Oatmeal Muffins Recipe

Rolled oats: These are the star of the recipe, providing texture and a hearty flavor.

Milk: Used to soak the oats, making them soft and moist.

All-purpose flour: Forms the base of the muffin batter.

Brown sugar: Adds sweetness and a hint of molasses flavor.

Baking powder: Helps the muffins rise and become fluffy.

Baking soda: Works with the baking powder to give the muffins a good lift.

Salt: Enhances the flavors of the other ingredients.

Egg: Binds the ingredients together and adds richness.

Vegetable oil: Keeps the muffins moist and tender.

Vanilla extract: Adds a lovely aroma and flavor to the muffins.

To ensure your muffins have a tender crumb, avoid overmixing the batter. When you combine the dry ingredients with the wet ingredients, stir just until the flour is incorporated. Overmixing can lead to dense and tough muffins.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in baking and has a mild flavor that won't overpower the muffins.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the muffins a bit healthier.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking soda - Substitute with baking powder: Use 2 teaspoon baking powder to replace ½ teaspoon baking soda, but note that this may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• vegetable oil - Substitute with applesauce: Unsweetened applesauce can reduce the fat content and add moisture to the muffins.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can add a unique twist to the muffins.

• To keep your oatmeal muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
• For longer storage, place the muffins in the refrigerator. This will extend their shelf life to about a week. Just make sure they are in a sealed container to prevent them from drying out.
• If you want to enjoy your oatmeal muffins over a longer period, freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil to protect them from freezer burn.
• Once wrapped, place the muffins in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.
• When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until warm.
• If you prefer a freshly baked taste, reheat the thawed muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will revive their texture and make them taste like they just came out of the oven.
• For an extra touch of indulgence, consider adding a spread of butter, cream cheese, or fruit preserves to your warmed muffin. This can elevate the flavor and make your snack even more enjoyable.

• Oven Method: Preheat your oven to 350°F (175°C). Place the oatmeal muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes, or until they are warmed through. This method helps to retain the muffins' original texture and flavor.

• Microwave Method: Place an oatmeal muffin on a microwave-safe plate. To keep it moist, you can place a small cup of water in the microwave alongside the muffin. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the muffin rubbery.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the oatmeal muffins directly on the rack or on a small baking tray. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside moist.

• Steaming Method: If you want to retain maximum moisture, you can steam the oatmeal muffins. Place a steaming rack in a pot with a small amount of water. Bring the water to a simmer and place the muffins on the rack. Cover and steam for about 5 minutes. This method is excellent for keeping the muffins soft and moist.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the oatmeal muffins in the basket, making sure they are not touching each other. Heat for 3-5 minutes. This method can give the muffins a slightly crispy exterior while keeping the inside tender.

• Oven: Preheat to 375°F (190°C) to bake the muffins.

• Muffin tin: Use to hold the muffin batter and shape the muffins while baking.

• Paper liners: Optional, but can be used to line the muffin tin for easier removal and cleanup.

• Mixing bowl: Use to combine the oats and milk, and later to mix the wet ingredients.

• Another mixing bowl: Use to whisk together the dry ingredients.

• Whisk: Use to mix the dry ingredients together.

• Measuring cups: Use to measure out the oats, milk, flour, and oil.

• Measuring spoons: Use to measure the baking powder, baking soda, salt, and vanilla extract.

• Spatula: Use to stir the wet and dry ingredients together until just combined.

• Toothpick: Use to check if the muffins are done by inserting it into the center of a muffin.

• Wire rack: Use to cool the muffins completely after baking.

• Cooling rack: Another term for the wire rack, used for cooling the muffins.

Soak oats overnight: Combine rolled oats and milk the night before to save time in the morning.

Pre-measure ingredients: Measure out flour, brown sugar, baking powder, baking soda, and salt ahead of time.

Use muffin liners: Skip greasing the muffin tin by using paper liners.

Mix dry ingredients in advance: Combine all dry ingredients in a bowl and cover until ready to use.

Quick cooling: Place muffins on a wire rack immediately after baking to speed up cooling.