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Easy Oatmeal Muffins (Moist & Hearty!) Recipe

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4.2 from 11 reviews

These easy oatmeal muffins are moist, hearty, and delightfully wholesome, perfect for a quick breakfast, snack, or treat. Made with oats soaked in hot milk and topped with a buttery streusel, they offer a soft texture with a sweet crunch.

Ingredients

Muffins

  • 1 cup (120 g) all-purpose flour
  • ¼ cup (30 g) cornstarch
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (240 g) whole milk – hot
  • 1¼ cups (113 g) quick-cooking oats
  • ¾ cup (150 g) soft light brown sugar
  • ½ cup (105 g) unflavored vegetable oil (canola oil recommended)
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract/essence

Streusel Topping

  • ½ cup (60 g) all-purpose flour
  • ¼ cup (50 g) soft light brown sugar
  • ¼ cup (22 g) quick-cooking oats
  • ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 3½ tbsp (50 g) unsalted butter (melted)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425℉ (220℃) conventional and line a 12-hole muffin tray with muffin liners to prepare for baking.
  2. Mix Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a bowl, then whisk until well combined.
  3. Soak Oats: In a large bowl, combine hot whole milk with the quick-cooking oats and stir. Let this mixture sit for 10 minutes to soften the oats for a tender muffin texture.
  4. Make Streusel: In a small bowl, mix flour, light brown sugar, oats, cinnamon, and salt. Add melted butter and stir until the mixture becomes crumbly yet slightly moist. Adjust with more flour or butter if needed.
  5. Combine Wet Ingredients: Add light brown sugar, vegetable oil, eggs, and vanilla extract to the milk and oats mixture. Whisk until everything is well incorporated.
  6. Incorporate Dry Ingredients: Fold the sifted dry ingredients into the wet mixture gently with a spatula until just combined without overmixing to ensure fluffy muffins.
  7. Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling about ¾ full. Avoid overfilling to prevent overflow while baking.
  8. Add Streusel Topping: Stir the streusel quickly and sprinkle evenly over the tops of the muffin batter in each liner.
  9. Bake Muffins: Bake at 425℉ (220℃) for 8 minutes. Without removing the muffins, reduce the oven temperature to 350℉ (180℃) and bake for an additional 10-12 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  10. Cool and Serve: Allow muffins to cool in the tray for 10 minutes before transferring to a wire rack. Enjoy your moist and hearty oatmeal muffins!

Notes

  • Use quick-cooking oats for a softer, more tender muffin; rolled oats will give a chewier, heartier texture.
  • If baking with a convection oven, reduce the initial baking temperature to 400℉ (200℃) and the second phase to 320℉ (160℃) to avoid overbaking.
  • Soaking oats in hot milk softens them, producing a less chewy and tender muffin.
  • If the streusel is too wet, add more flour; if too dry and not forming clumps, add more melted butter.

Find it online: https://lauracooks.com/easy-oatmeal-muffins-moist-and-hearty-recipe/