Oatmeal Muffins
intro
Hearty, lightly sweet cinnamon oatmeal muffins with a tender crumb, perfect for quick grab-and-go breakfasts or snacking, with warm, nutty oat flavor.
Ingredients
Steps
Prep oven and tin
Preheat your oven to 400°F (200°C) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick cooking spray or melted butter to prevent sticking.
Combine dry ingredients
In a large mixing bowl, whisk together 1.5 cups (135g) old-fashioned rolled oats, 1 cup (120g) all-purpose flour, 1/3 cup (65g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until evenly combined, with no clumps of brown sugar remaining.
Whisk wet ingredients
In a separate medium mixing bowl, whisk together 1 cup (240ml) whole milk, 1 room-temperature beaten large egg, 4 tablespoons (57g) cooled melted unsalted butter, and 1 teaspoon vanilla extract until smooth and uniformly pale yellow, with no unincorporated egg streaks.
Fold muffin batter
Pour the full wet ingredient mixture into the dry ingredient bowl. Use a rubber spatula to fold gently for 20-30 seconds, just until no dry flour pockets remain; do not overmix, as this creates tough muffins. The finished batter will be thick and slightly lumpy.
Portion batter evenly
Use a 1/4-cup (60ml) cookie scoop or measuring cup to divide batter evenly between the 12 prepared muffin cups, filling each 2/3 full to leave room for rising. Tap the tin firmly on the counter 2-3 times to pop trapped large air bubbles.
Bake until golden
Place the tin on the middle oven rack and bake for 18-20 minutes at 400°F (200°C). Test doneness by inserting a wooden toothpick into a center muffin; it should come out with 1-2 moist crumbs attached, not wet batter. Tops will be golden and spring back when lightly pressed.
Cool and serve
Remove the tin from the oven and let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack for 10 additional minutes before serving.
Tips
2.Customize your muffins by stirring 1/2 cup (75g) of add-ins like raisins, chopped walnuts, fresh blueberries, or chocolate chips into the dry ingredients before adding the wet mixture.
3.For easy meal prep, wrap fully cooled muffins individually in plastic wrap and freeze for up to 3 months; reheat a frozen muffin in the microwave for 30 seconds for a quick breakfast.
OMG these muffins are SO good! I baked them last night for the kids’ before-school breakfast this week and they devoured two each before I even could pack them up for meal prep. The cinnamon flavor is perfect, not too overpowering, and they stay moist even after 3 days in an airtight container. Total game changer for our chaotic weekday mornings! 10/10
As someone who burns literally every baked good I try, I was shocked these turned out perfect first try! The cook time was spot on for my oven, they were so moist and not crumbly at all. My roommate already asked me to make another batch this weekend. Only thing I did wrong was forget to line my tin so a couple stuck, but that’s on me lol
Made these for my office potluck yesterday and they were gone in 10 minutes flat. Multiple coworkers asked for the recipe, I sent them all the link. Perfect level of sweetness, not cloying like some store-bought muffins. Will absolutely be making these again for our next team breakfast
I swapped the all-purpose flour for a 1:1 gluten free baking blend and these still came out incredible! I was worried they’d be dry or have that weird GF texture, but they were just as moist as the regular version. My gluten-eating husband didn’t even notice the difference
These are the perfect pairing for my morning latte! I added a tiny bit of extra cinnamon and a sprinkle of oat streusel on top before baking and *chef’s kiss*. My only tiny note is I wish they were a little sweeter, but that’s just personal preference — I’ll probably add a tablespoon more brown sugar next batch
I’ve been making oatmeal muffins for 40 years and this recipe is easily one of the best I’ve tried. The moisture level is perfect, no dry crumbs everywhere like so many newer recipes. I brought a batch to my bridge club and all the ladies asked for the recipe. Will be adding this to my regular rotation
Super easy to make in my tiny dorm kitchen with just a mixing bowl and a cheap muffin tin! I meal prepped a batch on Sunday and they lasted me all week for quick breakfasts between classes. Way cheaper and better for you than grabbing a muffin from the campus café every morning
Made these for our neighborhood block party over the weekend and they were a total hit! I made mini muffins instead of regular size so people could grab them as a quick snack, and I even had neighbors knocking on my door the next day asking for the recipe. The cinnamon aroma while they bake is unreal, my whole house smelled amazing for hours
Great base recipe! I added a chopped apple and a teaspoon of nutmeg to the batter and it turned out fantastic. The muffins were super moist, the apple added a nice little tart bite that balanced the cinnamon and sugar really well. Will definitely be experimenting with more mix-ins next time
Wait, is it normal for the batter to be really thick? I was worried I messed up the measurements because it wasn’t runny like other muffin batters I’ve made, but I baked them anyway and they turned out perfect! Just wanted to check so I don’t panic next time I make them
I’m in charge of snacks for our weekly team meeting and these are now my go-to! They’re easy to make a big batch of, they travel well, and there’s never any left over. I’ve made them three times in the last month and people get excited when they see me walk in with the muffin tin. 10/10, zero notes
I made these with my 7 year old daughter this weekend for a fun rainy day activity and it was so easy for her to help with! She loved measuring out the oats and stirring the batter, and she was so proud when the muffins came out of the oven. We ate them warm with a little butter on top and it was the coziest snack ever
I swapped the dairy milk for oat milk and used coconut oil instead of butter to make these vegan, and they came out so good! I was worried the substitutions would mess up the texture, but they were still moist and had that perfect cinnamon flavor. Even my non-vegan friends loved them when I brought them to book club
These are good, but I found them a little bland for my taste? I followed the recipe exactly, but I think next time I’ll add more cinnamon, maybe a dash of vanilla extract, and some craisins to liven them up a bit. Cook time was perfect for my oven though, and they were definitely moist as advertised!
I’m not much of a baker but these were so straightforward! I didn’t have any quick oats so I used old fashioned oats that I pulsed a couple times in the blender, and it worked totally fine. Saved me a trip to the grocery store, and the muffins came out great. Will be making these again for sure
Just pulled a batch out of the oven and OMG, my entire apartment smells like a cinnamon roll factory! I ate one warm straight out of the tin and it was so fluffy and moist, not dense at all like other oatmeal muffins I’ve tried. I added white chocolate chips like I mentioned in another comment and it’s the best decision I’ve made all week
Finally got around to making these after seeing all the rave reviews, and y’all were not lying! I made a double batch, froze half like the tip I saw mentioned, and they’re perfect for quick breakfasts before work. I added a little cinnamon sugar sprinkle on top right when they came out of the oven for a little extra crunch, and it’s *so* good
Made the mini muffin version like I asked about earlier for my son’s soccer snack, and the kids devoured them! I baked them for 14 minutes like the tip said and they were perfect, no burnt edges, totally moist. Even the other coaches asked where I got the muffins, I told them it was this recipe. Total win!
I’ve tried three different cinnamon oatmeal muffin recipes online in the last month, and this is by far the best one. No weird dry spots, the cinnamon is balanced, and it’s easy enough to whip up even on days my arthritis is acting up, no fancy equipment needed. I’ll be sticking with this recipe from now on