Whole Wheat and Oatmeal Muffins
Whole Wheat and Oatmeal Muffins combine the comfort you get from a bowl of oatmeal with the joy of baked goods for breakfast. The hearty flavors of whole wheat flour and rolled oats predominate, with hints of cinnamon. The recipe calls for an overnight refrigerated soak of rolled oats in buttermilk. The payoff is a smooth texture and creamy oats. Adapted from Irish Oatmeal Muffins in The Breakfast Book by Marion Cunningham.
EQUIPMENT
- 1 standard 12 cup muffin tin
Ingredients
- 1 cup old fashioned rolled oats
- 2 cups buttermilk
- 2 large eggs
- ¾ cup brown sugar
- 2 Tablespoons melted butter
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Stir together oats and buttermilk. Cover and refrigerate overnight.
- Preheat oven to 400 degrees F. Grease the muffin tin.
- In a large bowl, beat together the eggs and sugar until smooth. Stir in the buttermilk-oats mixture. Pour in the melted butter and stir well.
- Add the flour, baking soda, salt, and cinnamon on top of the wet ingredients. Stir until just combined.
- Use a ¼ cup scoop to fill each cup of the muffin tin to the top.
- Bake for 20 minutes or until muffins are golden brown and set.
Notes
- While an overnight soak in buttermilk yields more of a moist texture, the recipe works with a quick soak. Stir together the oats and buttermilk first, then continue with the recipe as written.
- Because I don't go through whole wheat flour as quickly as all-purpose flour, I store it in the freezer per the suggestion on the packaging.
- I use an instant-read food thermometer to check the doneness of baked goods. For muffins, I aim for an internal temperature of 200 degrees F. Especially with a new recipe, I start checking a few minutes early and adjust cook time as needed to achieve the desired internal temperature.