Oatmeal Muffins
Ingredients
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- 1 cups old-fashioned rolled oats
- 1 cups whole milk
- 1/2 cups light brown sugar
- 1 large egg – beaten
- 1/3 cups vegetable oil
- 1 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
Instructions
1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, stir together the old-fashioned rolled oats and whole milk. Let stand until the milk is mostly absorbed and the oats are softened, 10–15 minutes.
3. In a large bowl, whisk the light brown sugar, beaten egg, and vegetable oil until smooth and slightly thick, 30–45 seconds.
4. In a separate bowl, whisk the all-purpose flour, baking powder, and fine salt to combine.
5. Stir the soaked oat-milk mixture into the sugar-egg-oil mixture until evenly combined.
6. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains; the batter should be thick and slightly lumpy. Do not overmix.
7. Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
8. Bake until the muffins are domed, lightly golden at the edges, and a toothpick inserted in the center comes out with a few moist crumbs, 15–18 minutes.
9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling. Serve warm or at room temperature.
Oatmeal muffins are tender, lightly sweet baked treats that showcase the nutty aroma and hearty texture of rolled oats. The crumb is moist yet structured, with a gentle chew from hydrated oats and a pleasing, breakfast-friendly sweetness. They pair well with butter, jam, or honey, and hold up beautifully as a grab-and-go snack or a comforting addition to a morning spread.
Rooted in home baking traditions, oatmeal muffins gained popularity alongside the widespread availability of rolled oats in the late 19th and early 20th centuries. Manufacturer pamphlets and community cookbooks helped standardize the formula, promoting oats as wholesome and economical. Over time, the muffin became a staple across American kitchens, adaptable to local tastes while preserving its simple, satisfying character.