Martha Stewart’s Oatmeal Muffins are a delicious breakfast, snack, or lunch box treat.
I turned these hearty muffins into oatmeal chocolate chip muffins by adding chocolate chips to them, but you can easily stir in blueberries, raisins, and more.
It is no secret that my family loves muffins. I made quite a few different muffins for my Year of Martha Stewart Cooking Challenge last year and these were one of our favorites.
When I realized that I had not shared them with you I knew I had to share the recipe.
Martha Stewart’s Oatmeal Muffins are hearty muffins. They are not a light and fluffy bakery style muffin, but that doesn’t mean they aren’t delicious. These muffins are so good!
Because these area a hearty muffin they are perfect for breakfast.
Martha Stewart adds blueberries to her version for a blueberry oatmeal muffin. My family likes them with blueberries, but we like them even better with chocolate chips.
This is a basic oatmeal muffin batter, so you really can stir in whatever add-ins you like.
Blueberries, raspberries, raisins, and chocolate chips are all good stirred into Martha Stewart’s Oatmeal muffins.
What I Changed
Besides adding chocolate chips to these muffins I also changed the liquid. I used buttermilk instead of just regular milk. I think the texture is much better because of the acidic nature of buttermilk. You can also use a buttermilk substitute if you do not have buttermilk.
Since I added chocolate chips I also left out the cinnamon. If you use blueberries or other fruit feel free to add 1/2 teaspoon ground cinnamon.
Are Oatmeal Muffins Gluten Free?
Martha Stewart’s Oatmeal Muffins are not gluten free, but they are easy to make gluten free. I share how in the recipe. All you have to do is use gluten free quick oats and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
Other blends might work, but I have only used Bob’s Red Mill 1 to 1 blend.
- flour or Bob’s Red Mill 1 to 1 Gluten Free Blend for gf version
- quick cooking oats or gluten free quick cooking oats for gf version
- baking powder
- buttermilk or milk with lemon juice
- chocolate chips
- 1 1/2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour for GF Version
- 1 cup quick cooking oats or gluten free quick oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1/2 cup butter, melted and cooled
- 1/2 cup buttermilk
- 1 cup chocolate chips, blueberries, or other add ins
- Preheat oven to 350 degrees.
- Line muffin pan with muffin cups or grease well. Set aside.
- In a bowl mix together flour, oats, baking powder, and salt. Set aside.
- In another bowl whisk together sugar, eggs, butter, and milk.
- Stir wet ingredients into dry ingredients.
- Stir in chocolate chips or other add ins.
- Scoop into muffin cups dividing evenly between 12 muffin cups.
- Bake for 19-21 minutes or until toothpick inserted into center comes out clean.
- Remove to a cooling rack to cool.
I tested this recipe with Bob's Red Mill 1 to 1 gluten free flour blend. Other blends may work, but I have only tested the recipe with that blend.
Amount Per Serving: Calories: 333Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 370mgCarbohydrates: 49gFiber: 2gSugar: 21gProtein: 6g
Nutritional values are approximate and aren't always accurate.