Soft Oatmeal Breakfast Muffins

Name: Soft Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup rolled oats; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 cup milk (dairy or non-dairy); 1/2 cup yogurt (plain or flavored); 1/4 cup honey or maple syrup; 1 large egg; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup chopped nuts (walnuts or almonds); 1/2 cup dried fruit (raisins or cranberries); 1/2 cup fresh berries (blueberries or raspberries)

Highlighted under: Easy Flavor Fixes

I absolutely adore these Soft Oatmeal Breakfast Muffins for their delightful combination of flavors and textures. Each muffin bursts with wholesome oats, making them the perfect start to my day or a delicious snack anytime. Not only are they soft and moist, but I also love how easy they are to make, allowing me to whip up a batch quickly, whether it’s for a busy weekday breakfast or a leisurely weekend brunch. These muffins keep well, too, so you can enjoy them throughout the week!

Created by

Poppy Walsh

Last updated on 2026-01-24T09:01:19.562Z

When I first tried my hand at making these muffins, I was astonished at how simple yet rewarding the process was. I experimented with different combinations of add-ins like nuts and dried fruit, and each variation brought something new to the table. The balance of wholesome oats and a hint of sweetness makes them truly irresistible.

I’ve found that letting the batter rest for a few minutes before baking enhances the texture, resulting in muffins that are perfectly fluffy. These muffins have become a staple in my kitchen, especially when I want something nutritious that also satisfies my sweet tooth!

Why You'll Love These Muffins
Wholesome and hearty flavor with every bite
Quick and easy to prepare, perfect for busy mornings
Customizable with your favorite add-ins like berries or nuts

Perfecting Your Muffins

To achieve the ideal texture, mixing the wet and dry ingredients just until combined is crucial. Overmixing can lead to dense muffins instead of fluffy ones, as it activates the gluten in the flour. Aim for a batter that is slightly lumpy with no visible dry flour. This technique allows the muffins to rise well while remaining soft and moist once baked.

For optimal baking results, make sure your oven is fully preheated to 350°F (175°C) before placing the muffin tin inside. Using an oven thermometer can ensure accuracy, as uneven temperatures can affect baking times. If your oven runs hot, start checking for doneness at 15 minutes; muffins should have a golden top and spring back when gently pressed.

Ingredient Insights

The use of rolled oats in these muffins not only adds fiber but also contributes to a delightful chewiness that contrasts perfectly with the softness of the baked goods. If you're looking for a gluten-free option, consider using certified gluten-free oats and a gluten-free flour blend that can substitute for all-purpose flour seamlessly.

Yogurt is another key player in this recipe, providing moisture and tang that elevates the overall flavor profile. It aids in creating a tender crumb by adding acidity, which interacts with the baking soda. If you're out of yogurt, applesauce or a 1/4 cup of extra milk can effectively replace it, though the texture may differ slightly.

Customizing Your Muffins

Feel free to personalize your oatmeal muffins by adding your favorite mix-ins. Incorporating 1/2 cup of fresh blueberries or chopped strawberries not only enhances flavor but also adds beautiful color. It's best to gently fold these ingredients into the batter to prevent them from breaking and turning the mixture blue or mushy.

These muffins store well in an airtight container at room temperature for up to 4 days, making them a convenient option for meal prepping. For longer storage, consider freezing them. Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be defrosted in the fridge overnight or warmed in the microwave for a quick breakfast treat.

Ingredients

Gather these ingredients to make your delicious Soft Oatmeal Breakfast Muffins:

Dry Ingredients

1 cup rolled oats
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Wet Ingredients

1/2 cup milk (dairy or non-dairy)
1/2 cup yogurt (plain or flavored)
1/4 cup honey or maple syrup
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract

Optional Add-ins

1/2 cup chopped nuts (walnuts or almonds)
1/2 cup dried fruit (raisins or cranberries)
1/2 cup fresh berries (blueberries or raspberries)

Instructions

Follow these simple steps to create your Soft Oatmeal Breakfast Muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease or line a muffin tin.

Combine Dry Ingredients

In a large bowl, mix the rolled oats, flour, baking powder, baking soda, salt, and cinnamon until well combined.

Mix Wet Ingredients

In another bowl, whisk together the milk, yogurt, honey, egg, vegetable oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Add Optional Ingredients

If you're using any optional add-ins, fold them into the batter gently.

Fill Muffin Tin

Spoon the batter into prepared muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips

For an extra touch of flavor, consider adding a sprinkle of cinnamon sugar on top before baking.

Serving Suggestions

These Soft Oatmeal Breakfast Muffins are delicious on their own, but you can elevate their taste by pairing them with spreads like almond butter or fruit preserves. A dollop of Greek yogurt on the side adds an extra protein boost and a creamy contrast that complements the muffins’ texture beautifully.

For a brunch spread, consider serving these muffins alongside a fresh fruit salad or yogurt parfait. Their hearty flavor pairs wonderfully with light, refreshing sides, making them a versatile option for various occasions.

Troubleshooting Common Issues

If your muffins are turning out too dry, you may be measuring your flour incorrectly. Use a spoon to fluff the flour in its container before spooning it into your measuring cup, then level off the top with a knife. This method helps avoid packing the flour, which can lead to dense muffins.

Conversely, if they’re too wet or don’t rise properly, check the freshness of your baking powder and baking soda. Old or expired leavening agents can significantly affect the rise, leaving you with flat muffins. It’s always good practice to replace these ingredients regularly for the best results.

Scaling the Recipe

This muffin recipe is easily scalable. If you want to double the batch for a gathering, simply multiply each ingredient by two and prepare two muffin tins accordingly. Just keep an eye on baking times, as multiple trays may require an extra minute or two to bake through evenly.

For smaller batches, you can also halve the ingredients without losing the overall quality. This flexibility allows you to enjoy these muffins anytime without worrying about leftovers or waste.

Questions About Recipes

→ Can I make these muffins gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I use quick oats instead of rolled oats?

You can, but rolled oats provide better texture and absorb moisture differently.

→ What can I add to make them chocolatey?

Consider stirring in some mini chocolate chips for a sweet twist!