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Hearty Breakfast Muffins

Hearty Breakfast Muffins

These Hearty Breakfast Muffins are packed with wholesome ingredients and bursting with flavor to kickstart your day. A quick and easy, healthier take on a classic muffin recipe perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Add-Ins
  • 1 cup blueberries
  • ½ cup chopped walnuts
  • ½ cup chocolate chips

Equipment

  • Oven
  • Muffin tin
  • Paper liners
  • Large bowl
  • Wooden skewer
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in any desired add-ins, such as blueberries, walnuts, or chocolate chips.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Don't overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins. Stir just until the wet and dry ingredients are combined. For extra moistness, let the batter rest for 15 minutes before baking. This allows the oats to absorb some of the liquid. Also, test for doneness by inserting a wooden skewer into the center of a muffin. If it comes out with wet batter, bake for a few more minutes. If you’re adding nuts, consider toasting them lightly for a richer flavor. Spread them on a baking sheet and bake for 5-7 minutes at 350°F (175°C), checking frequently to prevent burning. For a sweeter muffin, consider adding a streusel topping of butter, flour, and brown sugar before baking. Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.