Easy Oatmeal Muffin Recipe

This easy oatmeal muffin recipe makes a tasty breakfast, tea-time treat, or snack. It’s a plain, unassuming, honest muffin: no dripping sweetness, no sugary topping. The freshly cooked old-fashioned oatmeal keeps the batter moist. If you do not overbake them (as I have done in the past), they retain this moist, fluffy texture.

No, they won’t be as big or fancy as muffins you buy from a bakery. But sometimes, you don’t need or want a giant sugar fix. Sometimes you want a simple, tasty cake to pair with the special tea blend your sister sent you for Christmas. Sometimes you want to treat yourself. Use the fancy cup and saucer and the plates your mother-in-law gave you for your wedding shower. Life’s too short to eat on the run.

Use the strawberry jam you made from fresh garden strawberries you grew yourself, or the best store-bought jam you can find. Sit down today, pour a cup of tea, and savor every bit of these delicious oatmeal muffins. (Recipe below)

Easy Oatmeal Muffin Recipe

This easy oatmeal muffin recipe uses freshly cooked old-fashioned oatmeal as the base. The muffins are light, airy, and moist. They make a delicious base for homemade blackberry jam, strawberry jelly, or another treat. Bake ahead and freeze – they freeze great, too, for up to six months.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Equipment Method

Ingredients

  

Cook the Oatmeal

• 1/2 cup old-fashioned oatmeal, dry
• 1 cup water

Muffin Batter

• 1 1/2 cups all-purpose white flour
• 2 tbsp sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 egg beaten
• 2 tbsp margarine or butter, melted
• 1 cup cooked oatmeal cook first – see above

Equipment

• 1 large mixing bowl
• 1 small mixing bowl
• 1 measuring cup
• 1 set of measuring spoons
• 1 pot
• 1 muffin tin (12 mufins)

Method

 

1. Preheat oven to 400 degrees F. Butter or grease the muffin tin. Do not use foil or paper liners – the muffins don't come out as good if you use liners.
2. Cook the old-fashioned oatmeal. Simply pour 1 cup of water into a pot and the dry oatmeal. Stir gently. Turn heat to medium-low and cook approximately five minutes, stirring frequently to prevent burning or sticking (some will stick anyway). When the oatmeal is cooked, you should have 1 cup cooked oatmeal, which you will use in the muffin batter. Turn off the stovetop and allow the oatmeal to cool while you mix the remaining ingredients.
3. In the large bowl, mix the dry ingredients by hand: flour, sugar, baking powder, salt. Set aside.
4. In the smaller bowl, beat the egg. Add milk. Add the cooked oatmeal and stir together
5. Melt butter or shortening.
6. Quickly stir the melted butter or shortening into the milk, egg, and oatmeal mixture. Stir by hand until everything is mixed together evenly.
7. Stir the wet mixture (butter, oatmeal, milk, egg) into the dry ingredients. Mix the batter by hand, stirring until everything is evenly mixed and no flour sticks to the bowl.
8. Spoon batter into muffin tins until it is just a little under the rim, about 2/3 full.
9. Bake for 20 minutes. Test to see if they are done by inserting a toothpick into the center of one muffin and pulling it out. If the batter doesn't stick to it, your muffins are done.
10. Place the pan on a wire rack to cool the muffins. Allow it to cool completely. Use a knife to gently separate the muffin from the tin. Finish cooling muffins on a plate or rack.
11. Store fresh muffins at room temperature on a plate. Cover the plate with plastic wrap.
12. Freeze muffins by placing completely cooled muffins into a freezer-safe, zip-lock bag. Label with name and date and place in freezer. They keep for up to 3-6 months. To defrost, leave it out overnight, or pop it in the microwave for 30 seconds.