You know that awkward period between Christmas and New Years, where you don’t really know what day it is or what you’re doing? I feel like today I am finally getting out of that limbo!
I have slowly started taking down our Christmas decor…and by that, I mean I have taken the ornaments off the tree and called it a day. I have (somewhat) gotten around to the neglected house chores…and by that, I mean threw one load of laundry in and called it a day for that! BUT I got back into the kitchen with not one, but two, muffin recipes for ya!
The first recipe I baked up comes from Five Heart Home. I found this recipe years ago and it is one of my go-to-muffin recipes! It’s an easy recipe for Oatmeal Spice muffins and I love it and I know, you will too!
If comfort food can come in the form of the muffin, I imagine it would be these ones. There’s a slight crunch to the outside but the centre is pillowy soft and holds the perfect blend of spices. The recipe is a simple batter but you can jazz it up by adding in different add-ins of your choice! Nuts, raisins, chocolate chips…just throw them into the batter right before you fill in the muffin tin.
Don’t have buttermilk on hand? That’s okay! Did you know it’s easy to make your own buttermilk?! I never have buttermilk in our fridge so instead I just make my own when I’m baking up these muffins. I follow the ratio of 1 tbsp vinegar to 1 cup milk; mix them together and let it sit for at least 15 minutes, that’s it!
Oatmeal Spice Muffins
Yield: 18 muffins
2 cups rolled oats (not quick oats)
2 cups buttermilk
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup packed brown sugar
2 large eggs
1 cup unsalted butter, melted
1 tsp vanilla extract
- In a large bowl, stir together rolled oats and buttermilk. Allow to sit at room temperature for a half hour to an hour.
- Preheat oven to 400 degrees F. and line or spray 18 muffin cups. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Once oats have soaked for at least a half hour, stir in brown sugar and eggs. Stir in melted butter and vanilla. Then add in flour mixture until just combined.
- Evenly divide batter into prepared muffin tin. Bake for 20-25 minutes or until muffins tops are golden and a toothpick comes out clean from the muffin centre.
- Let muffins cool in tin for a couple of minutes before transferring to a cooling rack. Enjoy!
Recipe Source: Five Heart Home