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The Kitchn published a recipe for 12 oatmeal muffins made with rolled oats soaked in milk and oil before baking. The recipe takes about 10 minutes to prepare and 18 to 20 minutes to bake; the outlet says cooled muffins keep at room temperature for up to three days or in the freezer for up to three months.
The Kitchn has published a recipe for oatmeal muffins that makes 12 portions, using rolled oats softened in milk and oil before they are mixed into the batter. The recipe calls for about 10 minutes of preparation and 18 to 20 minutes of baking, offering home cooks a make-ahead breakfast or snack option; the source says the muffins can be stored at room temperature for up to three days or frozen for up to three months.
The recipe, credited to food writer and recipe developer Perry Santanachote and presented by deputy food editor Kristina Razon, uses one cup of rolled oats soaked for 20 minutes in one cup of milk and half a cup of neutral oil. The instructions specify old-fashioned rolled oats rather than instant or quick-cooking oats. The outlet says soaking helps the oats soften before baking.
The dry ingredients are all-purpose flour, dark brown sugar, baking powder, cinnamon and kosher salt. The batter also includes two large eggs and vanilla extract. It is divided among 12 lined or greased muffin wells and baked at 400°F for 18 to 20 minutes. Rolled oats and turbinado or demerara sugar can be sprinkled on top; the finishing sugar is listed as optional.
The recipe lists whole or 2% milk as options, noting that 2% milk may produce a slightly less rich and tender result. It also suggests folding in blueberries, diced apples or raisins, or adding chopped walnuts or pecans. These are suggestions from the recipe, not tested nutritional or performance claims in the supplied material.
A Batch Built for Make-Ahead Mornings
The practical focus is batch preparation: one bake produces a dozen individually portioned muffins that can be kept for several days or frozen for later. That may help readers planning breakfasts or snacks ahead, although the source does not provide cost comparisons, nutrition information or evidence that the recipe is healthier than other breakfast choices.
The recipe’s main technique is soaking the oats before mixing the batter. The Kitchn presents that step as a way to soften the oats and support a tender texture. Razon, identified as the recipe tester, described the finished muffins as plush and tender inside, with a lightly crunchy top. That is her assessment of the recipe, rather than an independently verified result.
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How the Recipe Handles Rolled Oats
The Kitchn describes the muffins as sitting between a bowl of oatmeal and a conventional bakery muffin, with rolled oats providing a chewy texture and brown sugar and cinnamon adding sweetness and spice. The source advises against quick-cooking and instant oats, saying they may become too mushy in this recipe.
The supplied report lists the recipe as recently published and includes a tester comment dated September 2026. It does not provide a publication date beyond saying the article appeared about four hours earlier, so the exact date and time cannot be established from the available material.
Nutrition and Exact Publication Date
The supplied recipe material does not include nutrition estimates, ingredient-cost information or allergen analysis. It also does not state the article’s exact publication date or time. The listed ingredients include wheat flour, milk and eggs; people with allergies or dietary restrictions should check ingredient labels and use substitutions suited to their needs, as the source does not provide a tested allergen-free version.
The outlet provides storage guidance but no food-safety testing details or specific temperature instructions. It says to cool the muffins completely before placing them in an airtight container, but the source does not explain how the recommended storage periods were established.
Follow the Recipe and Storage Guidance
The next step for readers is to follow the published method: soak the oats for 20 minutes, mix the wet and dry ingredients, portion the batter into 12 muffin wells and bake at 400°F for 18 to 20 minutes. The source recommends allowing the muffins to cool completely before storing them in an airtight container to limit trapped steam from making the tops soggy.
According to The Kitchn, the muffins keep at room temperature for up to three days in an airtight container, or can be frozen in a freezer-safe bag or container for up to three months. No additional testing results, nutrition details or follow-up announcement are included in the supplied material.
Key Questions
How many oatmeal muffins does the recipe make?
The recipe makes 12 muffins.
How long do the muffins take to bake?
The Kitchn instructs readers to bake them at 400°F for 18 to 20 minutes. Preparation is listed at about 10 minutes, with an additional 20-minute oat-soaking step.
Can quick-cooking oats be used?
The recipe calls for old-fashioned rolled oats and advises against instant or quick-cooking oats, which it says may become too mushy.
How should the muffins be stored?
The source recommends cooling them completely and storing them in an airtight container at room temperature for up to three days. For longer storage, it suggests freezing them for up to three months.
What allergens are listed in the ingredients?
The ingredients include wheat flour, milk and eggs. The source does not provide an allergen-free adaptation; check product labels and choose suitable alternatives if needed.
Source: rss
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