Old Fashioned Oatmeal Muffin
Start your morning with the comforting nostalgia of Old Fashioned Oatmeal Muffins—an easy, wholesome treat that brings rustic charm to your breakfast table. Made with hearty rolled oats soaked in milk for a tender texture, these muffins are naturally sweetened with brown sugar and flavored with a warm hint of cinnamon and vanilla. The simple, fuss-free recipe uses pantry staples and comes together in just 30 minutes, making it perfect for busy mornings or a cozy weekend bake. Optional add-ins like plump raisins or crunchy nuts add extra bursts of flavor and texture, letting you customize each bite. These muffins are not only a delicious way to start your day but also an excellent make-ahead snack that you can freeze for on-the-go indulgence. Warm, satisfying, and utterly timeless—Old Fashioned Oatmeal Muffins are sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1 cup all-purpose flour
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup raisins or chopped nuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 5-10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, and salt.
In a small bowl, beat the egg lightly, then stir in the melted butter and vanilla extract.
Pour the wet ingredients (egg mixture) into the softened oatmeal mixture and stir until combined.
Add the wet mixture to the dry ingredients and stir just until incorporated. Be careful not to overmix; the batter will be slightly lumpy. If using raisins or nuts, fold them in at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 167.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 567 mg | 44% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1733 mg | 37% | |
*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.
