These muffins are the best ever!
I have always enjoyed a good muffin, but these are better. These muffins have a reaction. Either a sigh or a pause and then a word about how they are just delicious. If you try these I am sure you will agree. You will find yourself making these on weekdays, special occasions and even company.
These muffins are standard fare at our house. They have went from the I will try this recipe to a ” family favorite “. Not only are they delicious they are easy and perfect for baking with little hands. The double chocolate muffins I make quite often but these have become a favorite and I make them monthly sometimes weekly. The best part about these muffins is its versatility. The oatmeal is the constant in the recipe that provides the necessary texture, but other than that go nuts! There are so many ways you can adapt them to fit the season or what your family loves. Here are a few of our favorite adaptions
1 cup blueberries, fresh or frozen and 3/4 cup white chocolate ( what is picture and my favorite)
1 cup raspberries, fresh or frozen and 3/4 cup dark chocolate
3/4 cup shredded apple and 1/2 cup walnuts
3/4 cup shredded carrot and 1/2 cup raisins or cranberries
1/2 cup coconut and 3/4 cup peanut butter chips
or just do all chocolate chips!
You really can do whatever fits you!
One Bowl Oatmeal Muffins
Note: Do make sure you plan ahead since the oats need to sit an hour to soak. Also, I use 1/2 cup white whole wheat flour and 1/2 cup all purpose flour and they come out perfect! Also, many times I have to bake 15 to 17 minutes just make sure you keep checking on your muffins.
1 cup buttermilk, room temperature
1 cup old fashion rolled oats
1 large egg, room temperature
1/4 cup raw cane sugar
1/2 cup unsalted butter, melted
1 cup plus 2 tablespoons unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup blueberries
3/4 cup white chocolate chips
- Combine buttermilk and oats in a large bowl and let stand for 1 hour.
- Preheat oven to 275 and line a muffin tin with paper liners or just spray the pan all over with cooking spray.
- Crack an egg into the oat mixture: add sugar and beat with a whisk to combine. Whisk in the melted butter.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold the batter with a spatula and be careful not to over mix.
- Add the blueberries and white chocolate ( or your add ins ) and combine into muffin batter gently but thoroughly. Use a 1/3 measuring cup and scoop biter into muffin tins you want them 3/4 full.
- Bake until light brown and tops spring back when gently touched about12 to 14 minutes ( sometimes I have to do 15 so make sure you just keep checking on them )
- cool in pan for a few minutes and then transfer muffins to a rack to cool completely.