Oatmeal Muffins

Oatmeal Muffins Recipe

These oatmeal 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.

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 minutes - Cook time: 35 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • 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.

    Linsey
  • 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!

    Heidi
  • 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 :)

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

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

    Paula at Dishing The Divine
  • 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!

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

    Heather
  • I love a wholesome recipe like this. Beautiful!

    Katrina
  • 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

    kamran siddiqi
  • 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

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

    Hannah at FleurDeLicious
  • 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!

    Ashlae
  • 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.

    Samantha Angela @ Bikini Birthday
  • 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. :)

    Laura @ Sprint 2 the Table
  • 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

    blakely@ladylovefood
  • 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.

    Jess
  • 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!

    linsiloo
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