Wholesome and delicious Spiced Oatmeal Muffins are perfectly flavored 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, but bear with me here...these Spiced Oatmeal Muffins are worth it! I wanted to make something yummy and easy for after-school snacks last week, and this recipe hit it out of the park.
What Makes Them So Good
These Oatmeal Muffins are not overly sweet and they have amazing texture. They're golden and crunchy on the outside yet pillowy and almost creamy on the inside (thanks to a secret step...see below!).
They're wholesome, loaded with protein- and fiber-rich oats.
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!
Ingredients
This oatmeal muffin recipe is made with pretty standard ingredients, but there's a special trick involving two of those ingredients that yields muffins with incredibly moist interiors.
The secret is soaking your rolled oats in buttermilk before stirring together the batter! If you have an hour to let them sit, great! But if not, 30 minutes will do just fine.
And be sure to use old-fashioned rolled oats (NOT quick oats) in this recipe for the best texture.
How to Make Oatmeal Muffins
So we already covered the first step:
- Stir rolled oats into buttermilk until well-combined, and allow to sit for 30 minutes to an hour.
- Preheat the oven, line the muffin pans, and whisk together the dry ingredients.
- After the oats are finished soaking, mix in the brown sugar and the eggs. Stir in the melted butter and the vanilla, and then blend in the dry ingredients until just combined.
- Evenly divide the batter between muffin cups and pop in the oven.
- Bake until golden and ENJOY!
Substitutions & Add-Ins
You can boost the nutrition of these Spiced Oatmeal Muffins even more by making them with whole wheat pastry flour in place of the all-purpose flour.
I have also made this recipe gluten-free by using GF rolled oats plus a GF baking mix (I used Bob's 1-to-1) in place of flour.
Another nice thing about these oatmeal muffins is that you can jazz them up should you so desire.
- Tweak the spices to your liking...you could increase the cinnamon and/or decrease the nutmeg.
- While preparing the simple batter, feel free to stir in a cup of your favorite chopped nuts, raisins, or even chocolate chips (if you're feeling naughty).
- You can also sprinkle the tops 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 gems.
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 amazing Oatmeal Muffins will fit the bill.
And if you don't have kids and could care less about school-related recipes? Well, this recipe is for you, too. 😉
Indeed, Spiced Oatmeal Muffins FOR ALL!!!
More Yummy Muffin Recipes
Spiced Oatmeal 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 400ยฐF and line 22 to 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 15 to 20 minutes 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.
EQUIPMENT NEEDED
Adapted from Food.com
Post originally published on August 25, 2015, and updated on February 20, 2020.
Carol
Made these this morning, they were very good. I used 1/2 butter 1/2 applesauce, also added 1/2C raisins, 1/2 C nuts and 2 shredded apples,. Next time will add more spices for a stronger taste.
Selina
Yummy! I cannot wait to try it. Could I double the recipe and spread it out in a 9X13 pan?
Samantha Skaggs
Hi Selina! I imagine that would work, but since I haven't tried it, I can't say for sure. Please let us know if how it turns out if you decide to give it a go! ๐
Grace
I have made these three times now. I substitute one cup of whole grain wheat for 1 cup white. Delicious. I love the spice and moistness of them.
Connie
i cut the recipe in half and made sure i followed exactly. is the baking time correct. Mine are falling apart.
Samantha Skaggs
Hi Connie...I'm sorry to hear that. The baking time is correct, and it should stay the same even if you cut the recipe in half. You do need to let these muffins cool a bit before enjoying them. They are soft out of the oven but will firm up as they cool. Hope that helps!
Laura
I made these this morning and my family loved them. I added raisins to half and enjoy them both with and without
Andie
Make these often! I use half oil, half butter to keep them a bit more moist. I also leave out the nutmeg as my toddler isn't a fan.
Maggie
Delicious