This is seriously THE best oatmeal muffin recipe ever. (And I should know because I’m a muffin girl and I’ve tried a lot of them).
Besides the taste, the best thing about this muffin is that it’s made in only one bowl. One bowl equals less cleanup – always a plus in my book.
Best Ever One-Bowl Oatmeal Muffins
Note: the oats soak in the milk for one hour before adding the rest of the ingredients. Makes 12 medium muffins.
- 1 C buttermilk
- 1 C oats
- 1 large egg, at room temperature
- ¼ C dark brown sugar
- ½ C butter, melted and cooled slightly
- 1 C plus 2 T flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 C dried cherries or cranberries
- 1/2 C white chocolate chips
Combine buttermilk and oats in a large bowl and let stand one hour.
Preheat the oven to 375 degrees. Spray a twelve-cup muffin tin with Pam for Baking (LOVE that stuff). Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
Stir in flour, salt, baking powder, baking soda and spices. Do not overmix. Add dried fruit and white chocolate chips, combining gently.
Use a 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown, about 12 minutes.
Tips: If you are using quick oats, let it stand for a 1/2 hour. If you don’t have buttermilk, you can add one teaspoon of white vinegar to the milk instead.
Note: I stumbled upon it from a blog a while ago, but now I can’t remember which one. If you know whose recipe this is, please send me an email and I’ll be sure to link to the post.
Enjoy these for breakfast with some green tea or as an afternoon snack with a cold glass of milk. A word of caution, though, these muffins don’t last long in our house!