A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Oat Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Oat Muffins Recipe

Comforting in its simplicity, with a slightly sweet nuttiness and satisfying tweedy texture from the oats, this muffin recipe is an excellent side for any meal, sweet or savory. Add up to one cup of fruit to the batter to customize it, if you'd like.

At a glance

12 muffins
Nutrition information


Choose your measure:

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 5 1/3 tablespoons (1/3 cup) melted unsalted butter, or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • coarse or cinnamon sugar, for topping (optional)


  1. Preheat the oven to 400°F. Lightly grease a standard muffin pan or line the pan with papers and grease the papers.
  2. In a large bowl, stir together the flour, oats, sugar, salt, and baking powder.
  3. In a separate bowl, beat together the milk, butter (or oil), eggs, and vanilla.
  4. Stir the wet ingredients into the dry, mixing only enough to combine evenly.
  5. Scoop the batter into the prepared pan. Sprinkle with sugar (if using).
  6. Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes before tipping the muffins out of the pan and returning to the rack to finish cooling completely.
  7. Store, wrapped, at room temperature for 2 days or freeze for longer storage.
  8. Yield: 1 dozen muffins

Nutrition Information

  • Serving Size 1 muffin, 64g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 180
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 33mg
  • Sodium 120mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 10g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.