Oatmeal Muffins

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Oatmeal Muffins are an easy to make sweet oatmeal muffin recipe with the best brown sugar and cinnamon streusel on top.

December 19th is National Oatmeal Muffin Day! Since this variety of muffins are not an easy muffin to locate in a bakery or at your local market, you should bake them at home using this delicious recipe!

Share your oatmeal muffin creation on social media today using the hashtags #NationalOatmealMuffinDay, #OatmealMuffinDay and #RecipesForHolidays.

Be sure to follow my December Food Holidays page so you never miss a food holiday in the month of December!

“Muffins spelled backwards is what you do when you take them out of the oven!”

-Unknown

The History of Oatmeal Muffins:

British-style muffins were discovered by the Welsh in the 10th century. In the Middle Ages, muffin dough was cooked in a special ring-shaped mold placed directly on the stove or pan. English muffin recipes began to appear in the early 19th century.

American-style muffins made in a muffin pan originated in the mid-19th century.

In the mid 1800’s, Americans began adding healthier foods into their diets. So the addition of oats to create oatmeal muffins was born!

There’s a recipe for oatmeal muffins in Fanny Farmer’s The Boston Cooking School (1896), but it includes yeast and a rising time. Traditional quick-cooking muffins that we know of today do not require any yeast or rising time.

The 1920’s saw the first muffin mix created by Mr. McCollum of New Brunswick, NJ. Packaged mixes were not widely available until the 1950’s. The 50’s also saw muffins being marketed as baked goods for the first time since preservatives kept them from going quickly going stale.

Ingredients needed:

• all purpose flour
• quick cooking oats
• brown sugar
• baking powder
• salt
• whole milk
• unsalted butter
• eggs
• vanilla extract
• ground cinnamon

How to make Oatmeal Muffins:

The complete, printable recipe is at the end of this post.

Preheat the oven to 375 degrees F.

In a medium bowl, whisk together the flour, oats, brown sugar, baking powder and salt.

In a separate bowl, whisk together the milk, butter, eggs and vanilla. Combine the dry and wet ingredients, and scoop the batter into a greased muffin tin.

MAKE THE STREUSEL:

In a medium bowl, whisk together the oats, flour, brown sugar and cinnamon. Add the butter and use a pastry blender (or 2 knives) to cut it into the dry ingredients until the streusel resembles crumbs. Spoon it on top of the muffin batter in the pan.

Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

They will look crisp on top, with a wonderful golden streusel.

Enjoy these delicious, simple muffins for breakfast or as an afternoon snack!

Fun Facts about Oatmeal Muffins:

• The word “muffin” is derived from the French word moufflet, which is often applied to breads and means “soft.”
• Oatmeal muffins are made in a muffin pan. There is no yeast added, and no rising time is involved.
• They can be made sweet (with fruit) or savory (with cheese or corn).
• Nuts can be added to oatmeal muffins to increase the nutritional benefit.
• Muffins are most often enjoyed as a breakfast treat.
• The most popular muffin flavors are blueberry and banana nut.