Easy Oat Muffins are soft, golden, and perfectly domed! They come together quickly from pantry staples and make a wholesome breakfast or snack.
When you crave something quick and warm from the oven, make oat muffins!
From oatmeal and granola to cookies, scones, and bread, oats always bring something cozy to a recipe. It’s the whole grain that doesn’t have any of the coarseness we associate with whole grains, so I even like to incorporate oat flour into cakes. If you’ve tried my Apple Cider Doughnut Cake or my Glazed Old Fashioned Buttermilk Doughnut Cake you’ll know how it creates a soft, fluffy crumb. These oat muffins are just the latest example of my love affair with oats!
These easy oat muffins are high risers!
I was inspired by these King Arthur Flour muffins, but this recipe is based on the same recipe as my Pear Muffins with Hazelnut Streusel, and my Orange and Cardamom Muffins. As you can see, they rise really well, it’s one of the reasons I love this recipe. Who doesn’t love a high rise muffin top?
oat muffin variations
I really like these minimalist oat muffins as-is, but you can totally use them as a canvas for other additions. Just open up your pantry and design your own version ~
- Add some cinnamon, cardamom, or vanilla bean to the batter.
- Fold in dried fruit like raisins or cranberries. Chop larger dried fruit like apricots or figs.
- Nuts like walnuts, hazelnuts, or almonds can be added to the batter or sprinkled on top.
- Top with a quick streusel with butter, sugar, flour and oats.
- Add mini chocolate chips!
Stash the batter in the fridge overnight
Get a head start on these oat muffins and make the batter the night before. You’ll have fresh baked muffins in the morning with no effort ~ it’s the ultimate luxury.
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Simple Oat Muffins
- standard muffin tin
- Preheat oven to 350F. Butter or line a 12-cup muffin tin. This recipe will make about 9-10 large muffins like the ones in the post, or a dozen slightly smaller ones depending on how much you fill your muffin cups.
- Whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients and the add them to the dry ingredients.
- Mix until everything is well incorporated and there are no dry pockets of flour left.
- Spoon the batter into your prepared muffin tin. Fill them almost to the top for 9-10 larger muffins, or about 3/4 full for about a dozen medium sized muffins.
- For the topping, mix the cinnamon and the granulated sugar together, and sprinkle it on top of the muffins, along with the oats, if desired.
- Bake for 20-25 minutes until risen and starting to turn golden around the edges.
- Remove from the oven and allow to cool partially in the pan before removing to a baking rack to cool completely.