Honey oatmeal muffins are a hearty muffin for your morning meal, snack, or afternoon tea. Oatmeal is such a popular way to start the day and adding oats to a muffin is nice way to incorporate this ingredient into your breakfast baked goods.
I found this recipe on the Food and Wine website; apparently the recipe was inspired by the bee hives at the White House. When the #Breadbakers announced that Oatmeal Breads would be the theme for July I knew I wanted to give these muffins a try. My only changes were to use all white flour rather than whole wheat since that is what I had in the pantry and I also omitted the cardamom but added a touch of nutmeg.
These were best fresh and warm right out of the oven but my parents kindly ate them the day after baking. A pat of butter or dollop of honey would be a good idea especially on day two.
Next time I’ll freezer half of the batch and then heat them one at a time as needed. The smell of honey and oatmeal baking in the oven was indeed welcome even on a summer’s morning so recreating that feeling with the aid of the freezer would stretch out the enjoyment for sure.
Looking for another recipe that highlights honey? Try these Honey and Vanilla Madeleines.
- 3/4 cup old-fashioned rolled oats
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 cup plus 2 tablespoons honey
- 1/2 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- Please find the original recipe here.
Amount Per Serving: Calories: 0Total Fat: 0g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.