Oatmeal Muffins Recipe (Quick Oats Muffins)
This oatmeal muffins recipe starts by soaking quick-cooking oats in buttermilk so they soften and bake up tender. The ingredients are straightforward, and the batter comes together with minimal mixing—then it’s a quick 18-minute bake. Follow the how-to steps, and remember: stop stirring as soon as the flour disappears to keep the crumb light.
Ingredients
Ingredients
Step-by-Step Method
Soak the oats
Stir the oats and buttermilk together in a bowl. Let it sit for 60 minutes so the oats soften.
Prep the oven and pan
Heat the oven to 400°F (200°C). Grease a muffin tin or line it with paper cups.
Finish the wet mixture
Add the egg and brown sugar to the soaked oats and whisk briefly. Pour in the melted, slightly cooled fat and mix until smooth.
Combine dry ingredients
In a separate bowl, whisk flour, salt, baking powder, and baking soda so the leaveners are evenly distributed.
Make the batter
Add the dry mix to the wet mix. Fold just until you don’t see dry flour; don’t overmix or the muffins can turn dense.
Bake
Divide the batter evenly among the muffin cups. Bake for 18 minutes, until a toothpick comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then move to a rack. Serve warm or at room temperature.