Did you know a muffin is more like a cupcake?
Historically, muffins began as Flatbreads – what we think of as English Muffins.
Today we think of a quickbread muffin – more like a cupcake – when we refer to a muffin.
In Britain, they refer to quickbread muffins as American muffins.
To celebrate National Oatmeal Muffin Day, go to your local cafe and enjoy.
Better yet, bake your own with our recipe below.
Either way, take a selfie and share with #OatmealMuffinDay
Want to bake your own Oatmeal Muffins? Try our recipe.
Classic Oatmeal Muffin Recipe
- 1 egg room temperature
- 1 c milk
- 1 Tbsp vanilla extract
- 1/2 c vegetable oil
- 1 c flour
- 1 c old fashioned oats
- ⅓ c brown sugar
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp salt
- Preheat oven to 425°F.
- Grease bottoms only of muffin tin, or put in paper liners.
- (If you wish to add nut pieces or fruit such as raisins, apple pieces or cranberries, stir 1 cup in with milk.)
- Beat egg and stir in milk, vanilla and oil.
- Dump remaining ingredients into top of bowl. Hand-stir just until dry ingredients are moistened. (It will look lumpy.) Over-mixing makes heavy, dry muffins.
- Spoon into muffin cups. (Filling to top edge will create that famous "muffin top" look.) Sprinkle some oats on the top for that homemade, home-loved look.
- Put muffin pan in the oven and turn oven temperature down to 350°F. (Starting in a hotter oven makes batter rise for bigger muffin tops. Turning temperature down ensures the centers are cooked but moist.)
- Bake until golden brown, about 20 minutes. Test doneness by inserting a toothpick (best) or fork and see that it comes out clean without any batter.