Tim Horton's Style Oatmeal Muffins
"This recipe is a copycat of the Tim Horton's Oatmeal Muffin."
photo by Julie Bs Hive
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
12 Muffins
ingredients
- 1 cup milk
- 1 cup quick-cooking oats
- 1 egg
- 1⁄4 cup vegetable oil
- 1 cup all-purpose flour
- 1⁄4 cup white sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
directions
- Preheat oven to 425F (220C).
- Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
- Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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Reviews
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I really enjoyed these. I followed the recipe exactly as written other then I used canola oil instead of vegetable as that is all I had. I tasted them hot out of the oven and after they cooled. I actually enjoyed them even more once they cooled. They are not a sweet muffin but I thought they were perfect! I only had to cook mine for 20 minutes. -
Really delicious recipe. Thank you so much for posting. <br/>I made them as directed, but I added a handful of sultanas and used skinny milk. <br/><br/>I particularly like how adaptable they would be. You could flavour with orange or lemon zest, any kind of dried fruit, grated peat or apple, any spice really.. the options are endless. <br/><br/>I found the sweetness perfect, and zapped them in the microwave before eating. <br/><br/>Such a nice on the go breakfast recipe. I imagine they will freeze well, but I haven't tried yet.<br/><br/>ETA 16/2 - Have modified these to make them vegan by using soy milk and a ripe banana for the egg. They came up surprisingly well, IMO. Just a note though, you really need to serve these warm, otherwise they seem a bit dry. I'm also tempted to ripple through a bit of jam or even golden syrup or honey. -
These were just OK. Not anything wrong with them, just not amazing. -
These were good but probably will not make them again. I thought they were lacking something. I did like that these muffins did not have a lot of sugar. Thank you!
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These are great. I really like that they aren't too sweet. I added golden raisins and made 24 minis. I will make them again.
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Tweaks
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I really enjoyed these. I followed the recipe exactly as written other then I used canola oil instead of vegetable as that is all I had. I tasted them hot out of the oven and after they cooled. I actually enjoyed them even more once they cooled. They are not a sweet muffin but I thought they were perfect! I only had to cook mine for 20 minutes.
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Enjoyed this recipe very much - a light muffin that's not too sweet. I added crushed banana chips, replaced the oil with applesauce, and added a bit of cinnamon, cloves, and nutmeg. Replaced the white sugar with brown sugar. -
These were great muffins. I was looking for something portable for breakfast, but I wanted some real nutrition (not breakfast cake). I substituted maple syrup for the white sugar and added raisins and raw, unsweetened coconut. I also used whole wheat flour. It produced a light muffin that was satisfying. We topped them with raw nut butter and all-fruit preserves and really enjoyed them.
