Oatmeal Muffins Recipe

Name: Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats (not quick cooking); 1 ½ cups milk; 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ¼ teaspoon cinnamon; 2 large eggs; ½ cup light brown sugar, packed; ½ cup butter, melted and cooled; 1 teaspoon vanilla

Servings: persons

2 cups rolled oats (not quick cooking)
1 ½ cups milk
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
2 large eggs
½ cup light brown sugar, packed
½ cup butter, melted and cooled
1 teaspoon vanilla

1
Preheat oven to 400 degrees.
2
Place 12 paper liners in cupcake pan.
3
In a medium size bowl, combine the oats and milk.
4
Set aside for 10 minutes.
5
Combine and sift the flour, baking powder, salt and cinnamon in a large bowl.
6
Beat together the eggs, light brown sugar, butter and vanilla.
7
Add in the oats and milk and stir until evenly mixed.
8
Pour the wet mixture into the dry mixture and mix just until combined (don't overmix!
9
).
10
Divide the batter evenly between the cupcake pan (the batter will come close to the top) and bake for 16-18 minutes or until a toothpick comes out with moist crumbs.
11
Don't overbake!

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups rolled oats (not quick cooking), 1 ½ cups milk, 1 ½ cups all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Muffins

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