Customizable Oatmeal Muffins

Oatmeal muffins with different mix-ins like blueberries, pecans and chocolate chips.

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!

Course Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 23

Total Time 43

Servings muffins

Calories 189

Author Kim

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
1/3 cup vegetable oil other types of oil can be used
1/2 cup (110g) packed light brown sugar
2 large eggs lightly beaten

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 flour, baking powder, cinnamon, baking soda, and salt.
Into the flour mixture, toss in your desired mix-ins. 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 oats and milk. Let stand for 10 minutes.
To the oats and milk, add the brown sugar, oil, and 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.

Nutrition