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Oat Muffins with Nuts and Seeds

These hearty Oat Muffins with Nuts and Seeds are an easy grab-and-go breakfast or snack. They have such wonderful flavor and crunch!

Oat Muffins with Nuts and Seeds

I like light, fluffy muffins as much as anyone, but sometimes I crave a hearty muffin. One that feels significant and won’t leave you hungry an hour later. And that’s exactly what you get with these Oat Muffins with Nuts and Seeds!

These muffins are made with so many great things that you’re likely to have just sitting in your pantry. There are plenty of oats to contribute to that heartiness and supply some chewiness, too. Lots of nuts and seeds provide loads of flavor and crunch.

It’s no secret that I usually prefer my muffins to be a bit less sweet than the standard bakery variety. These muffins have just enough brown sugar to give them a nice sweetness without feeling like you’re eating a cupcake. If you want them just a tad sweeter, try sprinkling some coarse sugar (like turbinado) on top of the muffins before baking.

Oat Muffins with Nuts and Seeds

I love this oat muffin recipe for many reasons. As I mentioned, I love that they’re such hearty, filling muffins. I also really like that this recipe is such a great way to use up some ingredient odds and ends in the pantry. I always have some random bits of different nuts and such, and these muffins will work with just about any kind you have. I also usually have at least some sunflower seeds and pumpkin seeds on hand, too.

If you’re looking for a new muffin recipe for breakfast or snacking, give these Oat Muffins with Nuts and Seeds a try. I think you’ll love their chewy, crunchy texture and their nutty, just-sweet-enough flavor.

Find more muffin recipes in the Recipe Index.

More Great Oat Muffin Recipes

Oat Muffins with Nuts and Seeds

Yield 12 muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Hearty, chewy, crunchy Oat Muffins with Nuts and Seeds are an easy grab-and-go breakfast or snack!

Oat Muffins with Nuts and Seeds

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/4 cups (124g) old-fashioned rolled oats
  • 1/2 cup (113g) unsalted butter, softened
  • 2/3 (167g) cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 3/4 cup chopped nuts (such as pecans, almonds, hazelnuts), toasted if you prefer
  • 1/4 cup seeds (such as sunflower and pumpkin), toasted if you prefer

Instructions

  1. Preheat oven to 400°F. Grease or line 12 standard muffin cups.
  2. Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating 2 portions of milk. Mix just until combined. Stir in the nuts and seeds.
  5. Fill each muffin cup about 3/4 full using about 3 tablespoons of batter per cup.
  6. Bake 18 to 22 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
  7. Cool the muffins in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.

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    19 Comments on “Oat Muffins with Nuts and Seeds”

  1. I need to bake some muffins for a Valentine brunch at my church. These will fit the bill perfectly. I think I will use half whole wheat flour and half regular flour. Sounds so good and hearty. Thanks

  2. YUM! These muffins look amazing and perfect as a sweet breakfast ♥

  3. These are so good!  I added some orange zest but kept everything else as the recipe stated. Anyone thinking about making these should just do it!  Simple and yummy!

  4. Do you think I can omit the seeds & nuts and replace with blueberries? (allergy purposes)

  5. Lord have mercy. And I don’t say that lightly. Just made these muffins this afternoon and they are incredible. I added 1/2 cup of mini chocolate chips to them. The hubs insisted. They are seriously one of the most delicious muffins I have ever tasted. Love that they are heavy on the protein and fiber and relatively low on the sugar content. What an amazing breakfast these will make. Thanks so much for sharing.

  6. Just saw this recipe and am sure my youngest will like them minus the nuts and seeds. Do you think I should add more oats in place of the nuts and seeds or do you think they will be fine without?

    • Hi, Denise. I’d try adding some dried fruit in place of at least some of the volume of nuts and seeds. Without anything added, you’ll lose a lot of flavor and also get fewer muffins.

  7. Just made these muffins and they are delicious. I toasted sunflower seeds and crushed pecans. My only complaint is 400 is too high to cook them on. The edges started turning very brown  but the middle wasn’t uncooked. Turned them down to 350 and they cooked more evenly. Will definitely make them again at lower temp.

  8. These are the most AMAZING wholesome muffins I have ever tried and I have tried a lot. I have never left a positive or negative review for a recipe I tried but i decided these are sooooo good i need to share.

    I used all white whole wheat flour, cut the sugar to a skimpy 1/4 cup and added 1/4 tsp. cinnamon.

    In my last batch i added 1/4 cup flax seed, 1/4 cup toasted walnuts and 1/4 cup sunflower seeds .

    Some crunch and some muffin – all in all – paired with a yogurt or cottage cheese and some fruit it is an amazing delish and healthy breakfast

  9. These are terrific. I made them with hazelnuts (I toasted them but forgot to chop them) and pepitas. Will bust them out again. . 

  10. Made this muffins today and unfortunately they turned out way too dry. I followed directions and didn’t deviate at all so the flavor is actually very good apart from the dry texture.

    • Hi, Erica. I’m sorry you had troubles! If you didn’t change anything at all about the recipe, my guess would be that there was too much flour. If you aren’t measuring by weight or the spoon and sweep method, that can happen easily. You can read more about that here: How to Measure Flour.

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