Whole-Grain Oatmeal Muffins

Before you start

These are everyday breakfast muffins: hearty, only lightly sweet and soft enough to eat plain. Rolled oats provide the texture and flavor, and soaking them in milk for 20 minutes before mixing is what keeps them from tasting dry or chewy. The soaked oats behave almost like cooked oatmeal folded into the batter, which gives a moist, slightly dense crumb.

White whole wheat flour is milled from a pale variety of wheat, so it adds whole-grain flavor without the heaviness or bitterness of regular whole wheat. Maple syrup and a little brown sugar sweeten the batter just enough. Because there is less sugar and fat than in a bakery muffin, these brown more slowly and stay paler; judge them by the spring of the top rather than color.

Ingredients

• Soaker100 g (1 cup) old-fashioned rolled oats — plus 2 tbsp for topping
• 240 ml (1 cup) milk
• Batter130 g (1 cup, spooned and leveled) white whole wheat flour
• 1½ tsp (6 g) baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 1 tsp ground cinnamon
• 1 large egg
• 80 ml (¼ cup plus 1 tbsp) pure maple syrup
• 50 g (¼ cup packed) light brown sugar
• 60 ml (¼ cup) neutral oil or melted butter
• 120 g (½ cup) plain yogurt
• 1 tsp vanilla extract
• 100 g (⅔ cup) blueberries, chopped nuts or raisins — optional

Method

1. Stir the oats and milk together in a large bowl and let them soak for 20 minutes, until the oats are soft and most of the milk is absorbed. Toward the end, heat the oven to 190°C (375°F) and line or grease the muffin pan.
2. Whisk the flour, baking powder, baking soda, salt and cinnamon in a separate bowl.
3. Add the egg, maple syrup, brown sugar, oil, yogurt and vanilla to the soaked oats and stir until well combined.
4. Fold in the dry ingredients until just moistened, then fold in the blueberries, nuts or raisins if using. The batter should be thick and oaty.
5. Divide among the cups, filling them nearly to the top. Scatter the reserved oats over the tops.
6. Bake for 18 to 20 minutes, until the tops spring back and a toothpick in the center comes out clean. The tops will be light golden.
7. Cool in the pan for 5 minutes, then move to a rack and cool for at least 5 minutes more before eating.

Tips for success

• Use old-fashioned rolled oats. Quick oats turn pasty, and steel-cut oats stay hard even after soaking.
• You can soak the oats in the refrigerator overnight, covered, and finish the muffins in the morning.
• Taste for sweetness by trying a baked muffin, not the batter; if you want them sweeter next time, add 25 g more brown sugar.

Substitutions

White whole wheat flour

All-purpose flour at the same weight gives a lighter, softer muffin. Regular whole wheat works but tastes stronger and makes a denser crumb.

Maple syrup

Honey at the same volume. The muffins brown a little faster and taste floral.

Milk and yogurt

Unsweetened plant milk and a plant-based yogurt work. The crumb is a little less tender.

Variations

Banana oat

Replace the yogurt with 120 g mashed ripe banana and reduce the brown sugar to 25 g.

Apple raisin oat

Fold in 100 g finely diced apple and 50 g raisins and add ¼ tsp nutmeg.

Troubleshooting

Chewy or dry muffins

The oats were not soaked long enough, or quick or steel-cut oats were used. Soak rolled oats for at least 20 minutes.

Gummy centers

The muffins were underbaked, or a lot of wet fruit was added. Bake until the top springs back and use frozen berries straight from the freezer.

Bland flavor

Too little salt or spice for a lightly sweet batter. Do not skip the salt, and add vanilla and cinnamon generously.

Storage

Store at room temperature for 1 day, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; microwave a frozen muffin for 30 to 40 seconds.

Safety notes

Do not taste the raw batter, which contains raw egg and raw flour. Contains wheat, egg and milk. Oats may be processed with wheat unless labeled gluten-free.