Oatmeal Muffins Ii
Start your day with a wholesome and comforting batch of Oatmeal Muffins II, the perfect blend of hearty rolled oats and warm cinnamon spice. These easy-to-make muffins are packed with flavor from brown sugar, a touch of vanilla, and melted butter, all while delivering a tender, moist texture thanks to softened oats soaked in milk. This recipe comes together quickly, taking just 15 minutes of prep and 20 minutes to bake, making it an ideal choice for busy mornings or a cozy weekend breakfast. With just the right balance of sweetness and spice, these versatile treats can be enjoyed warm from the oven or at room temperature, making them a satisfying on-the-go snack or the star of your brunch table. Plus, with 12 servings, they’re perfect for sharing—or freezing for later! Indulge in these homemade oatmeal muffins for a wholesome, home-baked treat that’s both nourishing and delicious.
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup brown sugar, packed
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
In a medium bowl, combine the rolled oats and milk. Stir well and let this mixture sit for 10 minutes to allow the oats to soften.
In a separate large bowl, whisk together the flour, baking powder, cinnamon, and salt.
To the oat and milk mixture, add the brown sugar, melted butter, egg, and vanilla extract. Mix until well combined.
Gradually fold the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix, as this can make the muffins dense.
Evenly divide the batter between the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 111.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 509 mg | 39% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
