Oatmeal Muffins Recipe

Oats: Provide a hearty texture and are the base of the muffins.

Milk: Adds moisture and helps to soften the oats.

Flour: Gives structure to the muffins.

Brown sugar: Adds sweetness and a slight caramel flavor.

Baking powder: Helps the muffins rise.

Baking soda: Works with the baking powder to leaven the muffins.

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 wonderful aroma and enhances the flavor.

To ensure your muffins have a tender crumb, avoid overmixing the batter. When you combine the wet ingredients with the dry ingredients, stir just until the flour is moistened. Overmixing can lead to dense and tough muffins. Additionally, letting the oats soak in the milk for the full 10 minutes allows them to soften and better integrate into the batter, resulting in a more cohesive texture.

• old-fashioned or quick-cooking rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are gluten-free, making them a good alternative for those with gluten sensitivities.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and provides a slightly nutty flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the muffins healthier.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds 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.

• baking soda - Substitute with baking powder: Use 3 teaspoon baking powder to replace 1 teaspoon baking soda, but omit the salt in the recipe.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the muffins.

• lightly beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a great vegan alternative.

• vegetable oil - Substitute with applesauce: Applesauce reduces the fat content and adds natural sweetness and moisture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but delightful flavor profile that complements the other ingredients.

• Allow the oatmeal muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
• For short-term storage, place the muffins in an airtight container or a resealable plastic bag. Store at room temperature for up to 3 days. If you prefer, you can also wrap each muffin individually in plastic wrap to maintain freshness.
• If you want to keep the muffins fresh for a longer period, consider refrigerating them. Place the muffins in an airtight container or wrap them individually in plastic wrap, then store in the refrigerator for up to 1 week.
• To freeze the muffins, first ensure they are completely cooled. Wrap each muffin tightly in plastic wrap or aluminum foil. For added protection, place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• Frozen muffins can be stored for up to 3 months. When you're ready to enjoy them, simply remove the desired number of muffins from the freezer.
• To thaw, leave the muffins at room temperature for about 1-2 hours. For a quicker option, you can microwave the muffins on a microwave-safe plate for 20-30 seconds or until warmed through.
• If you prefer a crispy exterior, reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore their freshly baked texture.
• For an extra touch, consider adding a spread of butter, jam, or honey to your reheated muffins for a delightful treat.

• Microwave Method:

  1. Place the oatmeal muffins on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds per muffin.
  4. Check for warmth and heat in additional 10-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the muffins in aluminum foil to prevent them from drying out.
  3. Place the wrapped muffins on a baking sheet.
  4. Heat for 10-15 minutes or until warmed through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the oatmeal muffins directly on the toaster oven rack or on a baking tray.
  3. Heat for 5-10 minutes, checking frequently to avoid over-browning.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the muffins in a steamer basket above the simmering water.
  3. Cover and steam for about 5 minutes or until the muffins are warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the oatmeal muffins in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure they do not overheat.

• Oven: Used to bake the muffins at the specified temperature.

• Muffin tin: Holds the muffin batter and shapes it into individual muffins.

• Paper liners: Optional, but helps to prevent the muffins from sticking to the tin.

• Mixing bowl: Used to combine the oats and milk, as well as the dry ingredients.

• Whisk: Helps to mix the dry ingredients together evenly.

• Measuring cups: Ensures accurate measurement of the oats, milk, flour, and oil.

• Measuring spoons: Ensures accurate measurement of the baking powder, baking soda, salt, and vanilla extract.

• Spatula: Used to mix the wet ingredients into the dry ingredients without over-mixing.

• 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.

Soak oats overnight: Combine oats and milk the night before to save time in the morning.

Pre-measure ingredients: Measure out flour, brown sugar, and other dry ingredients ahead of time.

Use muffin liners: Skip greasing the muffin tin by using paper liners.

Quick mix method: Use a stand mixer or hand mixer to combine ingredients faster.

Batch baking: Double the recipe and freeze extra muffins for a quick breakfast later.