Honey Oat Muffins

These Honey Oat Muffins are soft, tender, and lightly sweet, made with local honey and wholesome oats. Quick to bake, they’re perfect for breakfast, snacks, or a healthy treat anytime.

 

September is National Honey Month so for Muffin Monday I chose Honey Oat Muffins from Taste of Home. We're very fortunate to be surrounded by farms and orchards that carry locally produced honey and it's always fun to use it in baked goods.

This is a classic muffin recipe where you have two bowls of ingredients, one dry and one wet and then you bring them together. You do not want to over mix the batter or your muffins will be more dense.

I chose not to add either of the optional ingredients, raisins and nuts and ended up with 10 muffins. I sprinkled the tops with raw sugar before baking just for a little sparkle and crunch. 

What You’ll Need

• Flour and old-fashioned oats for a hearty base
• Brown sugar and local honey for natural sweetness
• Milk, applesauce (or oil), egg, and vanilla to bind the batter
• Optional add-ins like raisins or chopped nuts
• Raw sugar to sprinkle on top for a little crunch

Tip: Whole milk makes the muffins softer and richer, but 2% or non-dairy milk also works fine.

How to Make Them:

• Preheat your oven and prepare a muffin tin.
• Mix the dry ingredients in one bowl and the wet ingredients in another.
• Gently combine the two until just mixed—avoid overmixing.
• Spoon the batter into the muffin cups and sprinkle the tops with raw sugar if desired.
• Bake until a toothpick inserted comes out clean, then let cool slightly before serving.

These were equally delicious with butter and with some wild blueberry jam.  I'm very tempted to make a batch just for myself using some hot honey in the batter, I think they'd be amazing!

Storage Tips:

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze in a sealed bag or container for up to 2 months.
• Warm briefly in the microwave to bring back that fresh-baked texture.

If you enjoyed these Honey Oat Muffins, you should try our Dried Cherry Oatmeal Muffins and Chocolate Chip Oatmeal Muffins.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Honey Oat Muffins

Author: Jolene's Recipe Journal

Ingredients

• 1-1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg
• 2/3 cup milk
• 1/3 cup canola oil
• 1/4 cup honey
• 1/2 cup raisins, optional
• 1/2 cup chopped walnuts, optional

Instructions

1. Heat oven to 400°.
2. In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir the wet ingredients into the dry ingredients just until moistened. Fold in raisins and walnuts if desired.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Notes

 Source: https://www.tasteofhome.com/recipes/honey-oat-muffins/

Recommended Products:

Wilton Perfect Results Muffin Pan

Oxo Good Grips Large Cookie Scoop

Other recipes you may enjoy:

Streusel Strawberry Muffins

Pineapple Upside Down Muffin

honey, muffins, oats

Muffins, Breakfast, Brunch

American

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. 

• Cinnamon Pear Muffins from A Day in the Life on the Farm
• Fresh Fig and Orange Muffins from Palatable Pastime
• Honey Oat Muffins from Jolene's Recipe Journal
• Sourdough Maple Pecan Muffins from Karen's Kitchen Stories
• Spiced Cheddar Cornbread Muffins from Food Lust People Love