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.

Oatmeal Muffins

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.

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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, 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 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!

Ursula

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

Luz

These look A.M.A.Z.I.N.G! perfect for my on-the-train breakfast yummy

ruthie@thetwicebitten

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

Kathy

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...

Beth

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.

Jtw

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

Matt @ Startingtocook

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.

heather

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!

Charly

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....

Rachel (Olalliberry)

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!

jacquie

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!

Elizabeth fr AsianinAmericamag

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

heather @ chiknpastry

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!

sassygirl711

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.

Lynsey

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

debbie

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.

Kathleen Curran-Cheng

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

meg

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!!!

Melanie

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