Oatmeal Muffins

  • 1 cup dry oatmeal
  • 1 cup sour milk or yogurt or buttermilk (powdered buttermilk is fine)
  • 1 medium egg
  • 1/2 cup brown or white sugar
  • 1/3 cup oil
  • 1-1/4 cups flour
  • 1/2 teaspoon each baking soda & salt
  • 1 teaspoon baking powder

In a large bowl combine the oatmeal and buttermilk or sour milk. If you have the chance, let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk. Add the egg, sugar and oil. Beat very well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again, until all of the dry particles are moistened. Do not over beat. It should only take about a 20 or 30 strokes by hand to mix it up enough. Spoon the batter into a dozen well oiled muffin cups. Bake at 400 degrees for about 20 minutes. Serve hot.

This recipe is one of the first I ever made on my own, while babysitting at a neighbors house. After I got home, I remembered it and wrote it down the next day. The original copy of this recipe survives, in my childish handwriting among my file of favorite recipes. If you like, you may add 1/2-cup of raisins or a cup of chopped apple to the batter, right after mixing in the flour. I really like it with the raisins, but the kids don’t, so I don’t add them as often as I’d like. This is a very good breakfast muffin and also nice in lunch boxes, especially with the apple added.

Ready to try something else from my bread recipe collection? Try  my best cornbread recipe.

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Rachel - August 8, 2009

This is a great recipe and since I found it about 2 years ago I have made these muffins at least twice a week to go in lunch boxes or to stop my boys eating entire loaves of bread at a time! Baking a double batch and freezing half of them makes them last longer as they can’t get to them all at once and they come round from freezing really well.

Paula - September 20, 2009

I made these this morning for the first time. I opted to sour 2% milk with 1/2 tsp of white vinegar. I used brown instead of white sugar. Also, I happen to be out of vegetable oil (need to go shopping today) so I melted some butter used 1/3 cup of that. (Yes, it is very rich…It’s good, but I think I’d like it with the oil better.) Used chopped apples, also.

So yummy! Thanks for an excellent recipe!!

Lisa - September 23, 2009

What a great recipe! I also soured 2% milk with vinegar but I used 1 TBSP. The brown sugar made them tasty and I used whole wheat flour instead of white, then tossed in chopped apples too. I will definitely be making these again, thanks for the recipe!!!

Mary - December 20, 2009

I just made these this morning and I enjoyed them very much. I used the buttermilk and substituted 3/4 cup whole wheat and 1/2 cup white flour for the 1 1/4 cup white flour. I also added a tablespoon of cinnamon.

I’ve been trying out different oatmeal muffin recipes looking for something moist and not too crumbly. This recipe is the closest I’ve found to my requirements and I will definitely make these next time.

Nikki - December 31, 2009

I just made these today. I added some raisins and 1 tsp. of cinnamon. They are great!

Pkaye - May 12, 2010

My 3-year old son loves these! It’s difficult to find any kind of “bread” that he likes. He likes it with apples or chocolate chips. Terrific recipe!

Elise - July 31, 2010

Made these using all brown sugar, substituted applesauce for oil, and soured skim milk with 1 tbsp cider vinegar. Added raisins. They were SUPER!(Although next time I will probably not use paper baking cups… They sure do stick if you remove the oil from the recipe… D’oh! :) I reduced the amount of sugar a little, too, since I was using applesauce. These are so hearty!

MT House Mama - August 20, 2010

Just made these muffins and must say they are yummy. I used dried cranberries soaked in OJ. I also let the oatmeal soak for about 15 mins in the sour milk (used the vinegar in whole milk). These were not overly sweet like a lot of muffins tend to be. Can’t wait to try them with apples and a few spices.

Elly May Clampett - September 17, 2010

Yee haw. I swear.
Fool proof recipe even when you jigger it around a bit.
I used blueberry /vanilla yogurt added walnuts. They popped right out with no fussin and fightin and boy oh boy sure as shootin dang good

JL - October 24, 2010

I added 1/2 tsp cinnamon and 1/2 tsp vanilla, also the apples. Used lowfat yogurt. Delicious! My 1 year old loved them. If you coat the muffin tins w/ oil and then let them sit for 10 min before removing the muffins, you won’t have any problem w/ them sticking.

Aimee - November 6, 2010

I just made these and used a few of the recommended add-ins. Made the recipe with 1 cup 2% milk + 1 tablespoon white vinegar. Added 1 tsp of cinnamon and 1/2 teaspoon of vanilla. I used the Splenda brown sugar instead of regular brown or white. (we are cutting calories in our house at the moment) I also added 1 whole baking apple (granny smith). These were absolutely wonderful! I will be baking them again and again!

    kayyy - May 4, 2012

    I added pears (or any baking fruit you like) in season with nutmeg instead of cinnamon also used almond extract once. Start w/1/4 teaspoon almond if not strong enoungh add more by 1/4tsps. I also used large egg and got away with it. whew! :)

Monica - November 11, 2010

WOW! They came out so yummy. Made them Vegan by souring soymilk with 1 tsp of white vinegar and using egg replacer. I’ve never had a vegan recipe come out so pretty AND yummy AND kid & hubby approved. This is most definitely going in the master recipe box.

I am excited to try some of the varriations that were suggested and if I can make this a bit more healthy, it would just be icing on the cake.

Lisa - November 21, 2010

Googled “oatmeal muffins” and this came up. I am so happy with this recipe! I used 1 cup plain yogurt and added cranberries (dried) and apples. Really delicious! I can’t wait to look around on your site for more.

Terry - December 2, 2010

I mixed up the dry and wet ingredients the night before so that I could just mix the two in the morning and make them fresh and fast.

Sally - December 12, 2010

These are awesome! I used 1/4 c brown sugar and 1/4 c Splenda, 6 oz strawberry yogurt and 2 oz sour 2 percent milk … otherwise stayed the same. Moist and perfect – even my picky 5 yr old ate two of them!

    Sally - December 12, 2010

    oh! and I added 1/4 c of chopped frozen strawberries, too.

JOHN BECK - January 1, 2011

I made these using whole milk, about one Tablespoonful of red wine vinegar, all brown sugar and about a handful of raisins. I used mini muffin tins making 36 mini muffins, therefore I baked for only 15 minutes. They came out great! Not too sweet despite both raisins and brown sugar. Nice consistency. I’ll make these again.

Holly - January 2, 2011

I can screw up a box of cake mix and these always come out perfect. I always triple the recipe, use skim milk instead of the yogurt. Hardly measure at all and they always come out perfect. Usually with mushy bananas and a few choc chips or cinnamon sugar instead of regular and tons of chopped apples. I freeze them and use as a quick breakfast on the run for my kids. Thank you!

Tammie - January 6, 2011

OMG!! These are soooo yummy and easy!!! I made one batch following the recipe exact and they were so good. The 2nd batch, instead of the milk, I used cranberry juice, I added raisens, cinnamin and used self rising flour. I also added 1 cap of orange extract. My husband took these to work, and the guys cant get enough, I have to make a batch every night just for him to take to work!! Oh and I used brown sugar instead of white. I LOVE HILLBILLY HOUSEWIFE!!!!!

    The Hillbilly Housewife - January 6, 2011

    Thank you, Tammie. I’m glad you enjoy your time here at HBHW. :)

Kris - January 8, 2011

I used berry yogurt and added cranberries. I also used brown sugar. I had many compliments on how good they were!

Lisa - January 14, 2011

Thank you for posting this delicious recipe.

Marianne - February 1, 2011

what a great recipe! Made exactly as the recipe is written came out perfect. Added cinnamon chips this time, kids gobbled them up, the possibilites are endless!

Raisins, choc chips, apples, bananas this is a keeper!

Chris - February 20, 2011

Yummy muffin recipe. Thanks for sharing it. Turned them into banana nut muffins because that is my sons favorite. Used 1/2 AP flour and 1/2 oat flour, 1/2 brown sugar and 1/2 sugar, 1 banana and 1/2 cup chopped walnuts. Came out delicious. This is a keeper recipe. Anyone looking at this recipe should try it, you could do so many things with it.

Gayle Becker - February 26, 2011

Hi! I was looking for an oatmeal muffin recipe one day, so Googled “Oatmeal Muffins,” and several came up. I printed a few, but tried this one first. After making it, I threw those other recipes away without even trying them. This was only about six weeks ago, and I have made these countless times since! I have tried adding different things, such as maple flavoring; vanilla extract and mini chocolate chips; and vanilla extract, cinnamon, nutmeg and chopped apple. All have been a huge hit, but I think I like the maple the best. I gave the recipe to my mother, and she has tried them several ways, too. We both double the recipe and bake in Jumbo-sized muffin pans. We also both use turbinado sugar. I have the recipe committed to memory, and could probably make it in my sleep! Thank you for sharing it with us!

honeybumpkin - March 16, 2011

My two cents- lol
I’ve been trying my hand at cheese making so I added when (left over from cheese making) in place of half the yogurt- and yogurt for the other half, then put in dehydrated apples and cinnamon and nut meg with applesauce in place of the oil. They’re so tender and moist!! Did have a tendency to stick, though so I should have been a little more generous with the grease in the muffin tins!! Thank you ma’am for sharing- and like others have said, I look forward to exploring your site a little more! Sounds right up my alley!

Danielle - March 20, 2011

I tried these yesterday because we had a lot of strawberry yoghurt that needed using up, to put in the Mishloah Manot (gift plates with food, for Purim holiday). I was a little afraid to use a new recipe for food I’m giving as gifts, but I needn’t have worried – these turned out absolutely great, even tripled with strawberry yoghurt. Thanks for a great recipe! All my friends and neighbours (and kids!) thank you!

Charise @ I Thought I Knew Mama - March 21, 2011

So glad Cloth Diapering Mama just sent me your way. I can’t wait to try this recipe. Thanks!

Carol Cripps - March 23, 2011

The recipe just says “oatmeal”. Should I be using quick oats, or are the old fashioned (what I usually have on hand) okay to use, too?

    pfirsch - April 3, 2011

    It doesn’t actually matter, I don’t think. I usually use old-fashioned, but I’ve even used toasted steel-cut oats with success.

    Using whey (the liquid from draining yogurt to make yogurt cheese) in place of the buttermilk is my favorite substitution.

Melanie - March 27, 2011

I just made some of these for breakfast. I use the old fashioned oats. We really like them with blueberries and walnuts. This recipe has been one of our favorites for several years.

Liz - July 4, 2011

I make this all the time, but due to dairy allergies use fruit juice in place of milk. It turns out great!

Anna - July 17, 2011

great easy recipe…. added cinnamon nutmeg and vanilla and blueberries….turned out great… i use this recipe all the time and just add different fruit (i.e. appleas, raisins, raspberries and today peaches). foolproof recipe!

Kay - August 16, 2011

These are so yummy! My son has an egg allergy, so I either sub an overripe banana or a 1/2 cup of applesauce for the egg, and they turn out perfect! Love this recipe! Thanks for posting it!!!

@ Liz (from July 4), my son has dairy allergies, so I use “rice milk” (rice dream enriched) and add a tbsp of lemon juice per cup (or vinegar) to sub for “sour milk” or buttermilk. If you drink soy or hemp milk, you could use those instead. With food allergies, the more options you have, the better. :-)

Jennie - August 20, 2011

A cure for the picky eaters –
If you like raisins and no one else does, scoop out their muffins first. Stir the raisins into the rest and then scoop out your muffins.
I had to do this all the time for a fussy hubby that wouldn’t eat onions.

Derpy Hooves - November 7, 2011

These muffins look great! I thought it would be a lot harder to make these than it was.

Melody - November 27, 2011

I added 1/2 finely chopped apple and 2 good-sized bananas along with flax seed, cinnamon, sugar, vanilla, walnuts, and a bit extra white sugar to mine (I used brown sugar for the amount called for in the recipe). Used a 6 oz. yogurt with a bit of milk for the first step. These are delicious and incredibly moist. Next time, I will make some that are only apple-cinnamon and include walnuts again. Thank you for an excellent recipe.

Devin - December 18, 2011

Love Love Love these muffins. Found this recipe a year or two ago and have become a favorite. We put blueberries or chopped strawberries to the batter. Usually before putting in the oven I mix up a struesel (sp) topping and sprinkle over the top of the muffins. Oh man, soooo good!

Heather P - March 14, 2012

You provide lots of ways of sharing this recipe, but I would really love to be able to share via Pinterest. Is there any way I can share via Pinterest? I use Pinterest as my online cookbook, and many of my friends borrow recipes. Thanks a ton!!!

marta - March 19, 2012

These are delicious…but I could sure use the calorie/fiber/fat/etc., content for my diet.

    The Hillbilly Housewife - March 19, 2012

    Thank you, Marta. Unfortunately, nutrition labels are a modern development. And because most of my recipes are gathered from older sources, the information simply isn’t available. You would have to look at each ingredient component (which should have the nutrition label on them) and add them up, then divide by the number of muffins you make or eat. It would give you some idea anyway. Here’s a site I use often to check nutrition: http://nutritiondata.self.com/facts/breakfast-cereals/1597/2

    Sorry I can’t be of more help in this aspect. The way I try to eat healthier is to make foods using the healthiest components, which should add up to the healthiest food.

Trina - March 27, 2012

Hi! We made these this morning pretty straight up and they were great – a big hit with the 2 and 5 year old that are not fans of textural inconsistency in muffins. They were comforting and lightly sweet – really a perfect muffin recipe. When I say straight up, we did make them vegan – so I subbed 1 tablespoon apple cider vinegar + soy milk to make 1 cup and 1 tablespoon flax meal + 3 tablespoons water to replace the egg. Let those 2 sit until they’re both thick. Stir and carry on with the recipe.

Thank you so much for sharing. You made our morning!

Carmen M - April 22, 2012

I just made these and they are delicious! I used yogurt instead of milk and added cinnamon. I baked mine at 350 for 20 minutes and they came out so very moist and nicely golden. Next time, I want to add the apple. I will definitely keep this recipe!

mandy @ this girl's life - April 28, 2012

Tried this today with 1/2 cup vanilla greek yogurt and 1/2 cup 2% milk (what we had on hand) and about 1/2 cup blueberries and they turned out great! Thanks for the easy recipe!

Kristin - May 8, 2012

These are PERFECT for breakfast for kids! I made them using whole milk yogurt, brown sugar, and for the oil I did half coconut oil and half ghee. I added 1 tsp of cinnamon and 1 grated Fuji apple. Instead of regular sized muffins I did mini muffins and baked for 11 minutes.

Sybil Greene - May 14, 2012

Our Bran Muffin recipe, while not your usual cupcake, is great for breakfast on the go.

(Edited to meet comment guidelines. As always, readers may click on your name to go to the website suggested.)

Melissa - July 6, 2012

My 3-year old daughter loves this recipe! I need to freeze some and have them on hand at all times for her muffin cravings!

Elizabeth - July 22, 2012

I have made this recipe three times now altering it a little each time. First I made it as a bread in a loaf pan with yogurt, rolled oats, whole wheat flour and butter instead of oil, and I added 1 tsp vanilla and 1 tsp cinnamon. Needed to bake it about 10 min longer than recipe calls for, but it turned out moist and delicious. Then I made it with yogurt, flax seed ground instead of egg (1 T flax mixed w/ 3 T water. whisk and allow to thicken), sunflower oil, whole wheat and 1/4 c hemp seeds, as well as vanilla and cinnamon. It was even more delicious. The third time I made it with yogurt, whole wheat, sunflower oil and added vanilla and 1 c blueberries. Next time I’m going to make it with chocolate chips. This is a great breakfast bread, and I’m glad I found the recipe. It keeps me from wanting to go to the bakery down the street.

Arianna - October 24, 2012

These are tasty! I made mine with whole wheat flour and a handful of choclate chips. My picky girls devoured them. Printing out the recipe for my cookbook now. Thank you for all the simply recipes.

Ann Maines - September 16, 2013

These are awesome to make and can be tweaked with so many different ideas. When I started using your recipe, I did not have a muffin pan so decided to make it as a loaf bread, since I did have a loaf pan. I reduced the oven temp to 350 and increased the time to 45 minutes. It turns out delicious. Thanks so much. Your tips, recipes, menus, and newsletters have been an inspiration to me as I am now on a reduced and fixed income.

gen - April 5, 2016

I’m wondering what a dollop of molasses, a bit of ginger and cloves would do to these. Something about the oatmeal in this recipe calls to me to try it out. Course I grew up using molasses or clear corn syrup as our sweeteners.

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