MuffinsAmericanEasy

Oat and Honey Muffins

Name: Oat and Honey Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour; 1 cup (100 g) old-fashioned rolled oats; 2 teaspoons (10 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 2 large eggs, at room temperature; ½ cup (170 g) honey; ⅓ cup (75 g) unsalted butter, melted and cooled slightly; ½ cup (120 ml) whole milk; 1 teaspoon (5 ml) pure vanilla extract

From the MyKitchenBank Kitchen

Light, tender muffins naturally sweetened with honey and made hearty with rolled oats. Perfect for a quick breakfast or snack, these are simple enough to mix up on a weekday morning and taste best served warm with butter and jam.

Prep: 10 min
Cook: 23 min
Wait: 5 min
Total: 38 min
Makes: 12 muffins

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Steps

Before you start

Preheat your oven to 375°F (190°C) before you begin mixing.
Bring eggs to room temperature—place cold eggs in warm water for 5 minutes if needed.
Prepare a 12-cup muffin tin with paper liners or lightly grease each cup.
Have a wire cooling rack ready for the finished muffins.

1
Preheat oven and prepare tinOven 375°F / 190°C
- Position an oven rack in the middle of the oven and preheat to 375°F (190°C).
- While the oven heats, prepare a 12-cup muffin tin by inserting a paper liner into each cup, or lightly grease each cup with cooking spray, oil, or butter.
- Set the prepared tin aside on the counter.
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Tip: Paper liners make removing muffins easier and keep them from sticking to the bottom of the tin.
2
Mix wet ingredients
- In a large mixing bowl, crack 2 large eggs (at room temperature) and whisk vigorously for about 30 seconds until well beaten.
- Pour in ½ cup (170g) honey, ⅓ cup (75g) melted unsalted butter (cooled slightly), ½ cup (120ml) whole milk, and 1 teaspoon (5ml) pure vanilla extract.
- Whisk for about 1 minute until the mixture is smooth and uniform, with no streaks of honey or unincorporated egg white visible.
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Ready when: Mixture is smooth and uniform with no streaks
Tip: Room temperature eggs blend more smoothly and create a more tender crumb. If your eggs are straight from the fridge, they will take longer to incorporate.
3
Add dry ingredients and fold
- Scatter 1½ cups (190g) all-purpose flour, 1 cup (100g) old-fashioned rolled oats, 2 teaspoons (10g) baking powder, and ¼ teaspoon (1.5g) fine sea salt directly over the wet mixture in the bowl.
- Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture with about 8–10 broad strokes until the flour is mostly moistened and the mixture comes together into a shaggy batter.
- Stop while there are still visible lumps of flour and streaks throughout—do not overmix.
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Ready when: Mixture is just combined with visible lumps and flour streaks
Tip: Overmixing is the biggest mistake in muffin-making. Lumpy batter makes tender muffins; smooth batter makes dense, tough ones. Stop stirring as soon as the flour disappears.
4
Fill muffin cups
- Divide the batter evenly among the 12 prepared muffin cups.
- Use an ice cream scoop (about 3 tablespoons per scoop) or a spoon to portion the batter, filling each cup about ¾ full.
- The batter should reach nearly to the rim of the liner or cup but should not overflow.
- If you overfill, the muffins will dome excessively and may crack.
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Ready when: All 12 cups are filled evenly to about ¾ full
Tip: An ice cream scoop ensures even portions and consistent baking time across all muffins. Wet the scoop briefly between scoops if the batter is very thick.
5
Bake until goldenOven 375°F / 190°C
- Transfer the filled muffin tin to the preheated 375°F (190°C) oven and bake for 20–25 minutes.
- The muffin tops should be golden brown and will spring back immediately when you lightly press them with your fingertip.
- Insert a wooden toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs.
- The muffins will smell sweet and fragrant when done.
- If the tops are browning too quickly but the centers are still soft, loosely tent the tin with aluminum foil for the last 5 minutes.
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Ready when: Tops are golden brown, spring back when pressed, toothpick comes out clean or with just a few moist crumbs
Tip: Oven temperatures vary; start checking at 20 minutes. Overbaked muffins become dry, so err on the side of slightly underbaked.
6
Cool and remove from tin
- Remove the muffin tin from the oven using oven mitts (the tin will be very hot).
- Let the muffins rest in the tin for 5 minutes.
- This allows them to firm up slightly so they release cleanly without breaking apart.
- After 5 minutes, turn the muffins out onto a wire cooling rack.
- Serve them warm or at room temperature.
- They are delicious with butter and jam, or plain with a cup of coffee.
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Ready when: Muffins release cleanly from tin and are cool enough to handle
Tip: Don't leave muffins in the hot tin longer than 5 minutes, or residual heat will dry them out.

Good to know

Tips

Do not overmix the batter—lumps are your friend. Overmixing develops gluten, which makes muffins tough and dense. Stop stirring as soon as you see mostly moistened flour.
Room temperature eggs blend more smoothly and create a lighter crumb. If your eggs are cold, place them in a bowl of warm water for 5–10 minutes before cracking them in.
For spiced muffins, stir 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg into the dry ingredients before folding.
To add texture and nutrition, fold ½ cup chopped walnuts, pecans, chocolate chips, or fresh berries into the batter just after combining the wet and dry ingredients, before filling the muffin cups.

Make ahead

The batter can be mixed and refrigerated (in a covered bowl) for up to 2 hours before baking; it may thicken slightly, so you may need an extra moment or two of folding before filling the cups. Finished muffins can be baked a full day ahead and stored in an airtight container.

Storage & reheating

Room temperature: Store in an airtight container or sealed on a plate for up to 2 days. Refrigerator: In an airtight container for up to 5 days. Freezer: In a freezer-safe bag or container (layer them with parchment to prevent sticking) for up to 2 months. Thaw at room temperature for 30–45 minutes, or reheat wrapped loosely in foil at 300°F (150°C) for 8–10 minutes to freshen.

Substitutions

honey → light or dark brown sugar (packed). Use the same weight: 170g packed brown sugar. This creates moister, denser muffins with deeper molasses flavor.
all-purpose flour → whole wheat pastry flour. Replace up to half the all-purpose flour with whole wheat pastry flour (95g each, 190g total). Muffins will be slightly denser and more nutritious with a nuttier taste.
whole milk → plain Greek yogurt or regular yogurt (thinned). Use ½ cup (120g) yogurt. If using thick Greek yogurt, thin it with 2–3 tablespoons of water. Muffins will be tangier and slightly moister.
honey → pure maple syrup. Use the same weight (170g). Muffins will have subtle maple flavor and slightly thinner, more tender crumb.