to Banana Bread, I’ve pretty much mastered the art of breakfasts that taste like dessert. Or rather, you can eat desserts for breakfast. However you look at it, I love that these fresh baked goods allow you to enjoy a guilt-free sweet treat before starting your day. I mean, who doesn’t deserve to have a sweet day?!
These Oatmeal Muffins are no exception. They’re made with brown sugar and ground cinnamon for a warm, rich, aromatic sweetness, perfect for the upcoming fall season. Each bite paints a picture of orange and brown leaves, crisp air, and cozy sweaters and scarves. I know what you’re thinking: Can a muffin really do all of that?
The answer is absolutely! But don’t take my word for it. Try this recipe for yourself!
are Oatmeal Muffins Healthy?
Because they’re made with rolled oats and minimal added ingredients (just a few pantry staples), these Oatmeal Muffins are a relatively healthy option when compared to other sweet treats in the pastry world. You might also choose to add fruit to your muffin batter to enhance the nutritional value. For this recipe, I think grated apples, sliced bananas, or berries would be great choices.
Why oats make Better Muffins
Baking with oats can add a lot to your recipe! Make sure you’re getting the most out of your oats by allowing your batter to rest for about 15 minutes before pouring it into tins. This time will allow your oats to soak up moisture, resulting in moist and more flavorful muffins. Oats also add a much needed dose of fiber to your muffins! Not to mention, the oats create a chewy texture for your muffins that truly enhances the experience.
INGREDIENTS
- 1 1/2 cups rolled oats
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
INSTRUCTIONS
Prep
Mix oats with milk; let sit.
Combine
Mix wet and dry ingredients separately, then combine.
Bake
Bake at two temperatures for perfect texture.
Devour!
FAQs & Tips
You can store your muffins in an airtight container to keep them fresh for a few days. I also suggest warming your muffin before heating it to reactivate the fluffiness and give you a cozy, indulgent feeling.
The recipe doesn’t call for this, but adding a dollop of sour cream or plain yogurt to your muffin batter will moisten your pastries without modifying the flavor.
If you want your muffins to have dome tops like you would see in a bakery, bake them at 425° for about 5 minutes before reducing the heat of your oven to 350°. This will force the outside edges of the muffin to set while the middle is still baking.
Serving Suggestions
Oatmeal Muffins are perfect for fall weather, so cozy up on your couch with a good blanket, your favorite fall flick, and a cup of coffee or tea. If you really want to indulge in the fall vibes, pair your muffins with this Maple Pumpkin Steamed Almond Milk With Bourbon! It reminds me of a drink they’d serve at The Leaky Cauldron from the Harry Potter series!
If you plan on eating these muffins for breakfast, pair them with fresh fruit or a smoothie, like this one made with coffee.
Oatmeal Muffins
Ingredients
- 1 1/2 cups rolled oats
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
Instructions
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Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
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In a large bowl, combine the oats and milk and let sit for 10 minutes to soften the oats.
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Add the brown sugar, oil, and eggs to the oat mixture and mix well.
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In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
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Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
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Divide the batter evenly among the prepared muffin cups.
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Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F and continue baking for about 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
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