Classic Oatmeal Muffins

These Classic Oatmeal Muffins are really simple and so delicious! They are soft, fluffy, and full of hearty oats in each bite! Enjoy them with a dollop of butter or jam for breakfast.

If you're looking for a classic oatmeal muffin, look no further!

They are not on the sweet side, so these muffins are easy for a breakfast or snack prep.

Let's get to baking!

For more muffin recipes, try Chocolate Chip Streusel Muffins, Pecan Banana Muffins, and Double Chocolate Muffins.

Jump to:

• Why this muffin recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Classic Oatmeal Muffins

Why this muffin recipe works

• Easy to make - All of the ingredients are simple and no electric mixer required!
• Oats - Lots of hearty chewy oats in these muffins.
• Delicious - These muffins taste so dang good!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – AP flour is used for the muffins and cannot be substituted for any other.

Brown sugar – I used light brown sugar, but dark brown sugar works as well!

Cornstarch – Used to enhance the texture. If not using, replace the amount with all-purpose flour.

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste.

Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!

Step by step instructions

Here is how to make and bake these Classic Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in flour, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 3 – Mix wet ingredients. In a large bowl add eggs, vanilla, brown sugar, oil, and sour cream. Whisk until combined.

Step 4 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.

Step 5 – Scoop. Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess.

Step 6 – Bake. Bake the muffins at 425℉/218℃ for 5 minutes and then 375°F for 14-18 minutes. The muffins are ready when a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use large-flake oats. This will give you the best texture of muffin.

FAQ

Do I have to add milk?

Yes! This is one of the main wet ingredients in this recipe. You can use dairy or non-dairy milk such as almond milk.

Can I add chocolate chips?

Yes! Feel free to add in 3/4 cups of mini chocolate chips.

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!