Oatmeal Muffins
Wake up to the enticing aroma of Oatmeal Muffins! Fluffy, hearty, and perfect for any time of the day!
Servings: 12 servings
Ingredients
- 1 cup rolled oats
- 1 cup milk
- ¾ cup light brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with muffin liners for easy removal.
- In a large mixing bowl, combine the rolled oats and milk. Let it sit for about 10 minutes to allow the oats to absorb the milk and soften.
- Add the light brown sugar, vegetable oil, and eggs to the oat mixture. Whisk until everything is well combined and smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake 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 tin for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your Oatmeal Muffins warm or at room temperature!
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Spoon or Spatula
- Oven mitts
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze muffins for up to 3 months; thaw at room temperature.