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Oatmeal Muffins Recip
Rahat

Oatmeal Muffins

These oatmeal muffins are a delightful blend of wholesome oats and rich, buttery flavor, perfect for breakfast or a snack. Ready in just 35 minutes, they’re a quick way to fill your kitchen with the comforting aroma of baked goodness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 365
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup melted butter 57 g
  • ¼ cup canola oil 60 ml, may substitute vegetable oil
  • ¾ cup dark brown sugar 150 g
  • ¼ cup sugar 50 g
  • 1 large egg + 1 egg white room temperature preferred
  • 1 Tbsp vanilla extract
  • ½ cup buttermilk 120 ml, room temperature preferred **click link for an easy buttermilk substitute**
  • 1 cup all-purpose flour 125 g
  • 2 teaspoons baking powder
  • 2 teaspoons cornstarch cornflour in UK
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅛ teaspoon nutmeg optional
  • 1 cup old fashioned or instant oats 70 g
Oatmeal Streusel
  • 1 cup all-purpose flour 125 g
  • ⅓ cup oats
  • ⅓ cup light brown sugar 66 g, tightly packed
  • ⅓ cup sugar 66 g
  • ¾ teaspoon ground cinnamon
  • 5 Tablespoons butter melted

Method
 

  1. Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
  2. Combine melted butter and canola oil in a large bowl. Add sugars and stir well.
  3. Stir in eggs, vanilla extract, and buttermilk.
  4. In a separate bowl, combine flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Add oats and stir again until combined.
  5. Gently stir ingredients together using a spatula until just combined.
  6. Divide batter into prepared pan, filling liners ¾ of the way full.
  7. Prepare your streusel topping
  8. Prepare streusel by whisking together flour, oats, sugars and cinnamon.
  9. Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
  10. Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.
  11. Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
  12. Allow to cool and enjoy!

Nutrition

Calories: 365kcalCarbohydrates: 54gProtein: 5gFat: 15gSaturated Fat: 6gCholesterol: 38mgSodium: 224mgPotassium: 69mgFiber: 3gSugar: 28gVitamin A: 500IUCalcium: 40mgIron: 0.9mg
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