These moist, tender and delicious Anytime, Any Kind Oatmeal Muffins can be made ahead and you probably have most if not all of the ingredients already.
Let me dive right in and tell you why these Any Time, Any Kind Oatmeal Muffins are wonderful and why you need to make them TODAY.
- You mix up the batter ahead of time and you probably have most, if not all of the ingredients already.
- The batter keeps for up to a month in your fridge, provided you use fresh eggs and milk (but why would you use old eggs and milk anyway, right?) This will probably remind you of that raisin bran muffin recipe but I actually like it better, so much more versatile and you don’t have to buy that gargantuan box of Raisin Bran.
- You can make just one muffin at a time, or five dozen at a time.
- You can mix in whatever you want to make whatever type of muffin you want.
- They are moist, so so moist, tender, so so tender, and delicious.
- They freeze well once they are baked – but even the batter freezes well before it is baked.
- They’re pretty darn healthy too.
Seriously, what are you waiting for?
You’ll need: Eggs, sugar, all purpose flour, salt, cinnamon, old fashioned oats, butter (can substitute shortening), baking soda, buttermilk, and hot hot hot water.
I know I like for y’all to use what you have on hand but I’d really like you to get old fashioned oats for this because they’re just so good with them and you CAN make do but if you buy generic old fashioned oats, they don’t cost very much – so you can justify it. If you don’t feel comfortable buying generic, pretend you are reaching for name brand and then put generic in your buggy and don’t tell them that they’re not Quaker. See the secret is, ingredients can’t read! So if you don’t tell them they’re not name brand they’ll never know ~beams~
Pour your boiling water over 2 cups of the oats. Set that aside to soak a bit while you work on the rest of the recipe.
Don’t worry, these exact instructions are below in the printable recipe at the bottom of this post 🙂
In a large dishpan or really big bowl place all of your remaining dry ingredients.
Stir ’em up good and then make a little well in the center kinda sorta like what you see pictured.
Crack your eggs in there… Get you a wooden spoon or something similar and beat ’em up a bit with it.
Add your milk….
You know that is a habit I had to work on breaking when I was cooking on television and camera for folks. Directors would always tell me I need to say “Break the eggs” instead of “break your eggs” and “pour the milk” instead of “pour your milk.”
Which is silly because if you’re cooking it at home along with me, I would fully expect it is your milk and your eggs…unless you borrowed them. In that case I’d say “Pour your neighbors milk….break your neighbors eggs…” So today, I’m talking however I want to because I may not be Leslie Gore, but it’s still my party.
Stir that up really good.
Any Time Any Kind Oatmeal Muffins are about to happen!
Stir your melted butter into the hot oats.
Dump that oat mixture into your batter and stir again.
This is what it will look like.
Cover that up and let sit at least overnight in the fridge.
When you’re ready for any time any kind oatmeal muffins, add mix ins…
1 cup of batter will make about 4 muffins. To every cup of batter, add about 1/2 cup of mix ins.
Pictured clockwise are: Almonds and dried cherries, chopped apple, blueberries, and chocolate chips.
Instructions for making one muffin are in the recipe card at the bottom of this post.
Just stir those up with a spoon until they are stirred in good.
Place Any Time Any Kind Oatmeal Muffins into a muffin tin that has been sprayed with cooking spray or muffin papers like I’m using here. Either one works just fine. Top with additional mix ins if you want – but you don’t have to.
Bake at 400 for 20 minutes, or until lightly browned on top. ENJOY!
- Baked muffins keep for up to three days if kept in a sealed container on the countertop, and at least a week if kept in the fridge.
- Prepared batter keeps for up to one month in the refrigerator, provided you use fresh eggs.
- This batter also freezes well, as do the prepared muffins!
I’d love to hear your mix in ideas for Any Time Any Kind Oatmeal Muffins!
What would you add to these muffins?
Please tell me your ideas in the comments section below! Also, do you have any earthquake stories?
- 6 Cups old Fashioned Oats
- 5 cups all purpose flour
- 2 cups very hot water
- 1 cup butter melted (can substitute melted vegetable shortening)
- 2 cups sugar
- 4 eggs
- 4 cups buttermilk
- 5 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons salt
- For each batch, you can add 1/2 cup mix ins to one cup of batter. Mix in ideas are: Blueberries, chocolate chips, sliced almonds, walnuts, chopped pecans, diced apples, dried cranberries or cherries, other dried fruit or berries, chopped banana
- In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
- Place all remaining dry ingredients into a large bowl or dishpan. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
- Melt shortening or butter and pour into hot oat mixture, stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about 1/2 cup of mix ins such as berries, chocolate chips, nuts, or dried fruit. See post above for more ideas.
To make only one muffin, use 1/4 cup batter and approximately 2 tablespoons mix ins.
- Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.
Batter keeps for up to a month. Prepared muffins freeze well as does batter.
Makes approximately 60 muffins. Batter can easily be halved.
You might also enjoy Crock Pot Chicken Tetrazzini – and how we changed our focus.
The art of being happy lies in the power of extracting
happiness from common things. — Henry Ward Beecher