- Hey, I'm John Kanell.
And today on Preppy Kitchen,
we're making easy, amazing oatmeal muffins.
So let's get started.
And thanks to Quaker Oats
for sponsoring today's video.
These muffins really come together quick.
So get that oven nice and hot.
425 Fahrenheit.
We're gonna get the best dome ever.
First off, line your muffin tin with papers
and grab your oats.
I'm use old fashioned rolled oats today.
These have such a wonderful texture.
And we're gonna make it even more amazing
by soaking them in milk first.
Into a large bowl, I want 1 1/2 cups or 168 grams.
And now I also want one cup of whole milk.
It's gonna give you the best texture.
I love these muffins so much.
These oatmeal muffins are a great way
to add more nutrition to something super delicious.
We're gonna set this aside to soak for about 10 minutes.
And in the meantime, let's get our dry ingredients together.
(upbeat music)
In the medium bowl,
I'm adding one cup or 120 grams of all-purpose flour.
Sometimes I make this recipe with whole wheat flour.
That's totally an option too.
But today we're using all purpose.
Because I was talking, I added way too much into the bowl.
Scales make everything happy.
And precise.
See, it's almost no flour.
Like that's practically nothing.
Now 1 1/4 teaspoons of baking powder
from a tiny, cute canister.
How cute that is.
Drives me crazy.
Just pretend I'm a giant.
There we go.
Half a teaspoon baking soda.
3/4 of a teaspoon of ground cinnamon.
Cinnamon and oats with milk and brown sugar is amazing.
But so many other spices you could add.
All spice.
Cardamom.
Ginger.
Nutmeg.
Whatever you want.
You could even go pumpkin spice on this
and no one's gonna say anything bad.
And then, finally, a little salt.
I think the...
What am I doing?
Anyways.
The final important ingredient is salt.
Spaced out.
The final important ingredient is salt.
Just half a teaspoon gives you so much contrast
and really like rounds these muffins out.
10 minutes later,
this bowl is giving you major overnight oats vibes.
Overnight oat.
Overnight oats vibes.
This bowl is giving you major overnight oats vibes.
It is gonna be so good.
Into this bowl, we're gonna add everything else.
Starting with one half of a cup
or 110 grams of light brown sugar.
Break these up with your fingers.
You don't want any big clumps of sugar in here.
And the molasses in brown sugar makes it clump.
It also makes it delicious though.
It's a trade off.
I also want 1/3 of a cup of veggie oil.
This makes them really soft.
And they can come straight from the fridge
and just be wonderful.
In you go.
This recipe is a viewer request.
And at first, I was like, hmm, oatmeal muffins.
That sounds kind of boring.
But then I was like, wait a second.
We can pack this full of delicious stuff.
And the nice thing is,
they're tasty and sweet.
Feels like you're having the most amazing addition
to your breakfast ever.
But it's like a grab-and-go situation.
So the kids love it.
I love it.
And I actually eat these throughout the week.
I just keep them in the fridge
or you can also store them at room temperature
and they're delicious.
Today's video's sponsored by Quaker Oats.
(camera beeps)
Today's video's sponsored by Quaker Oats.
Quaker Oats is a versatile ingredient
that lets me create wonderful, delicious recipes
for my family.
They're great in breakfast,
lunch, dessert, and even dinner.
Try Quaker Oats today.
And now let's get back to the recipe.
Today I'm doing a best practice
and cracking the eggs into a separate bowl,
like you should.
But I often don't.
I'm gonna be honest.
Sometimes I just don't feel like it.
And I'll have to fish a shell out.
But doing it this way
lets you give it a little bit of a mix first.
This only takes a few minutes to prep for the oven.
But they last for four to five days
in a sealed container at room temperature.
Or you can freeze them for up to a month.
And they're a delicious on-the-go treat.
Plop those eggs in there.
Give this a quick stir.
And right now, it looks kinda crazy
because there's no flour.
That's why.
Normally I start a recipe
by whisking the dry ingredients.
You set it aside, you go onto the rest.
Here, it's actually really nice
for those oats to soak in all the flavors.
So I'm gonna set this aside one more time.
And now we're gonna whisk those dry ingredients up.
There we go.
All that cinnamon distributed along with the baking powder.
We return to our wet ingredients.
Now we're gonna add our dry ingredients in.
Fold this in gently.
These muffins are amazing,
but when you over mix any kind of a flour,
you're gonna develop the gluten.
And you know what's gonna happen?
They'll get a little gummy,
a little tough, and they won't be as delicious.
All the problems in baking,
I swear like 99% of them,
come from mismeasuring your flour, over mixing your batter.
So just avoid those two things.
And you're gonna be so much happier.
Say hello to your muffin tin.
Grab a triggered scoop.
This is 1/3 of a cup.
It's so handy.
We're gonna scoop it up
and divide the batter equally between your 12 muffins.
They're gonna be almost full or a little bit full.
I would say start with a little bit less
than 1/3 of a cup of batter in each muffin paper.
When I was learning how to bake,
one of the most annoying and like fraught points
for me was filling muffins and cupcakes.
'Cause the recipes, I swear,
would never tell you how full they should be.
And I was like, what do I do?
I would actually call my mom.
I was like, mom, help.
Really overfill these muffins.
Oh my gosh.
Today I was in the mood for some larger muffins.
So I got 11 out of the batch
but you can spread this between 12.
I'm finishing this off with a little bit it of sugar.
This is turbinado sugar, but you could skip it.
You could add any kind of sugar you like,
like brown sugar.
And it just gives you a little bit of a sweet finish
or a sweet start to the cupcake.
Muffin.
They're muffins.
You also wanna add a smattering of oats on top
just so you can see, hey, these are oatmeal muffins.
Our muffins are ready to go into the oven.
425. Nice and hot.
So they get a really good dome.
But we don't wanna burn them,
so reduce to 350 after seven minutes
and bake an additional 12 to 15
until they have a little bit of bounce on the top.
If I'm telling you these are one of my favorite muffins.
You've gotta try this recipe.
I could eat that all day long.
Those oats have such a wonderful chew
and this muffin is melt in your mouth.
Amazing.
I hope you get a chance to make this recipe.
And if you like this video, check out my muffin playlist.
Thanks again to Quaker Oats for sponsoring this video.