Go Back
–+ servings

Classic Oatmeal Muffins

Ania
These Classic Oatmeal Muffins are 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. You will love these muffins.
5 from 2 votes

Ingredients
 
 

  • 1/2 cup milk room temperature
  • 3/4 cups full-fat sour cream room temperature
  • 2/3 cups oil
  • 3/4 cups light brown sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla
  • 1 1/2 cups rolled oats or large flake oats/old-fashioned
  • 1 3/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
  • In a medium-sized bowl, add in flour, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
    1 1/2 cups rolled oats, 1 3/4 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt
  • In a large bowl add eggs, milk, vanilla, brown sugar, oil, and sour cream. Whisk until combined.
    1/2 cup milk, 3/4 cups full-fat sour cream, 2/3 cups oil, 3/4 cups light brown sugar, 2 eggs, 1 tbsp vanilla
  • Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
  • Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess.
  • 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!

Notes

Light brown sugar - Instead of using the full 3/4 cups light brown sugar, you can substitute with 1/2 cup white sugar and 1/4 cup light brown sugar. **You can also reduce the amount of sugar to 1/2 cup if you want less sugar in your muffins.
 
Cornstarch: Although it’s not necessary, adding this in really elevates the muffin texture. If you don’t use cornstarch, replace it with all-purpose flour.