Classic Oatmeal Muffins
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.
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.