I always want something filling and heavy for breakfast so I navigate towards muffins. And these oatmeal muffins are so hearty–they are a staple during weekend breakfasts at home.
Preheat oven to 180 degrees Celsius and prepare your muffin cups; I used 12 silicone muffin cups.
In a medium bowl, sift the flour together with the flour with the salt, baking powder and vanilla. Mix with the oats and walnuts and stir. Set aside.
In another giant bowl, beat the butter and sugar and add the eggs one at a time. Then add sour cream and mix well. Add the dry ingredients into the big bowl with the wet ingredients and stir.
Divide the dough into the cups by filling them almost to the top. Bake for 20 to 25 minutes. Check if they are ready using a toothpick (if the stick comes out clean after you puncture them, they are ready). Let the muffins rest for about 5 to 10 minutes in the cups, remove them from them, and transfer them to a grid to fully cool.
The oatmeal muffins can be stored in the fridge for 2 to 3 days or up to 2 to 3 months in the freezer. To freeze them, wrap well and reserve. To defrost them, remove them from the freezer and wrap each muffin in aluminium foil. Put in a preheated to 180 degrees Celsius oven and bake for 20 minutes. Remove from oven, remove from foil and serve.