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These oatmeal muffins are delicious and perfect for breakfast. After I made a batch of the batter, I baked off one a day in a paper-lined ramekin for about a week straight. What a treat! // alexandracooks.com

Oatmeal Muffins


  • Author: Alexandra
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 18

Description

Inspired by this recipe in Bon Appetit Original recipe hails from Tazzaria Note: I made a batch of the muffin batter and baked off a muffin a day in a paper-lined ramekin. The batter tasted as good on day 8 as it did on day 1. It’s nice to know you can do this with muffin batter.


Ingredients

  • Nonstick vegetable oil spray or paper muffin liners
  • 2 1/3 cups quick-cooking oats (I have had success with all varieties of oats including using as much as a cup of steel cut oats)
  • 1 cup whole wheat or white flour
  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup sugar
  • 2 tablespoons natural oat bran (if you have it)
  • 2 tablespoons wheat germ (if you have it)
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup boiling water

Instructions

  1. Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray, or line them with paper muffin liners. (Note: I baked off these muffins in paper-lined ramekins. It worked beautifully.)
  2. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups.
  3. Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.