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The Kitchn published a recipe for 12 oatmeal muffins, with a 10-minute preparation time and an 18-to-20-minute bake at 400°F. The method soaks rolled oats in milk and oil for 20 minutes before mixing the batter; the publication recommends airtight room-temperature storage for up to three days or freezing for up to three months.
The Kitchn has published a recipe for 12 oatmeal muffins made with rolled oats, brown sugar and cinnamon, offering a make-ahead breakfast or snack option. The recipe calls for 10 minutes of preparation, a 20-minute oat soak and 18 to 20 minutes of baking at 400°F, according to the publication.
The recipe, credited to Perry Santanachote and tested by The Kitchn deputy food editor Kristina Razon, aims for a soft interior and a crisp, sugared top. Its ingredient list includes milk, neutral oil, rolled oats, all-purpose flour, packed dark brown sugar, baking powder, cinnamon, kosher salt, two large eggs and vanilla extract. Turbinado or demerara sugar is listed as an optional topping.
The method starts by combining one cup of milk, half a cup of oil and one cup of rolled oats, then leaving the mixture to stand for 20 minutes. The soaked oats are combined with the eggs and vanilla before the wet mixture is stirred into a separate bowl of dry ingredients. The batter is portioned into 12 lined or greased muffin wells and baked at 400°F for 18 to 20 minutes, with extra oats and coarse sugar sprinkled on top if desired.
The publication says to use old-fashioned rolled oats, not instant or quick-cooking oats, which it says can become mushy. It suggests blueberries, diced apples or raisins folded into the batter, and chopped walnuts or pecans for added crunch. Whole or 2% milk can be used; the recipe notes that 2% may yield a slightly less rich and tender muffin.
A Make-Ahead Breakfast With Storage Guidance
The recipe is framed as a practical batch bake: one preparation yields 12 muffins, which can be portioned for breakfasts or snacks rather than made one serving at a time. The method’s 20-minute oat soak is a key part of the instructions, giving the oats time to soften before baking. That makes the recipe’s timing more than just mixing and oven time; readers need to account for the rest period too.
The publication also provides specific storage limits: muffins should cool completely, then be kept in an airtight container at room temperature for up to three days. For longer storage, it recommends freezing them in a freezer-safe container or bag for up to three months. These directions help readers plan a batch without assuming that muffins remain fresh indefinitely.
The recipe contains wheat, milk and eggs, based on its listed ingredients, and it offers no tested gluten-free or dairy-free conversion. Readers managing allergies or dietary restrictions should check ingredient labels and avoid treating suggested additions as tested substitutions.
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How the Recipe Builds Its Texture
The Kitchn presents the muffins as a cross between oatmeal and a conventional bakery muffin. In the publication’s description, rolled oats contribute a chewy texture, while brown sugar and cinnamon provide sweetness and warm flavor. The recipe uses oil, which the source says helps keep the muffins moist after cooling.
Soaking the oats before mixing is the recipe’s central technique. The publication says this step softens them, while its guidance to avoid quick-cooking oats is intended to prevent an overly mushy texture. The reported yield is 12, with a listed prep time of 10 minutes and cook time of 20 minutes; the separate soaking period means the full process takes longer than the prep-and-bake figures alone.
Razon’s tester note, dated September 2026 in the source material, describes the muffins as tender inside with a slightly crunchy top. That is a recipe tester’s assessment, not a claim that every batch will produce identical results. The source includes no independent nutrition analysis or comparison with other muffin recipes.
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Nutrition and Substitutions Remain Unspecified
The supplied report does not provide calorie, sugar, fiber or other nutrition figures, nor does it state how the recipe performs with gluten-free flour, plant-based milk, egg replacements or other major substitutions. The suggested fruit and nuts are optional additions, not reported as separately tested variations.
The source gives a publication timing of “about four hours ago” and dates the tester’s note September 2026, but does not provide a precise publication timestamp in the supplied material. Actual baking time can also vary by oven and pan; the recipe lists an 18-to-20-minute range but does not report results across different equipment.
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Readers Can Bake or Freeze a Batch
The immediate next step for readers is to follow the recipe’s sequence: soak the oats, mix the batter, divide it among 12 muffin wells and bake at 400°F for 18 to 20 minutes. The source recommends cooling the muffins fully before storing them, then using them within three days at room temperature or freezing them for up to three months.
The supplied report does not announce a follow-up test, revised recipe or additional publication milestone. Any further guidance on nutrition or alternative ingredients would need to come from later recipe updates or additional testing.
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Key Questions
How many oatmeal muffins does the recipe make?
The recipe yields 12 muffins.
How long do the muffins take to bake?
The Kitchn recipe calls for baking at 400°F for 18 to 20 minutes. The oats also soak for 20 minutes before the batter is assembled.
Can quick-cooking oats be used?
The recipe recommends old-fashioned rolled oats and says to skip instant and quick-cooking varieties because they may become mushy.
How should the muffins be stored?
Cool them completely, then keep them in an airtight container at room temperature for up to three days. The publication says cooled muffins can be frozen in a freezer-safe container or bag for up to three months.
What allergens are in the listed ingredients?
The ingredient list includes wheat, milk and eggs. It also suggests optional walnuts or pecans, which are tree nuts; check product labels for additional allergen information.
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