Oatmeal Muffins

Oatmeal Muffins for People on the Go

I love to serve these at holiday brunches with fresh fruit and Ham and Cheese Quiche.  But muffins are perfect for families on the go because they can be packed in individual bags and eaten in the car or when you arrive at your destination.  We keep a few in our freezer and pull them out the night before, and presto, just like that, breakfast is ready.  Have you tried any of my other muffin recipes?  Double Chocolate Chip Muffins, Best Blueberry Muffins, Breakfast Muffins, and these muffins are just a few of our favorites.

How to Make Oatmeal Muffins

Start by soaking your oats in an equal amount of milk in a large bowl for about 20 minutes.  Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.  Now add the orange zest, vegetable oil, egg, brown sugar, and vanilla extract to the oatmeal mixture and stir to combine.  Then add the dry ingredients to the wet ingredients stirring just until combined.

Now in a medium bowl, combine flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in the butter until the mixture is crumbly. Divide the batter equally into a 12-count standard muffin pan filled with nonstick cupcake liners.  Now sprinkle the tops with the crumble topping dividing it equally between the 12-cup muffin tin.  Finally, bake in a preheated oven for about 20-22 minutes or until set. Let the muffins cool for about 5 minutes before removing them from the pan to a wire rack to cool.

Beth’s Recipe Tips

• I like to use old-fashioned rolls oats because they lend more substance, are slightly chewier, and are less processed than their quick oats.
• You don’t have to add the orange rind, but it certainly is more delicious with it.
• Mix the batter just until it is combined, as over-mixing can make the muffins tough.
• Always measure your flour by spooning it into the measuring cup and leveling it off with a table knife.
• Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats.  See How to Test if Baking Soda or Baking Powder is Expired.
• Honey or maple syrup can be substituted for the brown sugar in the muffin batter,
• Always preheat the oven and load the pan in the center of the oven on the middle rack.
• This is not a paid endorsement, but I love If You Care Baking Cups.  My muffins don’t stick at all, and they look great in them.
• Don’t overbake these muffins.  Cook just until set or until a toothpick inserted comes out clean.

Storage and Reheat

Store leftover muffins in an airtight container on the counter for up to 5 days. If desired, reheat in the microwave at 50% power for 30 seconds or until warm.

Freeze for up to 3 months in a heavy-duty freezer bag or sturdy freezer-safe container. Thaw in an airtight container on the counter overnight.  If desired, reheat in the microwave at 50% power for 30 seconds or until warm.

Recipe Variations for Oatmeal Muffins

Add one or two of these fruits or nuts for a tasty recipe variation.

• 1/2 cup golden raisins
• 1 small over-ripe banana
• 1/2 cup chopped dates
• 1/2 cup chopped walnuts
• 1/2 cup chopped apricots
• 1/2 cup chopped pecans
• 1/2 cup dried cherries
• 1/2 cup chocolate chips