This moist oatmeal muffins recipe is so easy to make with shelf-stable ingredients. Plus, add your own mix-ins, from fruit to chocolate chips!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: muffins, oatmeal
Servings: 60muffins
Calories: 270kcal
Ingredients
6cupsold-fashioned oats
5cupsall-purpose flour
2cupsvery hot water
1cupmelted buttercan substitute for melted vegetable shortening
2cupssugar
4eggs
4cupsbuttermilk
5teaspoonsbaking soda
2teaspoonscinnamon
2teaspoonssalt
Instructions
For each batch, you can add 1/2 cup of mix-ins to one cup of batter. Mix-in ideas include blueberries, chocolate chips, sliced almonds, walnuts, chopped pecans, diced apples, dried cranberries or cherries, other dried fruit or berries, and chopped banana.
To make the oatmeal muffins
In a medium bowl, place 2 cups of oats and hot water. Stir and set aside.
6 cups old-fashioned oats, 2 cups very hot water
Place all of the 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 a large spoon until well combined.
Melt the shortening or butter, pour it into the hot oat mixture, and stir. Pour the hot oats into the batter and stir again until well combined. Cover and refrigerate at least overnight.
1 cup melted butter
Bake in a greased muffin tin or a muffin pan lined with cupcake papers at 400 for 20 minutes, or until lightly browned.
Notes
To make 4 muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about 1/2 cup of mix-ins.To make only one muffin: use 1/4 cup batter and approximately 2 tablespoons mix-ins.