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You are here: Home » Food Preparation » Recipes » Breads, Muffins, & Crackers » Erin’s Spiced Oatmeal-Yogurt Muffins

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Erin’s Spiced Oatmeal-Yogurt Muffins

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I hoped Erin would keep sharing her yummy recipes with us, and she has. Erin gave us the fabulous sourdough English muffins, which you must try if you haven’t already. They are getting rave reviews. She also shared her no-soaking required, easy sourdough waffles. Please welcome her back today as she shares her gorgeous and flexible soaked, spiced, oatmeal-yogurt muffins. –Wardee

This tasty and nutritious muffin recipe was adapted from the Oatmeal-Yogurt Cake recipe found in The Enchanted Broccoli Forest by Mollie Katzen. Enjoy!

3.67 from 3 votes
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Erin’s Spiced Oatmeal-Yogurt Muffins

This tasty and nutritious muffin recipe was adapted from the Oatmeal-Yogurt Cake recipe found in The Enchanted Broccoli Forest by Mollie Katzen. Enjoy!
Course Breakfast, Snacks
Author Erin

Ingredients

Soaking Stage

  • 2 cups flour of choice you can mix and match
  • 3/4 cup rolled oats
  • a few tablespoons ground flax seed optional
  • 1/2 tsp. cinnamon heaping*
  • 1/2 tsp. allspice heaping*
  • 1/4 tsp. ginger heaping*
  • 1/4 tsp. nutmeg heaping*
  • 2/3 cup plain yogurt plus 1/2 cup milk or you could use all yogurt, kefir, buttermilk, or coconut milk, along with 2 tablespoons of an acid such as raw apple cider vinegar, lemon juice, or whey

Baking Stage

  • 3/4 cup sweetener I finished some things up and used 1/4 c. maple sugar, 1/4 cup sucanat, and 1/4 cup honey
  • 1/2 cup melted grass-fed butter or coconut oil
  • 2 organic or pastured eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • add ins like grated carrot, dried fruit, crispy nuts, unsweetened coconut, grated/patted dry zucchini, dark chocolate chunks for a treat...

Instructions

Soaking Stage

  1. In a medium sized bowl stir together your flour, oats, ground flax (if using), and spices.

  2. Add to this mixture your yogurt and milk or whatever combination of liquid you desire.

  3. Stir.

  4. This will be a stiff dough. You may want to use your hands to make sure all dry ingredients have become wet.

  5. Cover the dough ball (still in the bowl) with a piece of plastic wrap and leave to rest on your counter for as little as 8 and up to 24 hours.

Baking Stage

  1. When you are ready to finish up your muffins, grab a smaller size bowl and whisk together your sweetener of choice, the melted butter or coconut oil (not too hot), 2 eggs, salt, and vanilla.
  2. Once nicely incorporated add your baking powder and baking soda.
  3. Whisk again.
  4. Preheat your oven to 350 degrees and make sure your middle oven rack is ready to go.
  5. Pour your liquid onto the dough ball.
  6. Wash your hands, and dive in.
  7. You need to squoosh and squoosh and break up that dough ball to incorporate the liquid. It seems crazy, but it works. I can't even imagine doing this with a spoon. As you squoosh, try to break up every little clump your fingers come across. Takes a little bit of time, but I must say, it is worth the effort.
  8. Once your dough looks like normal muffin batter, stir in your add ins.
  9. Fill your muffins cups 2/3 full.
  10. Bake in a preheated 350 degree Fahrenheit oven for 10 to 25 minutes (keep an eye on thedepending on the size of your muffin tins.
  11. Enjoy warm with butter or honey or homemade jam or a slice of cheese or yogurt cheese or egg salad... Mercy!
  12. The possibilities are endless!
  13. These muffins freeze beautifully and keep on the counter for a week or so.

  14. A slight warm up for the older muffins does bring back that fresh out of the oven experience. Delish!

Recipe Notes

*Life is too short not to heap your spices!

 

**I made 12 regular size muffins, 12 mini muffins, and then a random muffin pancake. I heated up my cast iron, took that random bit of dough that was left over in my bowl, and gave a pancake a try. It worked! Spread it out a little bit, give it some time, and you will have a delicious muffin pancake to enjoy.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Breads, Muffins, & Crackers Breads, Muffins, & Crackers (Gluten-Free) Food Preparation Recipes Snacks Snacks (Gluten-Free) Soaking

About Erin

Erin writes from Anchorage, Alaska where she savors a slow-paced and simple lifestyle with her husband and three young boys. Family birding adventures, hiking in the mountains, camping in their VW bus, and the warmth of the springtime sun bring them many smiles. Their greatest joy, however, comes from living for Jesus and seeing His goodness and care in the big and little moments of each new day.

Reader Interactions

Comments

  1. Michelle says

    April 21, 2010 at 1:00 pm

    “Life is too short not to heap your spices!” – I love that!
    .-= Michelle @ Find Your Balance´s last blog post… 2 things that really work: Japanese breakfast, Indian dessert =-.

    Reply
    • Wardee says

      April 21, 2010 at 4:12 pm

      Michelle – I know, me, too! I also love that Erin gets right in the dough with her hands. Sometimes, that is the best way! 🙂

      Reply
  2. Kelli says

    April 21, 2010 at 6:30 pm

    After those yummy waffles, I am going to have to try all of your recipes!!! How much grated carrot would you use? The other add-ins I think I could handle, but since carrot is wet, I wasn’t sure if I should just throw some in. You could just email me with ALL of your recipes! I think I have all of Wardee’s!

    Reply
  3. Erin VL says

    April 21, 2010 at 9:18 pm

    Kelli- You are so sweet! 🙂 I used 1 carrot for the last batch I made. I bet I could’ve even used more. If you make them, I’d love to know how they turn out! Thanks for the compliment!

    Reply
  4. Tara says

    April 21, 2010 at 9:46 pm

    These do look awesome! And then I realized why – Very close to Wardee’s soaked muffins that I make often and love!

    Reply
  5. Wardee says

    April 21, 2010 at 10:00 pm

    They are similar, Tara. C. has been begging to cook something with me. He really wants to make Erin’s waffles. He started a blog a few months ago, but is short on posts. 🙂 Every day since Erin’s waffle recipe, he’s been saying, “When are we going to make the waffles, Mom? I want to do a post on my blog!” So we’ll either do the waffles or these muffins. Or both!

    Reply
  6. Missy says

    May 4, 2010 at 1:58 pm

    I made these last week and they were delicious! For an add in, I did grated carrots. The kids loved them! The oatmeal gave these a really nice touch!

    Reply
  7. Karen says

    May 7, 2010 at 6:18 am

    I just made these yesterday and they are so good and moist. I added some chopped dates to the batter. They are not too sweet but definitely a nice sweet treat for breakfast etc.
    Thanks again for sharing. Oh, I noticed that there was no salt but they were very good without it and did not miss it.

    Reply
  8. Erin VL says

    May 7, 2010 at 7:49 am

    Thanks for letting me know you made the muffins Karen! So glad you enjoyed them. 🙂 And thanks for the heads up on the salt. I need to edit the recipe and put in 1/2 tsp.
    I am curious if you used your hands or if you were able to get it to work with a spoon or a mixer?

    Reply
  9. Erin VL says

    May 7, 2010 at 3:33 pm

    Hi Missy! So glad you enjoyed the muffins. I love adding grated carrots to my muffins. A little color, a little texture, and a little more nutrition. Thanks for letting me know! I see I accidentally left out 1/2 tsp. of salt. Hopefully you didn’t miss it. I’m going to edit that right now. 🙂

    Reply
  10. Amanda says

    May 13, 2010 at 5:57 am

    This is my favorite soaked muffin recipe so far. I’ve tried many others, and this just has the best flavor and texture. The hands-on is part of the key, I think. Fabulous recipe, thank you Erin!
    .-= Amanda´s last blog post… Our little family: soon-to-be FIVE! =-.

    Reply
  11. Erin says

    May 13, 2010 at 7:42 am

    Amanda-What a wonderful comment to wake up to this morning! Thanks for letting me know. I am so glad you enjoyed them. And, I must take a moment to say, “Congratulations to you!” 🙂

    Reply
  12. Mandy says

    June 29, 2010 at 8:45 am

    I made these for breakfast after having them recommended by a friend. She was so impressed I had to try them. They turned out beautifully. Thanks for the recipe! I added in a ripe banana and it worked great.

    Reply
  13. Erin says

    June 29, 2010 at 9:04 am

    Mandy- Thanks for letting me know! So glad you enjoyed the recipe. 🙂

    Reply
  14. Diana says

    June 29, 2010 at 10:16 pm

    Do you think these would work slightly juicy fresh/frozen fruits? I’m thinking blueberry or even strawberry rhubarb….. Just not sure if the juiciness would throw off the texture.

    Reply
  15. Erin says

    June 29, 2010 at 10:52 pm

    Diana- I think it would be delicious with a strawberry rhubarb combo or blueberries. Just make sure you have the batter all mixed before you stir in your fresh or frozen fruit. Delish!

    Reply
  16. Diana says

    June 30, 2010 at 8:13 am

    Yay! Thanks, Erin! I have some strawberries and a bit of rhubarb left from making jam and couldn’t think what to do with it. Then I remembered this recipe I wanted to try and thought a Strawberry Rhubarb Muffin would be good – especially using this recipe for the muffin base! 🙂 I’ll let you know how it turns out!

    Reply
  17. Stephanie says

    April 10, 2012 at 8:42 pm

    I stumbled across this website in my search for a soaked muffin recipe to try. This looks like a great site! Anyway, I baked the muffins, but mine came out a little dry. It could have been our oven, which seems to have a tendency to run a little on the hot side. (We’re in a new place and I haven’t completely gotten used to it yet.) Or it could have been that I used whole sugar and not maple syrup or honey. At any rate, they were pretty crumbly… but the taste was good, and after we finished all the muffins, I looked at the huge heap of dried-out crumbs on the plate and thought, wow, that looks a lot like cereal. Only it’s not processed and it would actually be good for me! So I dumped the crumbs in a bowl and poured some raw milk on them. It was AMAZING! Thank you so much for your part in this great discovery. I’m going to be making this a lot in the future! I made another batch today and turned the whole thing into cereal. All except for a few taste-test bites, anyway. 🙂 Thanks for posting!

    Reply
    • Erin says

      April 11, 2012 at 9:02 am

      Hi Stephanie- You did stumble upon a wonderful site; Wardee is great! 🙂 I’m happy to hear you got the muffins to work out for you… even if in cereal form! As far as the dryness/crumbliness goes… maybe the bake time was a bit too long? or the batter was a bit too dry? or maybe you used whole wheat pastry flour instead of hard red? Let me know if you need any other suggestions, but in the meantime, enjoy your cereal!

      Reply
      • Stephanie says

        April 11, 2012 at 1:47 pm

        It could have been the bake time. I just checked them periodically – our oven doesn’t have a timer, which didn’t help, haha. I don’t even know how long I ended up baking them. Or it could have been the flour. The first time, I used a combination of whole wheat and white flour. The second time I used a combination of whole wheat pastry and regular whole wheat. ??? I’ll probably keep experimenting, especially now that I know that I can’t really mess up. 😀 If the muffins don’t work right, just crumble, dry, and add milk!

        Reply
  18. Mohammed R Zaiyan Haque via Facebook says

    March 14, 2014 at 12:41 pm

    lol 22 run e odi jita shala ra akashe urtese…khek

    Reply
  19. Maria Shoffield via Facebook says

    June 7, 2014 at 10:34 am

    That really sounds good. I’m going to try these.

    Reply
  20. Maria Shoffield via Facebook says

    June 7, 2014 at 10:34 am

    That really sounds good. I’m going to try these.

    Reply
  21. Maria Shoffield via Facebook says

    June 7, 2014 at 10:34 am

    That really sounds good. I’m going to try these.

    Reply
  22. MaryAnn Davis via Facebook says

    June 7, 2014 at 3:45 pm

    Erin’s SPICED OATMEAL-YOGURT MUFFINS recipe.

    Reply
  23. Ashley says

    January 31, 2015 at 10:52 am

    Any idea if coconut flour would work??

    Reply
    • Erin VL says

      January 31, 2015 at 11:13 am

      Ashley~ I would only consider using coconut flour if I used other gluten free flours with it. You could cut the recipe in half and experiment a bit. Bob’s Red Mill has a gluten free flour blend I’ve used with my sourdough cobbler recipe. Maybe you have a favorite you are already using? Flour and coconut flour are not interchangeable. It could possibly be a part of the blend though.

      Reply
  24. Ashley says

    January 31, 2015 at 10:53 am

    Any idea of coconut flour would work?

    Reply
  25. Inez says

    September 24, 2015 at 3:27 pm

    I am looking forward to making these! I love oatmeal! Will give you my feed back.
    Inez

    Reply
    • Erin VL says

      October 18, 2015 at 5:46 pm

      Thanks Inez! Oatmeal does add a lovely texture to muffins. Enjoy!

      Reply
3.67 from 3 votes (3 ratings without comment)

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