Customizable Oatmeal Muffins
Customizable Oatmeal Muffins are a grab-and-go breakfast or snack made with pantry staples and your favorite add-in options. They are delicious, kid-friendly and great for making ahead. Try out our four favorite flavor varieties or add your own unique mix-ins!
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A Note from Kim
Breakfast, Your Way
There’s nothing better than warm, fluffy oatmeal muffins in the morning! Especially, when you get to change up the mix-ins based on your personal preferences.
I love experimenting with new muffin recipes! In fact, they are the most popular recipes on my site. The top four right now that are getting rave reviews from you guys are my banana protein muffins, Kodiak Cake muffins, zucchini muffins and my classic banana muffin recipe. They’re all so good!
Like most kids, mine are all about making their own choices when it comes to anything from clothes to food, which makes these customizable oatmeal muffins absolutely perfect. They can each choose their own adventure for breakfast, depending on what toppings they decide.
My oldest daughter always goes with something fruity, either keeping it simple with just blueberries or going all out with white chocolate chips and raspberries. My son loves the cozy flavors of apple and chopped pecans and my younger daughter is all about the chocolate chips! Who can blame her?!
With love (and lots of good eats), 
These were so yummy! My toddler and I both enjoyed. We did some with berries and some with chocolate chips.
— Pam
Ingredients You’ll Need
This customizable oatmeal muffin recipe is great because all you need are simple pantry staples that you probably already have in your kitchen! Grab your favorite add-ins (or don’t – these are great plain, too!) and enjoy some of the fluffiest muffins ever! Here’s what you’ll need to make them:
Check out the recipe card at the bottom of the post for exact measurements.
- Flour: Use all-purpose flour for light tenderness. See below for other flour options!
- Baking staples: Both baking powder and baking soda help to provide a light and fluffy texture.
- Ground cinnamon: I love the addition of cinnamon for the best warm flavor.
- Salt: Enhances the overall flavor.
- Oats: Quick-cooking oats or rolled oats work in this recipe.
- Milk: I like to use whole milk for a richer flavor but any variety will work. Use almond milk or oat milk for a nondairy option.
- Oil: I typically use canola oil or vegetable oil for moisture.
- Brown sugar: Packed light brown sugar will perfectly sweeten the batter.
- Eggs: Two large lightly beaten eggs will bind the ingredients and provide structure.
Substitutions and Variations
- Flour options: Using all-purpose flour gives the muffins a lovely fluffy texture, but you can also use a whole wheat flour, like whole wheat pastry flour. If you do use whole wheat flour, you may need to add 2-4 more tablespoons of milk, as whole wheat flour tends to be more dense. A 1:1 gluten-free all-purpose flour blend may work, although I have not tried this.
- Oil substitutes: If you’re not a fan of using canola or vegetable oil, you can use melted coconut oil, olive oil or avocado oil. Just be sure if using olive oil, it is a light, flavorless variety.
- Apple cinnamon muffins: Follow the recipe while adding 1/4 teaspoon ground nutmeg, 1 cup peeled, finely chopped apple + 1/2 cup chopped pecans or walnuts. Sprinkle muffin tops with oats or extra toppings before making.
- White chocolate raspberry muffins: To the base muffin recipe, toss 1 cup raspberries + 1/2 to 3/4 cup white chocolate chips into the flour mixture. Sprinkle muffin tops with extra toppings and coarse sugar before baking.
- Other add-in ideas:
- Fruits – blueberries, strawberries, mango or peach (toss about 1½ cups into the flour mixture)
- Nuts – chopped walnuts, pecans or almonds
- Dried fruit – dried figs, dried cherries, dried apricots or raisins
- Baking chips – chocolate chips, peanut butter chips
- Flavorings – Try swapping the ground cinnamon for pumpkin spice or apple pie spice. You can also add in about 1 teaspoon of vanilla extract.
How to Make Oatmeal Muffins
These mix & match oat muffins are one of my favorite recipes for breakfast or brunch, and they’re incredibly easy to make, no mixer required! To make the process even easier, have all of your ingredients measured and ready to go before you begin. Preheat the oven to 425°F and line a 12-cup muffin pan with paper liners or lightly coat it with nonstick cooking spray.
For full printable instructions, reference the recipe card at the bottom of the post
Step 1: Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Step 2: Combine oats and milk. In a separate large bowl, stir together the oats and milk. Let stand for 10 minutes.
Step 3: Mix wet ingredients. To the soaking oats and milk, add the brown sugar, oil, and eggs. Stir to combine.
Step 4: Combine. Add the flour mixture and fold together just until combined.
Step 5: Fill muffin tin. Divide the batter among the prepared muffin cups in the muffin tin. You can top the batter with a few extra add-ins and/or sprinkle with extra oats or coarse sugar, if desired.
Step 6: Bake. Place in the preheated oven and bake at 425ºF for 7 minutes. Reduce the oven temperature to 350ºF and bake for another 12 to 15 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in the pan for a few minutes, then transfer to a wire rack or enjoy warm.
Kim’s Recipe Tips
- Measure the flour carefully: For the best texture, weigh the flour with a kitchen scale if you have one. If you’re using measuring cups, lightly spoon the flour into the cup and level it with a knife. Scooping straight from the bag can pack in extra flour, which may lead to dense muffins.
- Do NOT over mix batter: Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.
- Amount of add-ins: Stick with about 1 1/2 to 2 cups of extra add-ins. Depending on the add-in, you may want to use a bit more or less. But not going over about 2 cups is a good start.
- Toss add-ins with flour: Although not completely necessary, it works best to toss your desired mix-ins with the flour mixture. Tossing them in the flour will help them from sinking to the bottom of the muffin.
- Oven temperature: For a tall muffin with a domed top, start the oven at 425ºF. Then, after 7 minutes you’ll lower the temperature to continue to bake the center of the muffins.
Frequently Asked Questions
Depending on the recipe, there are various ingredients that can keep muffins moist. This recipe includes oil, milk and brown sugar, which combine together to create plenty of moisture. I have also used Greek yogurt, sour cream, almond butter and mashed banana to make moist muffins.
Yes, you can use the same amount of quick oats as old-fashioned oats. It really won’t make too much of a difference with texture. Muffins made with rolled oats may be just a bit more hearty.
When berries are out of season, unavailable or too expensive, you can use frozen berries in this recipe (no need to thaw).
Storage Recommendations
These customizable muffins are great to make ahead because they store well and they’re even freezer friendly.
- Room temperature storage: These will keep for 3-4 days in an airtight container at room temperature.
- Refrigerator storage: Store these in a large resealable bag or other airtight container in the fridge for up to 1 week.
- To freeze: For best results, wrap each one in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Don’t forget to label the bag with the date.
- To reheat: Frozen muffins will need to thaw at room temperature for 3-4 hours before serving. Or microwave for 20-30 seconds.
More of My Favorite Muffins to Try
If you try this oatmeal muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Customizable Oatmeal Muffins
Ingredients
- 1 cup (120g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 cups add-ins (berries, chocolate chips, nuts), see notes for ideas
- 1 1/2 cups (168g) quick-cooking oats or rolled oats
- 1 cup (240 ml) whole milk, or your favorite variety
- 1/2 cup (110g) packed light brown sugar
- 1/3 cup vegetable oil, other types of oil can be used
- 2 large eggs, lightly beaten
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Instructions
- Preheat the oven to 425ºF. Line a 12-cup muffin pan with paper liners or generously spray the cavities with nonstick cooking spray.
- In a medium bowl, whisk together the 1 cup (120g) all-purpose flour, 1 1/4 teaspoons baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Into the flour mixture, toss in your desired mix-ins (1 to 1 1/2 cups add-ins (berries, chocolate chips, nuts). Tossing them in the flour will help them from sinking to the bottom of the muffin. See notes for ideas.
- In a large bowl, stir together the 1 1/2 cups (168g) quick-cooking oats or rolled oats and 1 cup (240 ml) whole milk. Let stand for 10 minutes.
- To the oats and milk, add the 1/2 cup (110g) packed light brown sugar, 1/3 cup vegetable oil, and 2 large eggs. Stir to combine. Add the flour mixture and stir together just until combined. Divide the batter among the muffin cups. (You can top the batter with a few extra add-ins and/or sprinkle with extra oats or coarse sugar, if desired.)
- Bake for 7 minutes. Reduce the oven temperature to 350ºF and continue baking for 12 to 15 minutes or until the centers are springy to the touch and the muffins are golden brown. Let the muffins cool in the pan for a few minutes. Transfer to a wire rack and let cool completely or serve warm.
Notes
- Apple Cinnamon Muffins: Add 1/4 teaspoon ground nutmeg, 1 cup peeled, finely chopped apple + 1/2 cup chopped pecans or walnuts. Sprinkle muffin tops with oats before making.
- White Chocolate Raspberry Muffins: Toss 1 cup raspberries + 1/2 to 3/4 cup white chocolate chips into the flour mixture. Sprinkle muffin tops with coarse sugar before baking.
- If adding chocolate chips or blueberries, toss about 1½ cups into the flour mixture. Add a few extras to the top before baking for presentation. You can also sprinkle with coarse sugar, if you’d like.
- Baking tools: 12-count Muffin Pan (my favorite) | Muffin Liners | Glass Mixing Bowls | Whisk | Cooling Rack
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Thank you for your delicious oatmeal muffin recipe. We all enjoyed them. So good.
These muffins were amazing and super easy to make! I always add milk chocolate chips.
These were perfect for meal prep. I made one batch with blueberries and another with chocolate chips.
This is now my go-to muffin base recipe. Easy, reliable, and endlessly customizable.
I used blueberries and chocolate chips in mine and the kids devoured them. Perfect grab-and-go breakfast.
I added peanut butter chips and bananas, so good! Love how flexible this recipe is.
These came out fluffy and moist, and they actually kept me full longer than I expected.
I meal prepped a batch for the week and they’ve been perfect for quick breakfasts on the run.
I love having these on hand for quick breakfasts and snacks. They reheat really well too.
So simple to make and great for busy mornings. I love that I can switch up the mix-ins every time.
YUM! Made these this morning and added almond butter and pecans! It was delicious!
Made these for meal prep and they turned out so good! Love how easy they are to customize with whatever I had in the pantry.
These were so good for breakfast! I love that I can easily customize the flavors!
These oatmeal muffins were absolutely delicious! I can tell you, this is a recipe I’ll be making again and again!
So glad you loved these as much as my family did!
What a fun recipe! I had my kids help and we made some fruity ones and some chocolatey ones. All were good and even the kids enjoyed!
Kept it simple and added chocolate chips but they were so tender and moist!
Love that these muffins are a perfect on the go breakky and can be made anyway my heart desires! I made mine with pb and dark chocolate. These turned out so good and I will definitely be making these regularly.
Love that combo! So glad you enjoyed!
I used frozen berries and they still baked up beautifully.
Perfect grab-and-go breakfast. They kept me full way longer than regular muffins.
These are the perfect on the go breakfast! Love that I can add whatever nuts and dried fruits I have sitting in my pantry! I tried these with shredded coconut and dried mango! They were so tasty! Can’t wait to try more flavors!
Such an easy breakfast option for busy mornings. I froze extras and they reheated really well.
I added cinnamon and diced apples to mine and loved the flavor.
These were so yummy! My toddler and I both enjoyed. We did some with berries and some with chocolate chips.
These were a hit with my kids because everyone picked their own mix-ins.
My grandbabies do not drink milk. Can I substitute apple butter for the milk?
I would use a nondairy milk, like almond milk. I’m not sure that apple butter would work, since it’s not the same consistency.
These were so good! Made them with blueberries and I can’t wait to try more flavors!
So happy you enjoyed!
Yum! I was looking for something healthy that I could use my pea protein with. I just added 1/2 C of the protein + only used 1 C of the ground oatmeal. thx so much. Trying to cut down on my sugar addiction.
So glad you enjoyed! Thanks for taking time to comment!
Love this and my toddler loved it too! Question: mine stuck really well to the muffin paper liners, any idea why? Did I undercook them? Should I spray the liners next time? Thanks so much!
Glad you enjoyed! I do recommend using parchment paper liner or better yet, don’t use liners at all and just spray the inside of your muffin tins.
I’ve made these multiple times with all different mix-ins and they always have the best flavor and texture!
Thanks for sharing! Glad they turned out perfect!
I made these as blueberry strawberry mini muffins and was quite pleased with the results. I used maple syrup and banana as sweeteners, and they came out great.
I will definitely make again, thanks!
So glad these came out great for you! Thanks for the feedback!
I cannot tell you how many times I’ve made this recipe for friends and family. I’ve made it with so many variations too. Thank you for sharing it! You’ve made a lot of hungry mouths happy! ha ha.
That is seriously so awesome to hear! Thanks so much for taking time to comment!
Loved these! Made them for my kids for an afternoon snack. We did blueberries in some and chocolate chips in some. They gobbled them up… thanks for the great recipe!
Yay! I’m so glad your family enjoyed!
Yay for these oatmeal muffins! Love the portability of the muffin and the customizable toppings. I whipped these up this morning and I’m so pleased with the way they turned out! Super delicious and satisfying!
Thanks, girl! These muffins are a favorite for sure!