I love muffins! I love them even more than cupcakes. Yes, I said it. I am not a huge fan of cupcakes. Don’t get me wrong, I don’t dislike them, they are just not as high on my list as muffins or cake. The main reason is because I don’t love making cupcakes but I LOVE making muffins. That would probably attribute to the success rate. My success with muffins is 100% of the time but not even close with cupcakes. I am yet to find that perfect cupcakes recipe that works for me. If you know any, throw them my way!
Back to muffins! I love how perfect my muffins come out every time, so I like to experiment. It’s a lot more fun to experiment with something that has a high chance of coming out perfectly delicious.
Today, I was experimenting with oat muffins. I’ve never made one before and I wanted to try. We love oatmeal cookies so I figured this was a safe bet even if I screw up. I didn’t!
Actually, this is the absolute best muffins that I’ve ever made! These muffins can go neck and neck with my Dark Chocolate Zucchini Muffins. Remember those? Yes, that good! I couldn’t wait to share the recipe with you. I have recipes piled up sky high (I even have some from 6 months ago) and need to be shared. However, these needed to be shared right away!
Cinnamon Honey Oat Muffins
1 3/4 cups oats
1 cup unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark brown sugar
2 eggs, room temperature
3/4 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
2 -3 tbs honey
1. Preheat the oven to 375. Grease the muffin pan and line with paper liners.
2. In a large mixing bowl, whisk eggs and sugar until well combined. Add buttermilk, oil, vanilla extract and honey. Whisk until all ingredients are combined.
3. Whisk in the oats.
4. Sift the flour, baking soda, baking powder and cinnamon together. Add the dry flour mixture to the batter. Whisk until just combined, don’t over-mix.
5. Divide the batter between the muffin pan cups, 3/4 full. Bake for 13 minutes. Do a toothpick test to make sure they are done in the center.
6. Let cool for 10 minutes in the muffin pan before taking the muffins out of the pan.
Hi. I know this is an older recipe, but I just made these this morning. Sadly, I found them a little dry and lacking flavour. They were tasty with some butter, though. Thank you for sharing your recipe. 🙂
Hi Lynda! I’m so sorry you didn’t like the muffins as much. You can try adding a little more cinnamon and honey if you want to give then a try again. Thank you for letting me know and I will try them again to see how I can improve 🙂
I made these muffins last night for an event at the office, they turned out great! I’ve never made something like this from scratch before, and I appreciate that the instructions were easy to follow. I also like that they aren’t too sweet like muffins you would get in a coffee shop.
I’m so happy you liked them, Steph! I hope everyone in the office enjoys them as well 🙂
Thank you for your sweet comment!
I just made these, they are terrible.
I’m sorry you didn’t like them, James! What didn’t you like about these muffins?
(Sorry for the late response, I didn’t see your comment.)
amy @ fearless homemaker says
I made these over the weekend and they are fantastic! Hoping to put ’em on my blog later this week in case you want to check ’em out. =) Thank you for the fab recipe!
So glad you like it, Amy! Can’t wait to see how they turned out 🙂
I made this for breakfast this morning, for Mother’s Day! It is soooooo good! I am also a muffin girl – hehe. I made it in cofee cake form though as I ran out of muffin papers and used all honey and threw in some wild blueberries. I didn’t have buttermilk and made my own with lemon juice. with all those changes it still came out delicious! This is a great recipe. I look forward to using it all the time and just adding what I like. Chocolate chips may be next!
I am SO glad you liked it! Thank you for such a sweet comment! (I’m happy that you were able to substitute what you needed)