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Oatmeal Muffins

These hearty oatmeal muffins are made by mixing rolled oats, flour, and brown sugar with wet ingredients like milk and melted butter. Baked until golden, they develop a rustic, slightly chewy texture with a tender crumb, perfect for a comforting breakfast or snack. Their wholesome flavor and simple appearance make them a cozy, homemade treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Homestyle
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned preferred for chewy texture
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar for warmth and caramel flavor
  • 1 teaspoon baking powder
  • 1/2 cup melted butter or coconut oil for dairy-free option
  • 1 cup milk dairy or plant-based
  • 1 teaspoon vanilla extract optional but adds warmth
  • 1 cup berries or nuts optional add-ins like blueberries or chopped walnuts

Equipment

  • Muffin tin
  • Mixing bowls

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, and baking powder. Stir them together until evenly mixed, and you can see the different textures blending.
  3. In a separate bowl, whisk together the melted butter, milk, and vanilla extract until smooth. You'll notice the mixture becoming slightly frothy and fragrant as the vanilla releases its aroma.
  4. Pour the wet mixture into the bowl of dry ingredients. Gently fold them together with a spoon or spatula until just combined. Don't overmix; you want a slightly lumpy batter that’s thick but scoopable.
  5. If using berries or nuts, fold them into the batter now, distributing evenly. The batter should be thick but hold together when scooped.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Lightly tap the tray on the counter to settle the batter and remove air bubbles.
  7. Bake in the preheated oven for 20 to 25 minutes, or until the muffins turn a warm golden brown on top and a toothpick inserted into the center comes out clean. The kitchen will fill with a cozy, toasty aroma as they bake.
  8. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly—this helps keep their crumb tender and prevents sogginess.
  9. Enjoy these warm or at room temperature. They’re perfect for a comforting breakfast or a quick snack, with a rustic, hearty bite that’s full of wholesome flavors.

Notes

Feel free to customize with your favorite add-ins like dried fruits or chocolate chips. For dairy-free options, swap the milk and butter accordingly.