Moist sweet rich and delicious Oatmeal Muffins are the perfect way to start your day. This muffin and a cup of coffee are nice anytime if you are of that special age where that sort of thing appeals to you. My kids don’t care what time of the day it is when these are on the kitchen counter, they just eat them until they are all gone. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have a batch of warm delicious tender Oatmeal Muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh from the oven but still very tasty at room temp. This recipe is not too sweet as some that end up masking the natural oat flavor with too much sugar for a simple breakfast worthy treat. Thanks for visiting and see you again soon.
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
In a large bowl: Beat the brown sugar and eggs together.
Then add the whole milk, oil, and vanilla extract. Mix well.
Once the mixture is uniform, add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer mix.
Add oats
Mix with a spatula until well combined.
Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle sugar or oats on top of the batter.
Bake for 18-20 minutes or until golden brown.
Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Serve
Enjoy!
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Oatmeal Muffins
Ingredients
- 1 ½ cups quick- cooking or rolled oats
- 1 cup all-purpose flour
- 1 cup whole milk or low fat
- ½ cup brown sugar
- ⅓ cup vegetable or canola oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs room temperatures
Instructions
- Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a large bowl: Beat the brown sugar and eggs together. Then add the whole milk, oil, and vanilla extract. Mix well.
- Once the mixture is uniform, add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer mix. Add oats and mix with a spatula until well combined.
- Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle sugar or oats on top of the batter.
- Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Serve & enjoy! Can be kept up to a week.
Video
Muffin Recipes
Breakfast Recipes
Published by