Oatmeal Muffins Recipe
A crumble-topped muffin recipe made with an oatmeal and yogurt base. Craggy, golden-topped, the last thing I'll bake before moving on to a new oven.
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.
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.
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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, meltedMuffin 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
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Comments
have fun settling into the new digs - enjoy the space!
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.
good luck with the move! I think these were the perfect send-off! :)
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.
Wonderful, wholesome muffins. The topping sounds especially delicious.
Bookmarked. :)
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!
Those look amazing (and healthy too)!
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!
Oh those look like the perfect thing to keep you energized through packing!
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..
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!
These look amazing! Good luck with the goodbye! :)
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)
They look mighty good!
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.
Oatmeal muffins are just so good and these look great!
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
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.
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.
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