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The Kitchn published a recipe for 12 oatmeal muffins, with a preparation time of 10 minutes and a bake time of 18 to 20 minutes. It calls for soaking rolled oats in milk and oil for 20 minutes before mixing the batter, and says the cooled muffins can be stored at room temperature for up to three days or frozen for up to three months.
The Kitchn has published a recipe for 12 oatmeal muffins that uses soaked rolled oats to soften them before baking, with dark brown sugar and cinnamon for flavor. The recipe lists 10 minutes of preparation and 18 to 20 minutes in a 400°F oven, offering readers a make-ahead baked breakfast with stated room-temperature and freezer storage limits.
The method begins by stirring 1 cup of rolled oats into a mixture of 1 cup of whole or 2% milk and ½ cup of neutral oil, then leaving it to soak for 20 minutes. The recipe says to use old-fashioned rolled oats rather than instant or quick-cooking oats. Eggs and vanilla are whisked into the softened oat mixture; flour, dark brown sugar, baking powder, cinnamon and kosher salt are combined separately before the wet and dry ingredients are mixed.
The batter is divided among 12 lined muffin wells. The recipe suggests topping each muffin with extra rolled oats and optional turbinado or demerara sugar, then baking at 400°F for 18 to 20 minutes. The listed ingredients also include two large eggs, 1½ cups of all-purpose flour, ¾ cup packed dark brown sugar, 1½ teaspoons baking powder, 1 teaspoon cinnamon and 1 teaspoon kosher salt.
The recipe allows whole or 2% milk, while noting that 2% may produce muffins that are slightly less rich and tender. Optional additions include blueberries, diced apples, raisins, walnuts or pecans, folded into the batter before it is portioned. The Kitchn advises cooling the muffins completely before storing them in an airtight container at room temperature for up to three days, or freezing them for up to three months.
A Make-Ahead Breakfast in Twelve Portions
The recipe is pitched as a batch-baking option for breakfasts or snacks, rather than a single-serving dish. Its stated yield and storage guidance give readers a clear sense of how much it makes and how long the muffins can be kept, while the option to freeze them provides a longer storage route.
The 20-minute oat soak is the method’s defining step: the recipe says it helps soften the oats before baking. That detail, along with the specified oven temperature and bake-time range, makes the recipe more reproducible for home cooks. The article describes the result as soft and tender, but that is the publication’s characterization rather than an independently verified outcome.
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How the Recipe Builds Its Texture
The Kitchn describes these muffins as a cross between oatmeal and a conventional muffin. Rolled oats provide the oat texture, while milk hydrates them before they are combined with the flour-based batter. The source recommends against instant and quick-cooking oats, saying those varieties can become too mushy.
The recipe’s accompanying overview says oil helps keep the muffins moist after cooling, while dark brown sugar and cinnamon supply sweetness and warm flavor. It also includes a brief comment from recipe tester and Deputy Food Editor Kristina Razon, dated September 2026. The source lists Perry Santanachote as the recipe’s writer and developer. It does not provide independent nutritional analysis or a comparison with other muffin recipes.
Nutrition and Recipe Results Vary
The source does not give calories, full nutrition information or a tested allergen-free variation. The listed ingredients include milk, eggs and wheat flour, so the recipe contains common allergens; readers with allergies should check ingredient labels and use advice suited to their needs. The recipe does not specify substitutions for those ingredients.
As with other home baking, results may vary by oven, pan and ingredient measurements. The source provides a bake-time range but no internal temperature or other doneness test. It also does not report a larger reader response, sales data or evidence that the muffins stay at their described texture throughout the full storage period.
Bake, Cool and Store the Batch
Readers following the published instructions should soak the oats for 20 minutes, prepare the batter, and bake the muffins at 400°F for 18 to 20 minutes. The source does not announce a follow-up test or planned update. Its practical next steps are to let the muffins cool fully before storing them, keep them airtight at room temperature for up to three days, or freeze them for up to three months.
Key Questions
How many oatmeal muffins does the recipe make?
The recipe makes 12 muffins.
How long does the recipe take?
The source lists 10 minutes of preparation and 18 to 20 minutes of baking. The oats also need to soak for 20 minutes before the batter is mixed.
Can I use quick-cooking oats?
The Kitchn recommends old-fashioned rolled oats and says instant or quick-cooking oats may become too mushy.
How should the muffins be stored?
Cool them completely, then store them in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months.
What common allergens are in the recipe?
The ingredients include milk, eggs and wheat in the all-purpose flour. The source does not provide allergen-free substitutions.
Source: rss
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