Oatmeal Muffins

This muffin recipe is amazing! I baked a batch last night. I added dried mixed berries and almonds. Love this! Thank you!

Hi Heidi
hope you’re loving your new home and that the move went smoothly. I made these this morning and they came out great! I used goats’ yogurt and butter so they’re dairy free too. nice one! Thanks for the recipe!

SO GOOD!!! My son loved them and my nieces asked for more. I will for sure be making these again…soon! Thanks:)

Those look delicious! Your site, your photos, everything is so beautiful. Your site has been a big inspiration to me. I’ve got a long way to go, but having a cooking blog has been such a fun experience! 🙂

I just made these… I halved the recipe and ended up with 8 muffins. They were perfect for dinner. Not too sweet, but enough to make me smile. We now look forward to enjoying the rest for breakfast.

These were a big hit! So buttery and delicious. I have been experimenting with my new food mill so I did alter the recipe and milled fresh buckwheat, oat and spelt. Thank you so much for this great recipe and will definitely make them again.

I made these last friday and they turned out great. They were gone by saturday, we loved them 😉 Thanks for the recipe!

Those muffins look delicious and a perfect way to introduce more grain/bran type foods into one’s diet, which is exactly what I need to do.
And the crumble on top, genius!
Cheers!
Virginia

I made these today and they are amazing! Oatmeal recipes always sound good to me, but often times the results are lack luster. I am happy to say that is not the case with these. I used half low fat plain yogurt and half light sour cream ( I didn’t realize I didn’t have enough yogurt until I was already in process) and it turned out great. I will definitely be making these again soon. Thanks Heidi!

These are making me very hungry right now, they look delicious! Thanks for sharing.
Do you recommend any special muffin/cupcake pans? What do you use or has anyone found any that work really well?
Thanks,
Liz-CoolProducts

I love the simplicity and heartiness of these oatmeal muffins! My stomach in gnawing at me right now so it looks like I may need to make a batch soon 😉

I made these last night and they are amazing!!! I brought them into work and everyone couldn’t believe how moist and delicious they were! I feel soooo fortunate to have met you at the book signing in Berkeley a few months ago! I am never disappointed with any recipe I try! Keep them coming! 🙂
HS: Thanks Jennifer! Thanks again for coming to the signing – so happy you’re enjoying the book.

These look amazing and would be absolutely scrumptious in the morning with a cup of fruit. Can’t wait to try them.

Made these this morning, and WOW. Sooo good. I’m looking over the recipe and (I can’t say I’m surprised) I added the wrong amount of butter. Your 7/8th’s threw me and I added half the amount. I wanted to post this so you know how amazing they turned out even with just less than a stick of butter. Still really moist. I also added blueberries so maybe that helped. Also didn’t divide dough into 3 pucks just stuck the bowl in the freezer and it chilled/crumbled just fine. : ) Thanks for the amazing recipe!!
HS: Love hearing this, thanks for the feedback Shelly!

Made these over the weekend. Love the taste. I added maple syrup for sweetness. My tops didn’t come out as puffy and craggy as yours though, more flat-like. I sifted the flour and hand-wisked the eggs – other suggestions for puffiness?

Made these the other day and added 2 grated apples and some cinnamon. WOW – so yummy! My new favourite muffins. Love your work Heidi.

Made these for breakfast yesterday and they were fabulous! Didn’t know what to expect since they seemed like all really normal ingredients, but they came out with this tangy flavor from the yogurt and delicious sweetness from the topping. I may have single-handedly eaten eight in the last 24 hours! Great recipe and my whole family loved them! Thanks!

made these muffins today and loved them!!! Thank you so much! I put in some strawberry pieces that I had chopped up then frozen. These definitely made it wetter, but still cooked through. Also swapped 1/4 cup almond pulp leftover from making almond milk for the the same amount of flour in the crumble. To respond to some other commenters: the butter is delicious, don’t skimp!

These muffins look delicious!! I was just looking for something different to make for breakfast this morning – and these fit the bill perfectly. Thank you! 🙂

I made these this morning and they were awesome! The crumb was a little dry – could have been my 100% whole wheat flour – but I added a little bit of water and it worked out.

This look incredible! I just whipped up a batch of them – with maple, brown sugar and walnuts. Sunday morning oatmeal has never smelled so good!
PS – your book is still available at Chapters in Canada & they will ship it to the US.

Love the look of these muffins… I will have to try them… Good luck with your move…. ;o)

Made these yummy muffins this morning. Added about 1 1/4 cup of diced rhubarb and upped the sugar a bit to balance out the sour. So delicious and moist, wholesome while still feeling like such a treat.

I just made these, and they are delicious!

made these the other day didn’t have a freezer so i kinda just spread the topping in the top and it came out nice and crunchy gonna try again today but I’ll add bananas.

Oh! you have done it again! perfect timing for this muffin. We just drove across country and transplanted ourselves in Los Angeles, and this unusually cloudy, cool day was just begging for some warmth and comfort food. Plus I am coveting that muffin tin…I would love to know your secrets on finding them! Good luck with your new adventure!
-Chandra

I didn’t have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!

Hi Heidi – I live in Zimbabwe and I love your recipes! Have the second batch of these in my oven (crossing fingers the electricity stays on!) I have taught some of the local people here your recipes and they work everytime! Love them! Thanks so much! Good luck with your move!

That looks amazing and hearty!

Ground whole (pitted) dates would be a great substitute for the sugar in the crumble mixture.

Love the details on the baking tin. The muffins are awesome too. I just get caught up in the shots of all the cool accessories. I am a little obsessed with beautiful, old, curvy, carved dishwear. Back to the muffins, the recipe is beautiful. I will try them and experiment with zest, cocoa and chili flakes.

Heidi, I particularly enjoy the whole grain recipes you post~as grains are my thang~(we met briefly at the Whole Grains Council Conference). I’m going to revamp my recipe for wheat berry oat muffins from some of your tips here today. Thanks for the continued inspiration and happy new beginnings to you!

Hi, I love muffins too and can’t wait to try these! Someone mentioned incorporating banana, but you were concerned about them being too wet…would it mess up the chemistry to substitute some of the banana puree for the yogurt? Just a thought

I’m so happy to see these!! I have literally half a cupboard full of oats right now, I look forward to having muffins instead!

This looks amazing, will try making these for brunch this weekend! Even though I’m a bit phobic of baking… 🙂

It’s the first time i’m doing one of yours recipes. Thank you it’s delicious.

Heidi, these oatmeal/yogurt muffins sound great and I also love the crumb topping idea. But here’s my question–do have suggestions for reducing the butter–replacing some with oil perhaps?? Sorry, I love butter too but wondered if I could the fat a bit…

Somehow I’m only now finding your blog. It’s AMAZING! But I’m sure you know. I can’t wait to get your book. And I can’t wait to try this recipe — I’ve bee sort of obsessed with oats lately, substituting for a little flour here in there in all sorts of recipes, and making granola like a mad woman. Thanks again!

They look lovely, tasty, healthy… This muffins will be the perfect breakfast next weekend. Thank you for always sharing these amazing recipes!

Love your website! Just purchased your cookbooks and can’t wait to make the pea soup for guests. I too hate moving but, understand your desire and need for the extra bits! Best with the move.

These I HAVE to try! They look delicious. Another great way to incorporate oatmeal in the morning. I tried your baked oatmeal from your new book and have already made it multiple times. Can’t wait to try these too. Good luck with your move.

These muffins look wonderful, especially with the crumb topping!

the photo looks so “gourmande” !

hi heidi from an SF ex-pat! do you think that honey would alter the texture instead of the sugar in the muffin? i’m trying to keep refined sugar from my toddler’s diet – – i might try it and see how it goes. i’d keep it for the crumble and do some with, some without. i’m down in new zealand and often i find my ‘substitutions’ end in failure! (flour is different as well – no ww pastry to be found only “wholemeal” which seems refined somehow).
HS: HI Sara – I worry that a honey substitute here would definitely require some trial & error, not a straight swap and an adjustment of baking temp.

Oooh, I may just have to try these! I love a good oatmeal muffin with some fresh homemade butter (ala cream in a baby food jar being shaken to oblivion) in the morning. Now to find a decent chai mix to pair it with! 😉

I love these muffins! Baked goods that can go from sweet to savory really appeal to me.

love the idea oatmeal muffins. I have been making oatmeal every morning for my fiance and have been wanting to do something different. And these muffins are perfect! Thanks

Can anyone tell me whether wheat pastry flour can be substituted with just plain whole wheat flour. I can’t find pastry flour! Thanks

Can we use greek yogurt?

I ran home from work and IMMEDIATELY made these. They are delicious….mostly because they taste like butter. I almost couldn’t do it, 1-1/3 cup of butter…..that is quite a bit. But I thought: What the heck! I want those now!
I put in about 2 tbsp. of honey because I like my muffins a little sweet, but they definitely didn’t need it.
I get that I don’t need to use all of the crumble, but is there any way to reduce the 7/8 cup of butter in the muffin batter? I feel like with egg and yogurt you maybe wouldn’t need so much?

My daughter makes a variation of these; she adds chopped apple into the mix. It’s delish!

These look yummy and I want to make them today. I was wondering if I could make it completely out of TJ’s whole wheat unbleached flour, without changing the measurements. So that would be 200g of whole wheat flour… thoughts?
HS: Hi Suki – try 100g apf + 100g wwf for starters, and then up the percentage of ww in each successive batch until they are where you like them 🙂

Those look absolutely amazing !! Im gonna make a batch this weekend !

These look A.M.A.Z.I.N.G!
perfect for my on-the-train breakfast
yummy

Hi…
I need your advice on what type of biscuit is more marketable if I want to do it in a big scale and it must be a halal products.
Best Regards

These look great! I made the crumble before and will have to make some up for these.
Good luck on the move!

well! i’m home sick on the couch, wretchedly poking around the interwebs…and these muffins made me perk right up. first because i realized your muffin pan is a cousin of the ovenex cookie sheets i inherited from my grandmother (and which i love, because they give a secret patterny bottom to cookies), and then because dang, those muffins look gooood. thx! 🙂
HS: Get well soon Heather.

Looks like a great, basic muffin recipe, and I love baking with yogurt. I would like to top them with the sugared sunflower seeds (can’t remember exactly what you called them) from your latest book. Good luck with the move!
HS: Thanks Rachel – you mean the Muscovado seeds, right? Great call. Actually, I bet those would be great with some sort of sugar crust on the Millet Muffins too….

Beautiful. I’ve long lamented how sweet muffins tend to be, but that’s the beauty of making them at home. These look delicious.

Yes, thank you! I’m always on the lookout for great muffin recipes. And oatmeal, to boot. Yay for healthy fiber.

these look phenomenal. i too love yogurt in muffins – i’m all about that sweet tang and creamy consistency. good luck with the move! finding a new oven is a big deal.

Oh shoot! Just re-read and saw that you reccommend using berries or dried fruit! questioned already answered. I like your style 😉

I always love a good crumble topping! These muffins sound fabulous Heidi. Definitely going to be making these for my next brunch. Do you think it would affect the batter consistancy if I added some chopped fruit (like banana or berries) or do you think a dried fruit would work better ?

That texture looks unbelievable!

Love the photo! I just want to reach into the frame and eat it. I make a homemade energy bar with yogurt and oats and my kids love it.

I can’t wait to make these, and so excited to see that they use yogurt. I’ve started making my own and want to use it for everything at this point! As for the crumble, great to know it can be frozen. I dont’ think I can make a muffin without crumble these days either!

Baked up a batch of these tonight…..thought it would be yummy to stir in the end of a batch of rhubarb compote I had. Sadly, after 50 mins of baking they came out really wet and disappointing. So moral of the story-stick to the recipe!

I can’t wait to try these out!

Heidi – what can I use instead of whole wheat pastry flour? I have “regular” whole wheat flour – but wasn’t sure if it needed to be the pastry kind… just trying to use what I have on hand. 🙂
HS: Hi Eleanor – I think I’d do a blend of 50% all-purpose flour + 50% whole wheat flour for the first attempt, and then if you like them, amp up the WW in later batches. I worry that 100% whole wheat flour might be too heavy/dense, but I could be wrong!

I made these tonight for my parents and sister and they were absolutely delicious! They loved them. I added blueberries as well and they were certainly some of the best muffins I’ve ever tasted. Thank you so much for the recipe, and good luck with your move!

Did you use non-, low- or full-fat yogurt? I typically have non-fat Fage yogurt on hand. Would this work?
HS: I used full-fat yogurt, but I’m sure low-fat or low-fat Greek would work well. I think I’d skip on non-fat…

Has anyone made these muffins using olive or grapeseed oil – or even applesauce in place of the butter? I try not to use butter due to cholesterol issues. The muffins look yummy.

Wonderful, wholesome muffins. The topping sounds especially delicious.

Bookmarked. 🙂

What a serendipitous recipe – I was literally just looking for something to replace my regular muffin recipe as I’m tiring of it! Love that you use 1/2 white and 1/2 whole grain flour – I always modify recipes to do the same! Just found your site the other day and love it, thank you so much for sharing. Best wishes from British Columbia, Canada!

those look great – i’m always looking for a way to use oats which for some reason seem to be very “grounding” for me. thoughts on baking in a bread pan rather than as muffins since it makes a non-standard amount??? best of luck w/ the move.
HS: I like the idea – I’m a little worried about the reality though. There is something about the standard muffin size, or smaller, that works well with this batter. I’m a littler worried about what might happen to the center of a loaf version. Report back if you give it a try – I’d love to know!

loved the oatmeal muffins exactly as they are!
will try a few add-ins on my next baking spree!
best of luck with your move and new home. love the idea of new adventures and memories to make a new abode more intimate and ‘ours’!
enjoy it!

I have never cooked with soy yogurt – do you think that something that would work in these? I know you replied to someone saying Greek would probably work, but soy yogurt is much runnier. Thanks! These look delicious!!
HS: Hi Lynsey – Hmm. I’m not sure. I’m assuming you’re looking for a non-dairy option? Any one else have ideas on this front? I’m not the biggest fan of the flavor of most “soy-dairy” products – milk, yogurt, etc.

I think that my little 12 cup mini muffin tray would be perfect for the left over batter after you fill the normal size muffin tray…. That is perfect for my little guys – they love mini muffins!!!

holy cow. just this morning I was thinking that I need a recipe for oatmeal (porridge) muffins and BAM here it is. wow. I will make them tomorrow morning.

Another winning recipe with ingredients I have on hand, now I hope it’s permissible to add a couple more items, say pecans, dried cherries, coconut and candied ginger.
I know… I just can’t leave any recipe alone 😉

Making these tonight! I happen to own a 12-cup muffin tin and a 6-cup muffin tin, so a batch of 1.5 dozen is perfect for me. This may be the only recipe I’ve ever found that actually matches my odd muffin tin collection.

I love yogurt base for muffins and cookies. I even use silken tofu sometimes!

They look mighty good!

Thank You for using grams next to cups and ozs, I really do not like to calculate it.

Oatmeal muffins are just so good and these look great!

Oatmeal muffins with a liitle somethin’ special. I love it. I will be making these with my son in the morning. You had me at that first photo.

I just baked some very similar muffins the other day, but with banana and toasted walnuts in the batter. Super yummy and not too sweet, just the way I like them! Happy moving!
HS: Hi Jackqui – I love the idea of trying to work banana in here – my only concern is that they might bake up wet. I think this might be one of those cases where I’d try to dry out the banana in the oven before incorporating it in the batter? It’s totally possible I’m over thinking this – let me know if you give it a try.

We love muffins at our house, it seems like there’s nothing that a warm muffin can’t cure. The millet muffins were a big hit and I’m sure these will be too. Thanks.
I smile a little every time I see your muffin pan, I have the same one – from a yard sale I think.

Mmm, those look delicious! I totally agree, you really could take these in a million different directions. I’m definitely going to bookmark this to try out 🙂 Thank you!

Those look so delicious, Heidi. And what a great tip about the muffin tin, I never remember to take them out right away but I’ll be much more vigilant now 🙂

Craggy works for me! Not to sweet oatmeal muffins are perfect. And who can resist a crunchy topping?

we’re on the same wavelength – i’m making granola muffins tomorrow!

Crumble-topped with an oatmeal and yogurt base = YES!!!
And good luck on your move and getting settled in your new kitchen!
And that’s a true cook, chef, and foodie in you who pays homage and gives a moment of silence, so to speak, for you beloved kitchen and oven that you’re leaving behind. Very sweet 🙂
Cant wait to see what you make in the new oven!

I have never met an oatmeal muffin I didn’t love, but one with a little crumble on top sounds phenomenal! Perfect for breakfast 🙂

I love a wholesome recipe like this. Beautiful!

What a fantastic recipe. Can’t wait to try it with all kinds of mix-ins, love that it’s customizable. Thanks!

These muffins look absolutely fantastic.

These look scrumptious! I wonder if I could easily “veganize” them- I may have to give it a try!

I prefer my muffins not too sweet and I love a crumble on top of a muffin.
I appreciate the weight measures for this because I find that volume measure tend to be hit or miss in my kitchen.

Thank you for posting this ‘student budget friendly’ recipe! Good luck with saying goodbye to your apartement, and welcoming the new one.. hope your new oven will be a good friend to you too! (my last oven hated me and my bakes, therefore it also is my last oven, and not the current one)

Do you think this crumble would work on your Millet Muffins because I made those and they were amazing!!!
HS: I don’t see why not – although, I imagine the millet muffins would be great with a crunchy sugar top. Or do a lemon-zested version of the crumble!