Oatmeal Muffins

Oatmeal Muffins Recipe


These muffins are a good-bye kiss from my workhorse of an oven. The last hurrah. Although, not much to look at, I have a lot to thank it for. We've survived two cookbooks together, a thousand meals, and unlike some other stoves I've lived with - this one was easy-going, not particularly temperamental. I'll miss it. I'm going to miss all sorts of things about this apartment, but now's not the time to get sentimental on you. There are more boxes to pack. The muffins? They're crazy-good-substantial-notlikecake. Crumble-topped with an oatmeal and yogurt base. They're a bit custard-y when hot, and not-at-all when cooled. Craggy, golden-topped - the perfect send-off.

Oatmeal Muffins

I couldn't resist putting a crumble on these, the same one from the Tutti-Frutti Crumble in Super Natural Every Day. The muffins themselves don't come across as particularly sweet, but you get a nice amount of sweetness from the topping. Overall, I would say, the muffins might classify as lightly-sweetened, which is what I like. That said, you could add a drizzle of honey or maple syrup to the wet ingredients if you think you might want a slightly sweeter punch to these. Or stir in some sweet fruit.

I kept these pretty straight forward - rolled oats, yogurt, etc. You could take them in a thousand directions with different spice combination, or citrus zest, or add-ins like seeds, or berries, or dried fruit. The most important thing though is this - pop them out of the pan as soon as you can after baking. Let them cool outside the pan on a baking rack. In the pan they steam, and it will impact the texture of the muffins. And not in a good way...

I hope you like them. And hopefully, the next time I post it'll be from a new address! Thanks for all your nice notes regarding the move. I can't believe how many of you are in the middle of the same thing. Hope you're having as much fun as I am ;) Oh - and a quick update. Books from the new shipments of Super Natural Every Day will be available any time now - fingers crossed. A bunch of places are sold out (thank you!!!), but that should be remedied soon. I'll give you all the heads up when it is back in stock. -h

 
 
 
 

Oatmeal Muffins

Don't use instant oats here, go for rolled oats. It's worth noting, I used the crumble-topping from the Tutti-Frutti crumble in Super Natural Every Day - and it makes about double the crumble you'll need for these muffins. I'm never one to complain about having extra crumble on hand - you can keep it in the freezer until the next time you want a crumble top on something. Crumble, then freeze. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, keep the leftover batter in the refrigerator for a couple days, then bake the rest.

Crumble topping:
scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup / 2.5 oz / 70 g unsalted butter, melted

Muffin batter:
1 cup / 3.5 oz / 100 g rolled oats
3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
1 1/2 cups / 12 oz / 350 ml plain yogurt
2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn't use paper liners, and I'm glad I didn't. Place oven racks in top third of oven.

Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.

Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.

Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Makes about 1 1/2 dozen muffins.

Prep time: 10 min - Cook time: 35 min

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Your Comments


linsiloo
June 6, 2011

Do you think this crumble would work on your Millet Muffins because I made those and they were amazing!!!

HS: I don't see why not - although, I imagine the millet muffins would be great with a crunchy sugar top. Or do a lemon-zested version of the crumble!

 

Jess
June 6, 2011

I was so excited to see oatmeal muffins today! Oats are the ingredient of the week at the la domestique blog. I'm loving the versatility of oats and this recipe is a perfect example. Comforting and hearty. Yum.

 

these look delicious, so excited for your new book! you should be stoked! you're an inspiration to all of us bloggers! love and light

 

Good luck with the move!

these muffins are absolutely gorgeous. Do you think they'll work with Greek yogurt or is that too thick? I suppose I could add milk to thin it...

HS: Hi Laura - You know, I think it would work. :)

 

I prefer my muffins not too sweet and I love a crumble on top of a muffin.

I appreciate the weight measures for this because I find that volume measure tend to be hit or miss in my kitchen.

 

These look scrumptious! I wonder if I could easily "veganize" them- I may have to give it a try!

 

Ashlae
June 6, 2011

Oh. my. goodness. I looked at that first photo and let out a loud, drawn-out gasp. Suddenly, I want a muffin. Bad. I can tell by the low amount of sugar that these would make the perrrfect breakfast muffin. Perfect. I cannot wait to make them. And good luck with the move!

 

Jessica @ How Sweet
June 6, 2011

These muffins look absolutely fantastic.

 

What a fantastic recipe. Can't wait to try it with all kinds of mix-ins, love that it's customizable. Thanks!

 

Stephanie
June 6, 2011

Beautiful photos! I wish I could eat them. I 've been playing with gluten free muffins, but a nice substantial one that isn't too dense is still elusive. My most successful batch was the sweetest, unfortunately!

My suggestion is that the half batch could make a nice pan of mini-muffins for afternoon snacks with fruit. or to bribe small children or co-workers into compliance!

Any suggestions on what gluten-free flakes to use instead of oats? (Can't eat GF oats either. bah.) Quinoa seems to just melt.

Stephanie
http://groundcherry.wordpress.com

 

kamran siddiqi
June 6, 2011

Heidi- I completely know how you feel. My family and I are currently in the process of looking for a new place, and I'll miss the place we've called home for the past couple years. I'll miss our oven, our annoying coiled electric stove-top and our small kitchen, even the window by our refrigerator that is my main source of lighting for all of the food photos I take.

We've boxes piling in each room. Packing is not a fun thing, but the feeling of bonding with a new oven is always a great one.

The muffins look extraordinary and have I mentioned how much I adore that crumble topping from the book? I agree with you about things being moderately sweet. When things are cloying, I immediately put what I am eating down and walk away. As always lovely post. And happy moving!


HS: Thanks Kamran :) Good luck with your eventual move as well. I know there's a new oven out there with your name on it! xo

 

Katrina
June 6, 2011

I love a wholesome recipe like this. Beautiful!

 

Heather
June 6, 2011

I have never met an oatmeal muffin I didn't love, but one with a little crumble on top sounds phenomenal! Perfect for breakfast :)

 

Crumble-topped with an oatmeal and yogurt base = YES!!!

And good luck on your move and getting settled in your new kitchen!

And that's a true cook, chef, and foodie in you who pays homage and gives a moment of silence, so to speak, for you beloved kitchen and oven that you're leaving behind. Very sweet :)

Cant wait to see what you make in the new oven!

 

we're on the same wavelength - i'm making granola muffins tomorrow!

 

My friend and I *both* emailed each other about these muffins today. I guess they were winners in our "healthy snack" search!

 

Craggy works for me! Not to sweet oatmeal muffins are perfect. And who can resist a crunchy topping?

 

The Healthy Hipster
June 6, 2011

Those look so delicious, Heidi. And what a great tip about the muffin tin, I never remember to take them out right away but I'll be much more vigilant now :)

 

Heidi
June 6, 2011

Mmm, those look delicious! I totally agree, you really could take these in a million different directions. I'm definitely going to bookmark this to try out :) Thank you!

 

Linsey
June 6, 2011

I'm packing too! And wiping a tear as I say goodbye to my first gas stove. Sniff. Sniff. The muffin tin is packed, so these will have to wait until I get to that box at the new place. In the meantime, I will lust after your muffin pan, which makes me swoon every time you snap its pretty little edges.

 

Jacqui
June 6, 2011

I just baked some very similar muffins the other day, but with banana and toasted walnuts in the batter. Super yummy and not too sweet, just the way I like them! Happy moving!

HS: Hi Jackqui - I love the idea of trying to work banana in here - my only concern is that they might bake up wet. I think this might be one of those cases where I'd try to dry out the banana in the oven before incorporating it in the batter? It's totally possible I'm over thinking this - let me know if you give it a try.

 

Val
June 6, 2011

Oatmeal muffins with a liitle somethin' special. I love it. I will be making these with my son in the morning. You had me at that first photo.

 

DessertForTwo
June 6, 2011

Ooh yum!
I think I've exhausted your millet muffins these days, so I'm thankful for another muffin recipe from you :)
Good luck with the new place :D

 

Katarina
June 6, 2011

Oatmeal muffins are just so good and these look great!

 

Joy
June 7, 2011

i just love the taste of oatmeal and butter. Thank you for this! I look forward to making them this weekend. Also many thanks for your kind comment - it was very flattering coming from a person I really respect such as yourself.

 

They look mighty good!

 

frederike
June 7, 2011

Thank you for posting this 'student budget friendly' recipe! Good luck with saying goodbye to your apartement, and welcoming the new one.. hope your new oven will be a good friend to you too! (my last oven hated me and my bakes, therefore it also is my last oven, and not the current one)

 

These look amazing! Good luck with the goodbye! :)

 

Roberta
June 7, 2011

Hi Hidi!
This is the first comment I've left here since I started reading your blog, almost one year ago...
Neadless to say, I fell in love with it immediately!
Being an admirer of yours I hope the new oven will be good with you, and that will not play any trick on you ;-) so that you'lle soon share with dome of your amazing recipes!!!!!!
About this one, muffin making will keep me and my daughter well occupied on this rainy day, I'll try the recipe and let you know the outcome
Big kiss and congrats for everything!

HS: Thank you Roberta!

 

Caffettiera
June 7, 2011

I just made oat muffins too - I used Kim Boyce's recipe and it is so good I don't want to try another one, ever. But I have to admit I have yogurt at hand more often than sour cream.. And I like the crunchy topping, which I'll copy next time.
It is a good feeling that you are going to miss things of your apartment. I wish your new oven will be as nice as the old one - selfish wish, I think we readers benefited from it a lot..

 

Simply Life
June 7, 2011

Oh those look like the perfect thing to keep you energized through packing!

 

The Culinary Chase
June 7, 2011

Good tip about removing the muffins from tin when hot. Good luck with the move...I don't envy you but new place = new beginnings. Cheers!

 

Those look amazing (and healthy too)!

 

Mich
June 7, 2011

Yum! These look incredible, and I love adding the sweet flavor through the topping rather than in the batter. Can't wait to try them! Au revoir, oven!

 

A Teenage Gourmet
June 7, 2011

Bookmarked. :)

 

Nisrine M..
June 7, 2011

Wonderful, wholesome muffins. The topping sounds especially delicious.

 

Snippets of Thyme
June 7, 2011

Sold out! What wonderful news for you! That should take away some of the stress of the stress of moving! The muffins are such a wonderful classic. They look delicious. I had to chuckle due to relating to "feelings" about kitchen ovens.

 

good luck with the move! I think these were the perfect send-off! :)

 

Kathy
June 7, 2011

We love muffins at our house, it seems like there's nothing that a warm muffin can't cure. The millet muffins were a big hit and I'm sure these will be too. Thanks.

I smile a little every time I see your muffin pan, I have the same one - from a yard sale I think.

 

Michelle
June 7, 2011

have fun settling into the new digs - enjoy the space!

 

Sinisa
June 7, 2011

Thank You for using grams next to cups and ozs, I really do not like to calculate it.

 

Eleanor
June 7, 2011

Heidi - what can I use instead of whole wheat pastry flour? I have "regular" whole wheat flour - but wasn't sure if it needed to be the pastry kind... just trying to use what I have on hand. :)

HS: Hi Eleanor - I think I'd do a blend of 50% all-purpose flour + 50% whole wheat flour for the first attempt, and then if you like them, amp up the WW in later batches. I worry that 100% whole wheat flour might be too heavy/dense, but I could be wrong!

 

Lindsey
June 7, 2011

I can't wait to try these out!

 

Sara
June 7, 2011

I can't wait to make these, and so excited to see that they use yogurt. I've started making my own and want to use it for everything at this point! As for the crumble, great to know it can be frozen. I dont' think I can make a muffin without crumble these days either!

 

Snack Girl
June 7, 2011

Love the photo! I just want to reach into the frame and eat it. I make a homemade energy bar with yogurt and oats and my kids love it.

 

Amanda (Eating Up)
June 7, 2011

That texture looks unbelievable!

 

I always love a good crumble topping! These muffins sound fabulous Heidi. Definitely going to be making these for my next brunch. Do you think it would affect the batter consistancy if I added some chopped fruit (like banana or berries) or do you think a dried fruit would work better ?

 

Oh shoot! Just re-read and saw that you reccommend using berries or dried fruit! questioned already answered. I like your style ;)

 

I haven't made muffins in ages!

Guess I can fix that this weekend....

 

Liz
June 7, 2011

Are you nervous about learning the ways and tricks of your new oven? I think I'm a rare person in that I really enjoy moving into a new space, but It always takes me about a month to figure out the oven, even with the help of a hanging oven thermometer. I hope it all goes superbly!

 

delicious! i am a sucker for muffins made with yogurt. i hope your new oven serves you very well!

 

Georgia Pellegrini
June 7, 2011

I love yogurt base for muffins and cookies. I even use silken tofu sometimes!

 

meg jones
June 7, 2011

these look phenomenal. i too love yogurt in muffins - i'm all about that sweet tang and creamy consistency. good luck with the move! finding a new oven is a big deal.

 

kim
June 7, 2011

Making these tonight! I happen to own a 12-cup muffin tin and a 6-cup muffin tin, so a batch of 1.5 dozen is perfect for me. This may be the only recipe I've ever found that actually matches my odd muffin tin collection.

 

DebG
June 7, 2011

GREAT to hear about the new shipment, Heidi. On amazon.co.uk, SNE is selling (I promise you) at an amazing, eye-watering £999.99!

 

Tes
June 7, 2011

Have made several of your recipes - divine. I cannot wait to make these.
We are about to move 3000 miles back home to Califonria. We have lived in Connecticut for 24 years and love our home and the state but we need to be home again.
Our home sold in one day and even though we were prepared having spent this last year culling and purging what we didn't want to take with us we are feeling the crunch now. Packers arrive next week and then we are off the So. Cali and the beach.
Good luck with your move Heidi, wish ours was that close.

 

Another winning recipe with ingredients I have on hand, now I hope it's permissible to add a couple more items, say pecans, dried cherries, coconut and candied ginger.

I know... I just can't leave any recipe alone ;-)

 

sarah
June 7, 2011

holy cow. just this morning I was thinking that I need a recipe for oatmeal (porridge) muffins and BAM here it is. wow. I will make them tomorrow morning.

 

Heidi, I am so in love with your new cookbook! I had it on my wish list at Amazon, then saw it at Costco and just had to have it. Your pictures--so cool. I feel like this book is a guilty pleasure. This recipe for muffins is perfect, too. Thanks!

 

Yes, thank you! I'm always on the lookout for great muffin recipes. And oatmeal, to boot. Yay for healthy fiber.

 

Melanie
June 7, 2011

I think that my little 12 cup mini muffin tray would be perfect for the left over batter after you fill the normal size muffin tray.... That is perfect for my little guys - they love mini muffins!!!

 

meg
June 7, 2011

Beautiful. I've long lamented how sweet muffins tend to be, but that's the beauty of making them at home. These look delicious.

 

Kathy Smith
June 7, 2011

Your new cookbook was one of several featured in a piece on summer cookbooks on NPR's Weekend Edition Sunday. The reviewer stated that yours was a favorite with her.
http://www.npr.org/2011/06/05/136862764/back-to-basics-2011s-simple-summery-cookbooks
Congratulations!

 

Kathleen Curran-Cheng
June 7, 2011

These look really yummy, and I will no doubt bake up a batch very soon. But I must share that yesterday I whipped up a batch of the amazing and delicious millet muffins from Super Natural Every Day. They are a must try... moist, lemony and crunchy... doesn't get much better.
Thanks Heidi, best wishes for happiness in your new home.

 

debbie
June 7, 2011

where do you find the time...
so love your blog...
i look for it everyday...
all of the very best with your move...
warm regards

 

Lynsey
June 7, 2011

I have never cooked with soy yogurt - do you think that something that would work in these? I know you replied to someone saying Greek would probably work, but soy yogurt is much runnier. Thanks! These look delicious!!

HS: Hi Lynsey - Hmm. I'm not sure. I'm assuming you're looking for a non-dairy option? Any one else have ideas on this front? I'm not the biggest fan of the flavor of most "soy-dairy" products - milk, yogurt, etc.

 

sassygirl711
June 7, 2011

loved the oatmeal muffins exactly as they are!
will try a few add-ins on my next baking spree!

best of luck with your move and new home. love the idea of new adventures and memories to make a new abode more intimate and 'ours'!

enjoy it!

 

just finished making chai muffins, but these look great too! good luck with the move down the street :).

 

Wow, these are amazing! I've enjoyed reading your posts for the past months. This is such a novel way to make something sweet out of oatmeal. Thanks for sharing!

 

jacquie
June 7, 2011

those look great - i'm always looking for a way to use oats which for some reason seem to be very "grounding" for me. thoughts on baking in a bread pan rather than as muffins since it makes a non-standard amount??? best of luck w/ the move.

HS: I like the idea - I'm a little worried about the reality though. There is something about the standard muffin size, or smaller, that works well with this batter. I'm a littler worried about what might happen to the center of a loaf version. Report back if you give it a try - I'd love to know!

 

Looks like a great, basic muffin recipe, and I love baking with yogurt. I would like to top them with the sugared sunflower seeds (can't remember exactly what you called them) from your latest book. Good luck with the move!

HS: Thanks Rachel - you mean the Muscovado seeds, right? Great call. Actually, I bet those would be great with some sort of sugar crust on the Millet Muffins too....

 

Charly
June 7, 2011

What a serendipitous recipe - I was literally just looking for something to replace my regular muffin recipe as I'm tiring of it! Love that you use 1/2 white and 1/2 whole grain flour - I always modify recipes to do the same! Just found your site the other day and love it, thank you so much for sharing. Best wishes from British Columbia, Canada!

 

heather
June 7, 2011

well! i'm home sick on the couch, wretchedly poking around the interwebs...and these muffins made me perk right up. first because i realized your muffin pan is a cousin of the ovenex cookie sheets i inherited from my grandmother (and which i love, because they give a secret patterny bottom to cookies), and then because dang, those muffins look gooood. thx! :)

HS: Get well soon Heather.

 

These look great! I made the crumble before and will have to make some up for these.

Good luck on the move!

 

Jtw
June 7, 2011

Has anyone made these muffins using olive or grapeseed oil - or even applesauce in place of the butter? I try not to use butter due to cholesterol issues. The muffins look yummy.

 

Beth
June 7, 2011

Did you use non-, low- or full-fat yogurt? I typically have non-fat Fage yogurt on hand. Would this work?

HS: I used full-fat yogurt, but I'm sure low-fat or low-fat Greek would work well. I think I'd skip on non-fat...

 

Kathy
June 7, 2011

Oooo... these look great! Can't wait to try them. :)

 

These look A.M.A.Z.I.N.G!

perfect for my on-the-train breakfast

yummy

 

Luz
June 7, 2011

Those look absolutely amazing !! Im gonna make a batch this weekend !

 

Ursula
June 7, 2011

I made these tonight for my parents and sister and they were absolutely delicious! They loved them. I added blueberries as well and they were certainly some of the best muffins I've ever tasted. Thank you so much for the recipe, and good luck with your move!

 

Suki
June 7, 2011

These look yummy and I want to make them today. I was wondering if I could make it completely out of TJ's whole wheat unbleached flour, without changing the measurements. So that would be 200g of whole wheat flour... thoughts?

HS: Hi Suki - try 100g apf + 100g wwf for starters, and then up the percentage of ww in each successive batch until they are were you like them :)

 

Sherry
June 7, 2011

My daughter makes a variation of these; she adds chopped apple into the mix. It's delish!

 

Lizzie
June 7, 2011

Baked up a batch of these tonight.....thought it would be yummy to stir in the end of a batch of rhubarb compote I had. Sadly, after 50 mins of baking they came out really wet and disappointing. So moral of the story-stick to the recipe!

 

Rena B.
June 7, 2011

Heidi, I moved recently from a much beloved flat in Noe, sure I would miss it terribly after 12 good years there. Now we're on the Mission/Potrero border and while the hood is definitely less pretty, I LOVE the new place (and oven) and haven't looked back for a minute. It's a lot of work and seems to never end, but oh so much fun to build a new home all over again. Best of luck and smooth move! (and thanks for the great recipe!)

 

Mine
June 7, 2011

Why did you write "I didn't use paper liners, and I am glad I didn't"? That's exactly what I had in mind but now I am thinking it's not a good idea but don't know why.

love your food philosophy! wholesome, pure, natural!

good luck with the move!

 

burkie
June 7, 2011

love me a good muffin, and especially love me a good crumble! enjoy the new place :)

 

Julie
June 7, 2011

There's that awesome muffin tray again! Good luck with the move.

 

Shelley
June 7, 2011

Can we use greek yogurt?

 

bianca
June 7, 2011

I love crumble topping on anything; and I can certainly appreciate a lightly sweetened muffin- most renditions can be rather sweet and off putting!

Good luck in your move:)

 

Deana Allary
June 7, 2011

Good luck with the move and your new oven. Looking forward to making muffins!

 

Susan
June 7, 2011

I, too, am in the process of boxing everything on three flours to move to a new house. I am cooking everything I have time to that helps me use up my pantry and more importantly freezer items as I'll be in a motel for a few days. These muffins might be one of the last things I make in my electric oven/smooth top range, which I will not miss in the least! Cannot wait to use my new double ovens and gas range (hallelujah!)
Good luck with your move!

 

Corie
June 7, 2011

Heidi,
I just want to say thanks for all the great recipes that you've shared with us. I always know that I can find a yummy and healthy recipe on your blog and I find myself visiting more and more often. I've tried many recipes from your blog-- the Chickpea Hot Pot having to be one of my favorites. I can't wait to try this muffin recipe it looks fantastic. Thanks again for inspiring us to eat healthy delicious food!

 

Pure2raw Twins
June 7, 2011

love the idea oatmeal muffins. I have been making oatmeal every morning for my fiance and have been wanting to do something different. And these muffins are perfect! Thanks

 

Mrs Zahrah Ahmad
June 7, 2011

Hi...

I need your advice on what type of biscuit is more marketable if I want to do it in a big scale and it must be a halal products.

Best Regards

 

Alex
June 7, 2011

Hi Heidi! I live in San Francisco, too, right on Duboce Park, not too far from you I gather. I fell in love with your site some time ago and have been making a ton of your recipes ever since. I have shared it with so many friends who have loved it, too. I had a question. It looks like commenting on a recipe is disabled once the recipe becomes old enough. I've had some feedback on some recipes I thought might be useful to you or others and was wondering how I might share.

HS: Hi neighbor! I tend to shut down comments a few weeks/months after I post. After that they seem to attract some spam, it depends on the post though.

 

Katie@Cozydelicious
June 7, 2011

I love these muffins! Baked goods that can go from sweet to savory really appeal to me.

 

Kara
June 7, 2011

Oooh, I may just have to try these! I love a good oatmeal muffin with some fresh homemade butter (ala cream in a baby food jar being shaken to oblivion) in the morning. Now to find a decent chai mix to pair it with! ;)

 

Culinary Digest
June 7, 2011

this looks amazing!! I just started a blog and I'll be linking to your blog shortly :)

 

sara
June 7, 2011

hi heidi from an SF ex-pat! do you think that honey would alter the texture instead of the sugar in the muffin? i'm trying to keep refined sugar from my toddler's diet - - i might try it and see how it goes. i'd keep it for the crumble and do some with, some without. i'm down in new zealand and often i find my 'substitutions' end in failure! (flour is different as well - no ww pastry to be found only "wholemeal" which seems refined somehow).

HS: HI Sara - I worry that a honey substitute here would definitely require some trial & error, not a straight swap.

 

Rachael
June 7, 2011

I ran home from work and IMMEDIATELY made these. They are delicious....mostly because they taste like butter. I almost couldn't do it, 1-1/3 cup of butter.....that is quite a bit. But I thought: What the heck! I want those now!

I put in about 2 tbsp. of honey because I like my muffins a little sweet, but they definitely didn't need it.

I get that I don't need to use all of the crumble, but is there any way to reduce the 7/8 cup of butter in the muffin batter? I feel like with egg and yogurt you maybe wouldn't need so much?

 

vanessa
June 7, 2011

the photo looks so "gourmande" !

 

Krista
June 8, 2011

Can anyone tell me whether wheat pastry flour can be substituted with just plain whole wheat flour. I can't find pastry flour! Thanks

 

These muffins look wonderful, especially with the crumb topping!

 

Marisol
June 8, 2011

Thank you so much for the BEST recipes ever!! And also a big thank you for including all measurements....just moved to Australia and the metric system is torture! I need my conversion chart all the time so you just made my day by doing it for me. Gracias and good luck with move!

 

Stephanie
June 8, 2011

These I HAVE to try! They look delicious. Another great way to incorporate oatmeal in the morning. I tried your baked oatmeal from your new book and have already made it multiple times. Can't wait to try these too. Good luck with your move.

 

carol
June 8, 2011

congrats on your new home! you do have my sympathies on the moving & packing, and while i'm not doing that, i have spent the past month re-painting our home and i think that's about the only big project that compares to packing & moving...they are such a big jobs to get through but so worth it in the end for 'home sweet home'...looking forward to new fotos in new scenes at your new place...thanks for the oatmeal muffins recipe - i've tagged that to make for family guests arriving for holiday here on monday! THANKS!

success, carol

 

nicholeandevans
June 8, 2011

I cannot wait to try this recipe! I eat oatmeal religiously and have been looking for something else to do with my many cans of oats! Awesome recipe! I'm sure it will be awesome. I'm going to place pics of me doing this recipe and a link to your website on my blog, WWW.nicholeandevans.blogspot.com. :)

 

Cathy
June 8, 2011

You are so busy and still cooking until the final departure. I love the new cookbook - just bought it last week and have already made a few recipes from it. They were delicious. Hope your move goes smoothly and I look forward to more posts and exciting new recipes. Good luck.

 

Melissa
June 8, 2011

YUM! I love a good muffin recipe and this one is delicious. I tried it this week and loved it. I am loving pineapple at the moment for its sweet tangy taste and its numerous health benefits. I am going to try adding some pineapple to this recipe next time (maybe this afternoon?), or make a pineapple conserve to serve with it. For all the holistic health benefits of pineapple check out my blog at http://holistichealthandlifestyle.com/super-food-review/pineapple-perfection/

 

MaryBeth M
June 8, 2011

Thank you for your ode to your stove. I thought I was the only one to get sentimental about a stove. I once had to leave behind a Wedgewood gas stove that I had rescued from a second-hand appliance store. I still think about that stove, like an old love. I love the old Wedgewoods because they can be taken apart and cleaned and work oh so well.

I'll have to make the muffins soon.

I just moved, and rest assured, life goes on after a move!

 

Veronica
June 8, 2011

They look lovely, tasty, healthy... This muffins will be the perfect breakfast next weekend. Thank you for always sharing these amazing recipes!

 

Jenny Williams
June 8, 2011

I haven't been doing my usual cooking of late as I am also in the process of moving house.. but when I received the email link to these glorious looking muffins it has lit my fire to hopefully make some in my soon to be 'new kitchen'!
Thankyou and good luck with your move, hope it all goes smoothly..

 

victoria montelongo
June 8, 2011

Love your website. Have just ordered your cookbooks and can't wait to make the pea soup for guests! Best with the move. I too hate moving but, understand the desire for the bits of extra.

 

victoria montelongo
June 8, 2011

Love your website! Just purchased your cookbooks and can't wait to make the pea soup for guests. I too hate moving but, understand your desire and need for the extra bits! Best with the move.

 

molly
June 8, 2011

Oatmeal is magic in baked goods. I've yet to find a muffin my kids will eat (weird kids!). I'll try them out on these!

Happy home stretch, Heidi, and here's to onward and upward!

 

Sarah Belcher
June 8, 2011

Somehow I'm only now finding your blog. It's AMAZING! But I'm sure you know. I can't wait to get your book. And I can't wait to try this recipe -- I've bee sort of obsessed with oats lately, substituting for a little flour here in there in all sorts of recipes, and making granola like a mad woman. Thanks again!

 

Kara Jackson
June 9, 2011

This looks amazing, will try making these for brunch this weekend! Even though I'm a bit phobic of baking... :)

 

Anjali
June 9, 2011

Heidi, these oatmeal/yogurt muffins sound great and I also love the crumb topping idea. But here's my question--do have suggestions for reducing the butter--replacing some with oil perhaps?? Sorry, I love butter too but wondered if I could the fat a bit...

 

gretchen
June 9, 2011

Heidi, I particularly enjoy the whole grain recipes you post~as grains are my thang~(we met briefly at the Whole Grains Council Conference). I'm going to revamp my recipe for wheat berry oat muffins from some of your tips here today. Thanks for the continued inspiration and happy new beginnings to you!

 

KMS
June 9, 2011

The lemon-crumble topping, all craggy and such, sounds like it will be divine. Best of luck with the move. After 18 moves, the last 5% of packing always seems to take/feel longer than the previous 95% combined.

 

marie
June 9, 2011

It's the first time i'm doing one of yours recipes. Thank you it's delicious.

 

Jenny
June 9, 2011

I'm so happy to see these!! I have literally half a cupboard full of oats right now, I look forward to having muffins instead!

 

Karen Kimmons
June 9, 2011

Hi, I love muffins too and can't wait to try these! Someone mentioned incorporating banana, but you were concerned about them being too wet...would it mess up the chemistry to substitute some of the banana puree for the yogurt? Just a thought

 

Love the details on the baking tin. The muffins are awesome too. I just get caught up in the shots of all the cool accessories. I am a little obsessed with beautiful, old, curvy, carved dishwear. Back to the muffins, the recipe is beautiful. I will try them and experiment with zest, cocoa and chili flakes.

 

Dr. Sarah Cimperman
June 9, 2011

Ground whole (pitted) dates would be a great substitute for the sugar in the crumble mixture.

 

Anne @ Baking Me
June 9, 2011

Good luck with the move. These muffins look great I can't wait to try them :)

 

Sharan
June 9, 2011

That looks amazing and hearty!

 

What a beautiful last hurrah :) These look just lovely. Lightly-sweetened, how wonderful.
Heidi xo

 

Looks great. The double crumb will be two layers as the kids can't get enough of it!

 

It definitely is sad to leave a kitchen appliance that works for you. I just moved and I've been writing about fighting with my new stove....

The muffins look tasty. I love that there's so many uses for oatmeal :)

 

Justine
June 9, 2011

Hi Heidi - I live in Zimbabwe and I love your recipes! Have the second batch of these in my oven (crossing fingers the electricity stays on!) I have taught some of the local people here your recipes and they work everytime! Love them! Thanks so much! Good luck with your move!

 

Marèsalicious
June 9, 2011

Hi Heidi, this is my first time on your website, and I love it! Good luck with your move (just had one myself) and I hope you will feel settled and comfortable in your new home soon!

 

Chandra Paton
June 10, 2011

Oh! you have done it again! perfect timing for this muffin. We just drove across country and transplanted ourselves in Los Angeles, and this unusually cloudy, cool day was just begging for some warmth and comfort food. Plus I am coveting that muffin tin...I would love to know your secrets on finding them! Good luck with your new adventure!
-Chandra

 

Sara
June 10, 2011

I didn't have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!

 

ollieoranges
June 10, 2011

just a note: your cookbook got a positive review in The Boston Globe- my 'local' daily. congrats!

 

Yuri
June 11, 2011

Hello, Heidi. I have been reading your blog for a long time, probably more than 3 years but this is my first time to post a comment!

Your blog always inspires my stomach and brain in my kitchen and I love the way you write about food with love. I am trying to be a healthy eater, too!

Oatmeal muffins are one of my favorites!!

 

MacKenzie
June 11, 2011

made these the other day didn't have a freezer so i kinda just spread the topping in the top and it came out nice and crunchy gonna try again today but I'll add bananas.

 

Stephanie
June 11, 2011

Ah... that explains why I haven't received your book yet! I'm so anxious for it... can hardly wait! These oat muffins look super tasty. I've been baking more muffins lately and will definitely give them a try.

 

Toni
June 11, 2011

Going to make these tonight! Might try to add some zucchini and chocolate chip.

Sold out! I ordered my copy 2.5 wks ago on amazon and it still hasn't shipped. No wonder!

 

Yummy! I made these the other day. My doctor even advised that I eat more oatmeal to lower my cholesterol. This is a perfect recipe to help that!

 

Nana
June 12, 2011

I just made these, and they are delicious!

 

Jannett
June 12, 2011

Love the look of these muffins... I will have to try them... Good luck with your move.... ;o)

 

Crumble topping makes everything better.

Good luck on your move!

 

Angie
June 12, 2011

This look incredible! I just whipped up a batch of them - with maple, brown sugar and walnuts. Sunday morning oatmeal has never smelled so good!
PS - your book is still available at Chapters in Canada & they will ship it to the US.

 

Anjali Shah
June 12, 2011

These muffins look delicious!! I was just looking for something different to make for breakfast this morning - and these fit the bill perfectly. Thank you! :)

 

Rebecca
June 12, 2011

Made these yummy muffins this morning. Added about 1 1/4 cup of diced rhubarb and upped the sugar a bit to balance out the sour. So delicious and moist, wholesome while still feeling like such a treat.

 

beca
June 12, 2011

I made these this morning and they were awesome! The crumb was a little dry - could have been my 100% whole wheat flour - but I added a little bit of water and it worked out.

 

Laura
June 12, 2011

Do you think this would work with steel cut oats? I bought them without even noticing that they weren't my rolled oats....

 

karin
June 12, 2011

made these muffins today and loved them!!! Thank you so much! I put in some strawberry pieces that I had chopped up then frozen. These definitely made it wetter, but still cooked through. Also swapped 1/4 cup almond pulp leftover from making almond milk for the the same amount of flour in the crumble. To respond to some other commenters: the butter is delicious, don't skimp!

 

Karen K
June 12, 2011

Made these for breakfast yesterday and they were fabulous! Didn't know what to expect since they seemed like all really normal ingredients, but they came out with this tangy flavor from the yogurt and delicious sweetness from the topping. I may have single-handedly eaten eight in the last 24 hours! Great recipe and my whole family loved them! Thanks!

 

Stacey
June 12, 2011

Dear Heidi,

I love your blog - I follow it for updates regularly, and look to you for healthy recipes. But the staggering amount of butter in these muffins hurts my heart - literally!

 

Kelly Ford
June 13, 2011

Made these the other day and added 2 grated apples and some cinnamon. WOW - so yummy! My new favourite muffins. Love your work Heidi.

 

Marla Adano
June 13, 2011

The muffins looks AWESOME and its surely is DELICIOUS! I will try this at home one of these days.

 

Amber
June 13, 2011

Made these over the weekend. Love the taste. I added maple syrup for sweetness. My tops didn't come out as puffy and craggy as yours though, more flat-like. I sifted the flour and hand-wisked the eggs - other suggestions for puffiness?

 

Telebrands
June 13, 2011

These oatmeal muffins look wonderful. Thanks for the recipe.

 

Shelly
June 13, 2011

Made these this morning, and WOW. Sooo good. I'm looking over the recipe and (I can't say I'm surprised) I added the wrong amount of butter. Your 7/8th's threw me and I added half the amount. I wanted to post this so you know how amazing they turned out even with just less than a stick of butter. Still really moist. I also added blueberries so maybe that helped. Also didn't divide dough into 3 pucks just stuck the bowl in the freezer and it chilled/crumbled just fine. : ) Thanks for the amazing recipe!!

HS: Love hearing this, thanks for the feedback Shelly!

 

Robyn | Add a Pinch
June 13, 2011

These look amazing and would be absolutely scrumptious in the morning with a cup of fruit. Can't wait to try them.

 

Jennifer
June 14, 2011

I made these last night and they are amazing!!! I brought them into work and everyone couldn't believe how moist and delicious they were! I feel soooo fortunate to have met you at the book signing in Berkeley a few months ago! I am never disappointed with any recipe I try! Keep them coming! :)

HS: Thanks Jennifer! Thanks again for coming to the signing - so happy you're enjoying the book.

 

Allen of EOL
June 14, 2011

I love the simplicity and heartiness of these oatmeal muffins! My stomach in gnawing at me right now so it looks like I may need to make a batch soon ;-)

 

Liz
June 14, 2011

These are making me very hungry right now, they look delicious! Thanks for sharing.

Do you recommend any special muffin/cupcake pans? What do you use or has anyone found any that work really well?

Thanks,
Liz-CoolProducts

 

Virginia Osborne
June 14, 2011

Those muffins look delicious and a perfect way to introduce more grain/bran type foods into one's diet, which is exactly what I need to do.

And the crumble on top, genius!

Cheers!
Virginia

 

Laura
June 14, 2011

I made these today and they are amazing! Oatmeal recipes always sound good to me, but often times the results are lack luster. I am happy to say that is not the case with these. I used half low fat plain yogurt and half light sour cream ( I didn't realize I didn't have enough yogurt until I was already in process) and it turned out great. I will definitely be making these again soon. Thanks Heidi!

 

Lena
June 14, 2011

I made these last friday and they turned out great. They were gone by saturday, we loved them ;-) Thanks for the recipe!

 

Wendy
June 15, 2011

These were a big hit! So buttery and delicious. I have been experimenting with my new food mill so I did alter the recipe and milled fresh buckwheat, oat and spelt. Thank you so much for this great recipe and will definitely make them again.

 

Frankie
June 15, 2011

Those look delicious! Your site, your photos, everything is so beautiful. Your site has been a big inspiration to me. I've got a long way to go, but having a cooking blog has been such a fun experience! :)

 

Kelly
June 15, 2011

I just made these... I halved the recipe and ended up with 8 muffins. They were perfect for dinner. Not too sweet, but enough to make me smile. We now look forward to enjoying the rest for breakfast.

 

Brooke
June 15, 2011

SO GOOD!!! My son loved them and my nieces asked for more. I will for sure be making these again...soon! Thanks:)

 

Mary
June 16, 2011

Hi Heidi

hope you're loving your new home and that the move went smoothly. I made these this morning and they came out great! I used goats' yogurt and butter so they're dairy free too. nice one! Thanks for the recipe!

 

marcy
June 16, 2011

This muffin recipe is amazing! I baked a batch last night. I added dried mixed berries and almonds. Love this! Thank you!

 

Lillian
June 16, 2011

I just made these and the muffins are a bit flat on top, not rounded. Do I need to add more baking soda?

 

naima
June 16, 2011

your site is great!
for your recipes, i am a single woman on a budget (Esp since i am a grad student)....do i need to have pastry flour? can i just use regular flour with this recipe? If so, what would be the total amount of regular flour to use to replace the pastry flour? thanks

HS: Naima, thanks :) You should be fine with all-purpose flour if that is what you have on hand.

 

Nadia
June 17, 2011

I had exactly 1 cup of oats, so skipped the crumble, but added a mess of blueberries, substituted 1/4 c. soy flour for 1/4 c. of the all purpose flour, and a drizzle of maple syrup and they were lovely! (Slightly browner and not quite as high a rise as in the picture, but that's not important).

 

Cindy
June 17, 2011

Ohhh, the muffin tin is so pretty. And the muffins too. I love them heavy, not sweet with sweet on top too!

 

Chili Dude
June 19, 2011

My dad loves muffins so I made this muffin recipe today for Fathers day. It was a huge, huge hit with my Dad!! Thanks for the recipe!!

 

rushika
June 21, 2011

hi heidi, can you please tell me how to cook this without eggs... ? for us indians, vegetarianism precludes eating eggs as well...

 

Jennifer
June 21, 2011

Just got done making the oatmeal muffins and they turned out so great! Thank you for all your wonderful recipes!

 

tiffany
June 21, 2011

Is there any way I could use less butter? I just made them & they're too buttery for my taste. Never thought I'd be saying that!

 

Christina
June 22, 2011

These are amazing! I am gobbling them up! I was inspired by the fresh cherries showing up in stores now and made a cherry version: http://letablierrose.blogspot.com/2011/06/oatmeal-cherry-muffins.html

 

Nikki
June 23, 2011

Love your site Heidi!!! Thanks for all the recipes. A question on baking with non-wheat flours (am allergic to wheat but not coleiac). Which type of flour do you think would work best in place of the wheat for these muffins? Rye flour? A combination of rice and potato?
Thanks!

 

jennie
June 24, 2011

yum--just made these for breakfast. I'm at high altitude and had to make a few adjustments but they turned out beautifully. I found they made exactly one dozen, so I have some topping leftover. Saving that in the freezer for the next time I make these.

 

Mahnaz
June 26, 2011

I made these yesterday and they were very good. I did not use majority of the crumble mixture so I refroze them for another batch.
Thanks for the recipe.

 

Bella
June 27, 2011

I made these yesterday for my daughter's birthday party. I ended up not having enough butter in the house, so I added grape seed oil to make up the difference. I think I could have used about 20 to 50 grams less butter/oil, as it was a little challenging to blend the butter with the yogurt, and then with the batter. Heidi, have you ever measured it by metric weight when making this? I did the entire recipe that way, and am wondering if there was a conversion mis-calculation (it could have totally been me mis-measuring too). I did use liners. I think I did not bake the muffins quite long enough and they stuck to the liners a bit yesterday. It's better today with the ones that are left over tho -- they seem to let the paper out just fine. That said, they were well enjoyed by both children and adults (I did make 12 big ones and had batter for about 16 mini-ones). I added blueberries this time and felt like I could have been more generous with those. Thank you for this recipe!

 

LadyM
June 28, 2011

Awesome... I added some unsalted sunflower seeds, coconut, and raisins. I also used my silicone mini muffin pan and they turned out incredible, just a little bit of crusting around the edges. Have already shared this recipe with everyone I know.

 

Megan E.
June 29, 2011

The recipe looks really yummy. However, the amount of butter is killing me - it's currently half the calories of the muffins almost!!

So I was hoping I could do this:
7 oz butter (recipe)

2 oz butter
1 oz olive oil
4 oz unsweetened applesauce
(all together they would substitute)

Would this work? If it does, it brings the total down to 170 calories per muffin, with the crumble on top - that's totally doable!

Also, if I added blueberries, strawberries, nuts, etc - would I reduce the amount of sugar or liquid or what? I don't want them getting dry on me.

Thanks for the idea!