The best oatmeal muffins are super moist and yummy. Packed with raspberries and/or other fruits, they are easy to make and are a great grab-and-go breakfast or snack!
Yes, these oatmeal muffins really are THE BEST! When I was younger, my mom used to make oatmeal muffins with raspberries or blueberries from the Quaker Oatmeal Muffin Mix and I thought they were one of the best things ever. Today, the mix is still available but I’ve been on a mission to recreate the tasty muffins from scratch…
And finally, think I got it! Let the celebrations begin!
Reasons why I think they are the BEST oatmeal muffins:
1-Easy to make. I make them using my stand mixer because I like any excuse to the beauty out from its hidey-hole. However, they can easily be made with a handheld mixer or good old fashioned elbow grease (and again by hand, they are not hard at all).
2-They are moist. Ok so Dan Pashman of the Sporkful podcast may have had a whole episode debating muffins and I may have been the weirdo smirking in the metro listening to the podcast… Whatever qualities you believe a muffin should have, I believe that they should be moist and should never be leaving your mouth wanting to down a complete glass of water (but a little water is ok, you need a balance).
3-They are not overly sweet. In my eyes, muffins should be ok to eat for breakfast. It’s ok if they’re not the healthiest of choices, but you shouldn’t feel guilty eating one or two if you’re in a rush and need a grab-and-go. During the development of this recipe, I toyed between 1/4 cup and 1/3 cup brown sugar and settled for 1/3 just because the extra sugar somehow added the extra oomph I was looking for – feel free to reduce it to 1/4 cup!
4-They can be customized. As I mentioned before, my mom used to make them with either blueberries or raspberries with the latter being my favorite. You as well can customize the recipe and experiment with your favorite fruits. Just note that blueberries will turn the muffins a little green and cooking time may vary depending on whether you use fresh or frozen and the water content of the fruit. I have made them with frozen mashed bananas and chocolate chips, but I’m not ready to give you that recipe yet because it still needs some tweaking*.
*I find the word tweaking hilarious these days because I’m currently using TWEAK in my master’s research project as a cell stimulant in my experiments… geeky I know.
5-They don’t last more than 4 days in my house. So I’ve made a couple of batches of these oatmeal muffins and I can’t seem to make them last more than 3 or 4 days in my house. They become my grab-and-go breakfast and my boyfriend’s late night snack. So even if I focus on recipes for two people, a dozen of these muffins don’t even last us through the workweek! So, I’m super sorry, but I will never try and cut this recipe down to half a dozen – it just doesn’t make sense to us!
Notes about the best oatmeal muffins recipe:
Do let the oats sit in the milk for at least 10 minutes, I believe it increases the yum factor. Also, do test the muffins with a cake tester or toothpick to look for doneness – depending on the water content of the fruit it may take a little longer, or a little shorter than I describe.
And lastly, I’d stick with experimenting with berries, and berries mixes – as I mentioned before, I tried frozen mashed bananas and I will need to keep experimenting with it!
Hope you enjoy!
P.S. I love my muffin pan! My boyfriend decided to buy it for me since he loves muffins – and because he wanted to test out his Amazon Prime account, lol.
- 1 cup rolled oats
- 1 cup milk
- 1 egg
- 1/4 cup neutral oil
- 1/3 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 cup frozen raspberries
Preheat oven to 425F and line a muffin pan with liners.
In a bowl mix together the oats and milk, let sit for at least 10 minutes.
Meanwhile, beat together the egg, oil and sugar.
In a searate bowl, whisk together the flour, baking powder, salt and cinnamon.
Once the oats have sit for at least 10 minutes, mix the oat mixture into the egg mixture until incorporated and then the flour mixture.
Next stir in the raspberries by hand to ensure they don't break and distribute evenly in the muffin pan, they wells should be 3/4 filled.
Bake for 20 to 25 minutes until golden on the top and a cake tester or toothpick insterted at the center comes out clean.
Let cool in muffin tin on a wire rack for at least 10 minutes before eating.
Did you make this recipe?
I wanna see your tasty creations!
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