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The Kitchn published an oatmeal muffin recipe that makes 12 muffins and takes about 10 minutes to prepare and 18 to 20 minutes to bake, in addition to a 20-minute oat-soaking step. The recipe uses rolled oats, milk, oil, dark brown sugar and cinnamon; the outlet says cooled muffins can be kept at room temperature for up to three days or frozen for up to three months.
The Kitchn has published a recipe for oatmeal muffins that makes 12 and combines rolled oats, dark brown sugar and cinnamon in a soft muffin, topped with oats and optional coarse sugar. The method includes a 20-minute soak for the oats before mixing and baking, a step the outlet says helps keep the crumb tender.
The recipe lists 10 minutes of preparation and 18 to 20 minutes of baking at 400°F, plus the separate 20-minute soaking period. Its ingredients include one cup of whole or 2% milk, half a cup of neutral oil, rolled oats, all-purpose flour, packed dark brown sugar, baking powder, cinnamon, salt, two eggs and vanilla extract. Turbinado or demerara sugar is listed as an optional topping. For another muffin option, see keto breakfast muffins.
To begin, the recipe directs cooks to stir one cup of rolled oats into the milk and oil and leave the mixture for 20 minutes. The eggs and vanilla are then whisked into the wet mixture. In a separate bowl, cooks combine the flour, brown sugar, baking powder, cinnamon and salt, then stir the wet ingredients into the dry ingredients until no dry flour remains.
The batter is divided among 12 lined muffin wells, topped with the remaining oats and, if desired, coarse sugar, and baked for 18 to 20 minutes. The recipe specifies old-fashioned rolled oats rather than instant or quick-cooking oats, which it says can become too mushy. Suggested additions include blueberries, diced apples, raisins, walnuts or pecans. For store-bought alternatives, browse grocery store muffins.
A Make-Ahead Breakfast in Twelve Portions
The recipe is presented as an option for breakfasts or snacks that can be prepared ahead, rather than as a new nutrition or health finding. A dozen muffins can be baked at once, and the outlet’s storage guidance gives readers a short-term plan for keeping them at room temperature and a longer option for freezing them.
For readers deciding whether to make the recipe, the most consequential practical detail is its timing: the listed 10 minutes of preparation does not include the 20-minute oat soak. The recipe also offers a swap from whole milk to 2% milk, while noting that the result may be slightly less rich and tender. The publication does not provide nutrition information in the supplied report.
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How the Recipe Builds Its Texture
The Kitchn describes the muffins as a cross between a bowl of oatmeal and a classic bakery muffin. Rolled oats provide a chewy texture, while brown sugar and cinnamon contribute sweetness and warm flavor. The outlet identifies soaking the oats in milk and oil before mixing as a key method detail intended to soften them and support a tender result.
The recipe tester, identified as The Kitchn’s deputy food editor Kristina Razon, reported a plush interior and slightly crunchy exterior, crediting the sugar topping for some of the crunch. That is the tester’s assessment, not an independently verified result for every batch. The source also says vegetable oil helps keep the muffins moist after cooling; individual outcomes can depend on ingredients and baking conditions.
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Nutrition and Batch Results Not Provided
The supplied report does not give nutrition values, ingredient-cost estimates or allergy substitutions. It also does not state how the muffins perform with alternatives such as gluten-free flour or egg replacements, so readers should not assume those changes will work without testing. The suggested fruit and nut additions are presented as options, but the source does not specify quantities or whether they change the baking time.
The tester’s description reflects one reported recipe test. The source does not provide broader testing data showing how reliably the same texture is achieved across different ovens or ingredient brands. Its stated storage periods are recipe guidance, not a substitute for checking muffins for spoilage.
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Storage Guidance and Reader Adaptations
The source gives readers a clear next step after baking: cool the muffins completely before storing them, to limit trapped steam that can soften the tops. It recommends an airtight container at room temperature for up to three days, or a freezer-safe container or bag for up to three months.
Readers can follow the base recipe or try the listed variations, including fruit or chopped nuts. The article provides no announcement of further testing or updates, so any additional ingredient guidance or nutrition details remain unconfirmed in the supplied material.
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Key Questions
How many oatmeal muffins does the recipe make?
The Kitchn recipe makes 12 muffins.
How long does the recipe take?
The listed preparation time is 10 minutes and baking takes 18 to 20 minutes at 400°F. The oats also soak for 20 minutes, so total elapsed time is longer than the listed preparation and baking times alone.
Can I use quick-cooking oats?
The recipe recommends old-fashioned rolled oats and advises against instant or quick-cooking oats, which it says may become too mushy.
How should the muffins be stored?
After cooling completely, store them in an airtight container at room temperature for up to three days, or freeze them in a freezer-safe container or bag for up to three months, according to the recipe.
Can I add fruit or nuts?
The recipe suggests folding in blueberries, diced apples, raisins, chopped walnuts or pecans before dividing the batter among the muffin wells. It does not specify amounts for these additions.
Source: rss
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