I’m so excited to share this steel cut oatmeal muffin recipe with you all. I’ve been making it for years, and it’s a staple in our household. My kids love helping me mix the batter, and they always ask for seconds (or thirds, or fourths…)
There’s something about the combination of the nutty steel cut oats, the sweetness of the honey, and the tanginess of the buttermilk that just makes these muffins irresistible. Plus, they’re so easy to make – just mix everything together, scoop into a muffin tin, and bake until golden brown. It’s a perfect recipe for a quick breakfast or snack on-the-go, and it’s also a great way to use up leftover oats or other ingredients.
One of my favorite things about this recipe is how versatile it is – you can add in nuts, seeds, or dried fruit to change up the flavor and texture. And let’s be real… who doesn’t love a good excuse to get creative in the kitchen?
We love these muffins so much that we often make a double batch and freeze them for later. They’re perfect for a busy morning when you need something quick and easy to grab on your way out the door. My kids even ask for them as a special treat after school.
I guess you could say they’re a bit of a game-changer in our household – we can’t get enough of that oat-y goodness! Whether you’re looking for a healthy breakfast option or just want something delicious to munch on throughout the day, these steel cut oatmeal muffins are sure to become a new favorite in your household too. And don’t even get me started on how well they freeze – just wrap individually and store in an airtight container for up to 3 months.
Simply thaw at room temperature or reheat in the microwave for a quick breakfast on-the-go.
Steel Cut Oatmeal Muffins
4.9 from 1384 votes
Hearty muffins made with chewy steel cut oats, perfect for a filling breakfast or snack. They have a tender crumb with a nutty texture from the oats and a hint of sweetness from maple syrup.
2Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or cooking spray.
3In a medium bowl, pour the boiling water over the steel cut oats and let them sit for 10 minutes.
4This softens the oats so they bake evenly in the muffins.
5In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
6Make a well in the center of the dry ingredients.
7In a separate bowl, mix the melted butter, egg, buttermilk, and vanilla extract until smooth.
8Add this wet mixture to the dry ingredients along with the softened oats and any walnuts if using.
9Stir the batter with a rubber spatula just until the dry ingredients are moistened and no streaks of flour remain.
10Do not overmix, as this will make the muffins tough.
11Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
12Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
13Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
14Then transfer the muffins to the rack to cool completely before serving.
Tips: For a richer flavor, toast the steel cut oats in a dry skillet over medium heat for 3 to 4 minutes before soaking. You can substitute whole wheat flour for half of the all-purpose flour, but the muffins will be denser. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Watch Video Of How Steel Cut Oatmeal Muffins Works
These steel cut oatmeal muffins are truly one of my go-to recipes for any occasion – whether it’s a busy morning when I need something quick and easy to grab on my way out the door or if we’re having friends over and I need something delicious to serve as an appetizer or side dish. Plus, they’re super easy to customize with different mix-ins like nuts or seeds…
not to mention how well they freeze! It’s honestly one of my favorite parts about this recipe – how versatile it is.
So next time you’re looking for something new to try out in your kitchen (or if you just want something comforting), give these steel cut oatmeal muffins a shot!
❓ Frequently Asked Questions About Steel Cut Oatmeal Muffins
Q: What type of oats should I use for this recipe?
A: For this recipe, you’ll want to use steel cut oats. They have a slightly nutty flavor and a coarser texture than rolled oats, which works perfectly with the sweetness of the honey and buttermilk.
Q: Can I substitute other types of milk?
A: Yes, you can use any type of milk you prefer – whole milk, 2% milk, almond milk… whatever suits your taste buds best!
Q: How do I store these muffins?
A: You can store these muffins at room temperature in an airtight container for up to 3 days or freeze them individually wrapped in an airtight container for up to 3 months.
Q: Can I add nuts or seeds to this recipe?
A: Absolutely! You can add chopped nuts like walnuts or almonds, or try using sunflower seeds or pumpkin seeds instead.
Q: Why do you recommend using buttermilk?
A: The acidity in buttermilk helps react with the baking soda and creates that lovely tender crumb we all love in baked goods.
Q: Can I make this recipe gluten-free?
A: Yes, simply substitute gluten-free oats and be sure to check your other ingredients for any gluten content.
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