Soft, fluffy, and perfectly sweet, these Oatmeal Muffins are the ultimate cozy breakfast treat! They’re packed with hearty oats, lightly sweetened, and come with the perfect hint of cinnamon. Whether you enjoy them warm from the oven or as a quick grab-and-go snack, these Oatmeal Muffins are easy to make and totally delicious. The best part? They taste even better the next day—if you can wait that long!
Why You’ll Love This Recipe
- Quick & Easy – Just one bowl and 30 minutes stand between you and these soft, bakery-style Oatmeal Muffins.
- Healthy-ish & Customizable – You can make them with whole grain or white flour, swap the sugar, or even go oil-free.
- Soft, Fluffy & Moist – The oats soak in milk for an extra tender crumb, making every bite irresistible.
- Make-Ahead Friendly – These Oatmeal Muffins store beautifully and taste even better the next day!
Ingredients
Get ready to whip up the best oatmeal muffins ever! Here’s what you’ll need:
- Quick Oats – The secret to soft and hearty muffins. Soaking them in milk adds extra moisture.
- Milk of Choice – Helps the oats absorb liquid, creating a perfectly tender muffin.
- Egg (or Extra Milk) – Gives structure and lightness. Use milk for an egg-free option.
- White Vinegar or Apple Cider Vinegar – Reacts with the baking soda for a fluffy rise.
- Oil or Nut Butter – Adds richness and moisture. You can use applesauce or banana for a fat-free version.
- Baking Powder & Baking Soda – The leavening duo that makes these Oatmeal Muffins rise to perfection!
- Sugar – Adds just the right amount of sweetness. Coconut sugar or xylitol work great for a refined sugar-free option.
- Flour – You can use white, oat, or whole grain spelt flour for different textures.
- Salt – Balances the flavors and enhances the sweetness.
- Chocolate Chips (Optional) – A little indulgence for a sweet touch!
- Cinnamon (Optional) – Adds warmth and depth to the flavor.
📌 Note: The full list of ingredients with measurements is in the recipe card below.
How to Make Oatmeal Muffins
Making these Oatmeal Muffins is easier than you think! Just follow these simple steps:
Step 1: Soak the Oats
In a large mixing bowl, combine the quick oats and milk. Stir and let the mixture sit for 10 minutes to soften the oats. This step helps make the Oatmeal Muffins extra moist and tender.
Step 2: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. If you don’t have liners, grease the muffin tin with a little oil or butter.
Step 3: Mix the Ingredients
Add all remaining ingredients to the bowl with the soaked oats. Use a whisk or spatula to stir until just combined—don’t overmix, or the Oatmeal Muffins could turn dense. If using chocolate chips, fold them in gently.
Step 4: Fill the Muffin Tins
Scoop the batter into the prepared muffin pan, filling each cup about ¾ full. This gives them enough room to rise while staying fluffy.
Step 5: Bake to Perfection
Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are fine—that means they’re nice and soft!
Step 6: Cool & Enjoy
Let the Oatmeal Muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. They’ll firm up as they cool, making them even more delicious. Pro tip: If you wait until the next day, the flavors develop even more, and the liners peel off easily!
Pro Tips for Making the Recipe
- Let the oats soak – This makes the Oatmeal Muffins extra soft and moist. Skipping this step can result in drier muffins.
- Don’t overmix – Overmixing the batter can make muffins tough and dense. Stir until just combined.
- Use ripe bananas for sweetness – If swapping sugar for bananas, make sure they’re very ripe for the best flavor.
- Customize the mix-ins – Try chopped nuts, dried fruit, or even shredded coconut for variety.
- Check for doneness early – Oven temperatures can vary, so start checking around 18 minutes to prevent overbaking.
How to Serve
These oatmeal muffins are delicious on their own, but here are some fun ways to enjoy them:
- With a pat of butter or nut butter – Warm muffins + melty butter = pure bliss!
- Drizzle with honey or maple syrup for extra sweetness.
- Pair with coffee or tea for the perfect cozy breakfast.
- Serve with yogurt and fresh fruit for a balanced meal.
- Pack them as a snack for school, work, or road trips!
Make Ahead and Storage
Storing Leftovers
- Keep muffins loosely covered with a cloth towel overnight at room temperature.
- After 24 hours, transfer them to an airtight container and store in the fridge for up to 4 days.
Freezing
- To freeze, place the Oatmeal Muffins in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.
- They stay fresh for up to 3 months.
Reheating
- Microwave a muffin for 10–15 seconds for a fresh-from-the-oven taste.
- Oven method: Warm at 300°F for about 5 minutes.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but they will need longer soaking time (about 20 minutes) to soften properly. Quick oats work best for a soft texture.
Can I make these muffins gluten-free?
Absolutely! Use certified gluten-free oat flour instead of regular flour. They may be a little more delicate but still delicious!
What can I use instead of eggs?
You can swap the egg for ¼ cup extra milk, mashed banana, or unsweetened applesauce. The texture will be slightly different but still yummy!
Why do these muffins taste better the next day?
As they sit, the flavors meld together, and the moisture distributes evenly, making them even more delicious the next day!
Conclusion
These Oatmeal Muffins are a total game-changer—they’re easy to make, super soft, and bursting with cozy flavors. Whether you enjoy them for breakfast, a snack, or even dessert, they’re guaranteed to be a crowd-pleaser. Plus, they’re make-ahead friendly and taste even better the next day!
Give this recipe a try, and let me know how you like them!
Oatmeal Muffins
Equipment
- Mixing Bowl
- Muffin Tin
- Muffin Liners
- Oven
Ingredients
Oat Mixture
- 1 cup quick oats soaked in milk
- 1 cup milk of choice
Main Ingredients
- 1 egg or extra 1/4 cup milk for egg-free version
- 1 tsp white vinegar or apple cider vinegar
- 1/4 cup oil or nut butter or applesauce/banana for fat-free version
- 1/2 cup sugar or coconut sugar/xylitol
- 1 cup flour white, oat, or whole grain
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup chocolate chips optional
Instructions
- In a large bowl, mix the quick oats and milk. Let sit for 10 minutes to soften the oats.
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Add the egg, vinegar, oil (or alternative), and sugar to the soaked oats. Stir to combine.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Combine the wet and dry ingredients, stirring just until mixed. Do not overmix.
- Fold in chocolate chips, if using.
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.