These savory oat and cheddar muffins have a tender, slightly crumbly interior with a crisp golden top. Sharp cheddar melts into pockets of savory richness while scallions add a bright, oniony lift. They’re hearty enough for a sit-down weekend brunch yet portable for weekday coffee runs. Serve warm with a smear of butter or alongside a simple chive yogurt for contrast.
Ingredients
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups grated sharp cheddar (packed)
- 4 scallions, thinly sliced (white and green parts)
- 2 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup plain yogurt or sour cream
- 1/3 cup melted butter or neutral oil
- Optional: 1/2 cup cooked, crumbled bacon or chopped roasted red pepper
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners and set aside.
- In a large bowl, whisk together the oats, flour, baking powder, salt, and black pepper until evenly combined.
- Stir in the grated cheddar and sliced scallions (and any optional add-ins) so they are coated in the dry mix—this helps prevent sinking.
- In a separate bowl, whisk the eggs with the milk, yogurt (or sour cream), and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; some small lumps are fine. Avoid overmixing to keep the muffins tender.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Smooth the tops lightly with the back of a spoon.
- Bake for 18–22 minutes, rotating the pan once halfway through, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips or Variations
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- Make them gluten-free by using certified gluten-free oats and swapping the flour for 1 cup oat flour plus 1/4 cup almond flour.
- To reheat, warm in a 350°F oven for 6–8 minutes or microwave for 20–30 seconds; these freeze well—wrap individually and freeze up to 2 months.