Easy Oatmeal Muffins (Moist & Hearty!)
Print Pin VideoThese quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They're loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (120 g) all-purpose flour - plain flour in the UK
- ¼ cup (30 g) cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup (240 g) whole milk - hot
- 1¼ cups (113 g) quick-cooking oats - see note 1 if you want to use old-fashioned rolled oats
- ¾ cup (150 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 large eggs - room temperature
- 2 tsp vanilla extract/essence
Streusel
- ½ cup (60 g) all-purpose flour - plain flour in the UK
- ¼ cup (50 g) soft light brown sugar
- ¼ cup (22 g) quick-cooking oats - see note 1 if you want to use old-fashioned rolled oats
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 3½ tbsp (50 g) unsalted butter - melted
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Sift together flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined. Set aside.
- In a large bowl combine hot milk and oats. Stir to combine and allow to sit for 10 minutes (see note 3). In the meantime prepare the streusel.
- Streusel: In a small bowl combine flour, light brown sugar, oats, cinnamon and salt. Mix until well combined and no large lumps remain. Add in melted unsalted butter and stir until the mixture becomes crumbly yet slightly moist (see note 4 if it's too dry or too wet). Set aside.
- Return to the milk/oat mixture and add in light brown sugar, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
- Add in pre-sifted dry ingredients from earlier to the wet mixture and using a spatula, fold until just combined and the batter is uniform. Do not overmix.
- Distribute the batter evenly among the muffin liners, filling each about ¾ full. Avoid overfilling, as this can cause the muffins to overflow during baking. Give the streusel a quick stir, then evenly sprinkle it over the tops of the muffins.
- Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 10-12 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
- Allow to cool in the muffin tray for 10 minutes, before transferring to a wire rack. Enjoy!
Video
Notes
Note 1. I recommend using quick-cooking oats if possible, though old-fashioned rolled oats can work in a pinch. Rolled oats are larger and chewier, which will give your muffins a slightly heartier and chewier texture—not a bad thing! However, quick-cooking oats create a softer, more tender muffin, which I (and my taste testers!) found to be the preferred option :)
Note 2. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Note 3. This step helps to soften the oats and makes for a softer, less chewy muffin.
Note 4. If the streusel (or crumble) is too wet, then add in a little more flour. If the crumble is too dry and it's not forming into little chunks, then add a little more melted butter.
Nutrition
Calories: 326kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 250mg | Potassium: 129mg | Fiber: 2g | Sugar: 20g | Vitamin A: 184IU | Vitamin C: 0.01mg | Calcium: 88mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)