Wholesome Oatmeal Spice Muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!
I realize that there have been an overabundance of muffins shared on the blog over the past couple of weeks — first decadent Double Chocolate Muffins and then Savory Cheesy Zucchini Muffins — but bear with me here…these Oatmeal Spice Muffins are worth it! I wanted to make something yummy and easy for my boys’ first week of school last week, and this recipe hit it out of the park!
First off, they’re not overly sweet. They’re loaded with protein- and fiber-rich oats that are first soaked in buttermilk (which lends the final muffins an almost creamy texture inside), and they’re perfectly spiced with cinnamon and nutmeg. Let me just warn you that your kitchen will smell goooood while these babies are baking!
Normally I would have boosted the nutrition of these muffins even more by making them with my beloved whole wheat pastry flour and tub o’ coconut oil in place of the all-purpose flour and melted butter. However, we’re still living in limbo at my mom’s house while renovations on our next house get finished up. So alas, I don’t currently have a pantry full of my usual ingredients at my disposal. So bake the recipe as written or swap out a few ingredients to make the muffins even more wholesome. I promise that they will be promptly devoured either way!
Another nice thing about these Oatmeal Spice Muffins is that you can jazz them up if you so desire. While preparing the simple batter, feel free to stir in a cup of your favorite chopped nuts, raisins, or (if you’re feeling naughty) chocolate chips. You can also sprinkle the top with a shower of cinnamon sugar. Or leave them perfectly plain like I did here today. Nope…you really can’t go wrong with these unassuming little muffins.
So whether you need a quick, easy, on-the-go breakfast for busy school mornings (or teacher treats!), OR a relatively wholesome snack to boost energy throughout the day or welcome the kids home from school, a batch of these muffins will fit the bill. And if you don’t have kids and could care less about back-to-school? Well, these muffins are for you, too. Indeed, OATMEAL SPICE MUFFINS FOR ALL!!!
Oatmeal Spice Muffins Recipe
Oatmeal Spice Muffins
Ingredients
- 2 cups rolled oats, not quick oats
- 2 cups buttermilk
- 2 cups flour, all-purpose OR whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup packed brown sugar
- 2 eggs
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 teaspoon pure vanilla extract
OPTIONAL ADD-INS:
- 1 cup chopped nuts, raisins, or chocolate chips
Instructions
- In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 400°F and line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- After oats have finished soaking, stir brown sugar and eggs into the oatmeal/buttermilk mixture. Mix in melted butter and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.
- Evenly divide batter between prepared muffin cups. Bake for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.
Notes
Adapted from Food.com
More Yummy Muffin Recipes
- Mixed Berry Cream Cheese Muffins
- Healthy Whole Wheat & Honey Banana Muffins
- Whole Wheat Apple Cinnamon Muffins
- Whole Wheat Pancake Bites
- Classic Blueberry Muffins
Lori Eldridge says
I just made these using lemon juice and coconut milk for the buttermilk. We added chopped pecans, chopped dried cherries, and a few mini chocolate chips to the batter. I turned it into an even 2 dozen, and baked for a total of 20 mins. They are delicious and the house smells good. Kiddos are happy, and breakfast tomorrow just got easier for the 6:30 AM bus crew. Thanks!
Tandra says
Will they stick if you decide to grease tin rather than use liners?
Samantha at Five Heart Home says
I’m sure that would work, Tandra…just grease your muffin tin generously. 🙂
Mandy says
Hi! If I use a 6 large muffin pan, how does the temperature and bake time change? Thanks!
Samantha at Five Heart Home says
Hi, Mandy! The oven temperature should stay the same. Unfortunately, since I haven’t made this recipe in a larger muffin pan, I can’t give you an exact bake time. I’d add a few extra minutes at a time until the muffins look fully risen. Then when you think they may be done, test one with a toothpick. Good luck!
Jessica says
Mmmm these sound lovely. I think they might be good with shredded apple in them!
Mads says
Hey so I’ve made this a few times now and thought I’d share what I did different. I always substitute 2 eggs with 1 banana in recipes (I like the texture better), I also put the cinnamon and nutmeg into the milk and oat mixture while the oats soaked, which gives a more flavorful bite in our opinion. Love this recipe, thanks so much for sharing it!
Brooke Norris says
Do the muffins freeze well? I usually bake food for mornings throughout the semester and get them out of the freezer as needed. I’m wondering if that would work for this recipe. Thanks!
Samantha at Five Heart Home says
Hi Brooke! We always eat these muffins as soon as I make them, but I think they would freeze just fine. 🙂
Tresha says
Could these be made plain without the spices? I’m looking for a recipe to work as a “base” for different fruit/spice combinations, and your recipe looks the best by far 🙂
Samantha at Five Heart Home says
I don’t see why not! 🙂
Kate says
We love these muffins! My toddler devours them. Have you ever tried to add veggies like zuchini or carrots? Would I need to alter the other ingredients or just go ahead and add 1/2 cup of shredded zuchini?
Samantha at Five Heart Home says
Hi Kate! I haven’t tried adding shredded veggies to these muffins, so unfortunately I don’t have a recommendation for how to adapt the recipe. But it sounds like a great idea and I hope you’ll let us know how it turns out if you decide to give it a try! 🙂
Brittany says
Hi! I’m just wondering if you have any rough estimate for calories/carbs! Really want to try these out with some sugar free chocolate chips and walnuts!
Samantha at Five Heart Home says
I’m sorry I don’t have nutrition information for my recipes, Brittany…it’s on my to-do list! In the meantime, you should be able to plug this recipes into a site like MyFitnessPal to get calories, carbs, etc. Hope that helps!
May says
I made these today and they are absolutely perfect. Moist and full of taste.
Samantha at Five Heart Home says
I’m glad you enjoyed them, May! 🙂
Jane says
Made these today and boy are they good! I put raisins in most of them (since that’s how I like them lol) and in a few i added dried cranberries instead for my son who’s visiting for the time being. He hates raisins and loves cranberries….the complete opposite of me 😛 I think next time I might toss in some chopped peaches and/or blueberries. It seems to be very versatile!
Samantha at Five Heart Home says
I’m so glad they were a hit, Jane! And I have to admit, I’m with your son on the dried cranberry vs. raisin debate — ha. 😉
Tiffany says
Question is it one cup and 2 sticks of butter?
Samantha at Five Heart Home says
Hi Tiffany! So sorry…there were some missing parentheses: 1 cup (2 sticks) butter. In other words, this recipe calls for 1 cup of butter, which is the same as 2 sticks. 🙂 I just fixed the recipe card but hope that helps!