Okay, I’ll admit it. I’ve been betrayed by muffins before. You know the ones—they promise to be healthy, comforting, delicious little bites of joy… and they end up tasting like dry regret and crushed dreams.

But not these. Oh no, these oatmeal muffins are the kind that make you text your friend mid-bite like, “DUDE. You need to try these.” They’re moist, perfectly sweet (but not too sweet), and they actually fill you up without weighing you down. Ideal for breakfast, snacking, late-night munchies—or any moment you need a hug in muffin form.

And hey, no fancy stuff here. Just basic ingredients, one bowl, and your oven doing its thing. Easy peasy muffin magic.

Recipe Snapshot

Category	Details
Yield	12 muffins
Serving Size	1 muffin
Prep Time	15 minutes
Bake Time	20 minutes
Total Time	35 minutes
Calories per Serving	~185 calories
Primary Cooking Method	Baking
Occasion	Breakfast, Snack, Brunch
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Oatmeal Muffins

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

muffin

Prep time

minutes

Bake Time

minutes

Calories

185

kcal

You know what’s underrated? A muffin that checks all the boxes. Wholesome. Tasty. Not loaded with sugar. And doesn’t crumble to dust when you look at it wrong. Enter these oatmeal muffins.

They’re made with old-fashioned oats, a hit of brown sugar, and your choice of fruit or mix-ins. Plus, they bake up golden and hearty with a soft, moist center that makes you feel like a responsible adult while still getting muffin-level joy.

Ingredients

Dry Ingredients
1 cup rolled oats
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Wet Ingredients
1 cup milk (dairy or non-dairy)
1/3 cup vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract
Optional Add-ins
1/2 cup mashed ripe banana or grated apple
1/2 cup raisins, chocolate chips, or blueberries
1/4 cup chopped nuts (like walnuts or pecans)

Directions

Soak the Oats
Hydrate for maximum muffin magic
In a large mixing bowl, stir together the rolled oats and milk. Let this sit for at least 10–15 minutes. It might seem like a small step, but trust me—it’s crucial. The oats absorb the liquid, soften up, and become a chewy, creamy foundation that gives your muffins an unbeatable texture. Skipping this step is basically muffin sabotage.
Preheat the Oven and Prep Your Tin
Let’s get that oven ready to roll
Preheat your oven to 375°F (190°C). Grab your trusty 12-cup muffin tin and line it with paper liners—or lightly grease it with oil or nonstick spray. No one wants their muffin to stick like an awkward first date.
Mix the Wet Ingredients Into the Oat Soak
Building flavor and moisture
To the softened oats and milk mixture, add in your oil, egg, and vanilla extract. Whisk everything together until it’s smooth and glossy. If you’re using mashed banana or grated apple, now’s the time to fold it in—this adds natural sweetness and extra moistness.
Combine the Dry Ingredients Separately
Balance and lift
In a medium-sized bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt. You want an even distribution here, so your muffins rise evenly and don’t get weird sugar clumps.
Mix It All Together Gently
Here comes the magic moment
Pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold everything together. Stir just until there are no more visible streaks of flour. If you’re tossing in raisins, chocolate chips, nuts, or berries, gently fold them in at this point. Don’t go ham on the mixing—overworked batter = tough muffins. And nobody wants that.
Portion the Batter and Bake
Scoop, fill, and bake to golden perfection
Use an ice cream scoop or spoon to divide the batter evenly among the 12 muffin cups. Fill each about 3/4 of the way up. Slide the tray into your preheated oven and bake for 18–22 minutes. When a toothpick inserted in the center of a muffin comes out clean, you’re golden.
Cool Slightly and Serve
Resist the urge to inhale immediately
Once the muffins are done, let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely—or just long enough that you don’t burn your mouth when diving in. Eat them warm, store them for the week, or freeze for later. (Pro tip: warm them in the microwave for 15 seconds the next day and thank me later.)

Extra Tips

Don’t skip soaking the oats—this is the trick to keeping your muffins tender, not tough.
Use overripe bananas or grated apple to naturally sweeten and moisten the batter.
Sprinkle a few oats or nuts on top of each muffin before baking for a bakery-style look.
Want more rise? Let the batter rest 10 minutes before baking so the baking powder gets to work.
If you’re using frozen fruit, toss it in a bit of flour before adding to the batter to prevent sogginess.
These muffins are super forgiving—experiment with add-ins like coconut, chia seeds, or chopped dates.
Double the recipe and freeze extras for future you. Your mornings will thank you.

Equipment List

Muffin tin (12-cup)
Paper liners or nonstick spray
Large mixing bowl
Medium bowl
Measuring cups and spoons
Whisk
Spatula or spoon
Ice cream scoop (optional but makes life easier)
Cooling rack

Make-Ahead Tips

Want to get a head start on breakfast or meal prep for the week? These oatmeal muffins totally have your back. Start by mixing the oats and milk the night before—this lets the oats soak up all that moisture and soften beautifully by morning, saving you time and boosting the muffin texture.

Chop any nuts or fruits you plan to toss in while your coffee brews, and store them in little containers in the fridge. That way, when you’re ready to bake, it’s just mix and go.

If you’re really planning ahead, bake a double batch. Once cooled, wrap each muffin individually in plastic wrap and stash them in a zip-top bag in the freezer. They’ll keep well for up to two months.

And when you’re craving one? Just reheat a frozen muffin in the microwave for 30 seconds, or pop it in a 300°F oven for about 10 minutes. It’ll be like you just pulled it out of the oven.

Storage Instructions

Let’s be real—you’re probably going to want to eat half the batch in one sitting. But if you do have leftovers (miraculously), here’s how to keep them fresh:

Store the muffins in an airtight container at room temperature for up to 3 days. Want them to last longer? Pop them in the fridge and they’ll stay good for about a week. Just make sure to let them come to room temp or give them a quick zap in the microwave before eating, because cold muffins are a little sad.

If you’re thinking long term, freezing is your best bet. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag. They’ll hold up beautifully in the freezer for up to 2 months. When you’re ready to eat, thaw at room temp or reheat straight from frozen.

FAQ Section

Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and a bit less chewy. Rolled oats give a heartier bite.

Can I make these muffins gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend and make sure your oats are certified gluten-free.

Can I make these vegan?
Yes. Use plant-based milk, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegetable oil or melted coconut oil.

How do I keep muffins from getting soggy?
Cool them completely before storing and keep them in a container lined with a paper towel to absorb moisture.

Can I double the recipe?
Totally. Just be sure to use two muffin tins or bake in batches so they cook evenly.

Why did my muffins turn out dense?
Overmixing the batter or skipping the oat soaking step are common culprits. Mix gently and soak those oats!

Nutritional Information

Each oatmeal muffin (based on the standard recipe and serving size) contains approximately:

Calories: 185
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 28g
Fiber: 2g
Sugars: 10g
Protein: 3g

Values may vary slightly depending on mix-ins and exact ingredients used.

Final Thoughts

So, next time you’re standing in your kitchen wondering what to make that’s quick, comforting, and just a little bit wholesome—make these oatmeal muffins. They’re everything you love about muffins without the sugar crash or the guilt. You get soft centers, golden tops, and customizable goodness in every bite.

You might start out baking them for breakfast, but let’s be real—they’re about to become your all-day, every-day go-to. You’ve been warned.