Oatmeal Breakfast Muffins

oatmeal muffins on a light pink surface with oats sprinkled around

4.92 from 23 ratings

Say hello to the oatmeal muffin recipe that will be your go-to for life. After spending 6 months testing and perfecting my muffin recipes, I'm now sharing my foolproof steps for moist, flavorful oatmeal muffins with tall, bakery-style tops.

Prep Time10

Cook Time20

Rest Time15

Course: Dessert

Cuisine: American

Keyword: oatmeal muffins

Servings: muffins

Author: Beth

Ingredients

1 cup quick cooking oats 88 grams
3 cups all-purpose flour 360 grams
1 cup granulated sugar 198 grams
3 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 large eggs
1 ½ cup buttermilk 355 ml
¾ cup olive oil 177 ml
1 tsp vanilla extract

Add-Ins

Stir in 1 ½ to 2 cups of your favorite add-in like blueberries, chopped strawberries, or chocolate chips when mixing in the last bit of the dry ingredients.

Instructions

In a mixing bowl combine the quick cooking oats, flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Stir together and set aside.
In a large mixing bowl combine the eggs, buttermilk, olive oil, and vanilla extract. Stir to combine with a fork or spatula.
Gradually mix in the dry ingredients, mixing just until combined. Stir in any additional add-ins like blueberries or chocolate chips now. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Top with a sprinkle of quick cooking oats and sanding sugar.
Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 11-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Notes

Gluten Free

I’ve made this recipe with both regular all-purpose flour and gluten free all-purpose flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour. Be sure to use gluten free quick cooking oats as well if making gluten free.

I personally haven't tried this recipe using old fashion rolled oats, the texture might be a little chewier or hearty, but I think it would be okay! You can also "massage" the oats to help break them down so they are more like the consistency of quick oats if using old fashion oats.

Nutrition