Brown Sugar Cinnamon Oatmeal Muffins
Start your morning with the cozy warmth of these Brown Sugar Cinnamon Oatmeal Muffins—an easy breakfast or snack that combines wholesome old-fashioned oats, sweet brown sugar, and aromatic cinnamon for a delightful treat. These muffins are soft, fluffy, and moist, thanks to a blend of milk-soaked oats, melted butter, and a touch of vanilla extract. Perfectly spiced and gently sweetened, they pair wonderfully with a hot cup of coffee or tea. For added texture and flavor, mix in optional chopped nuts or raisins to customize your muffins. Ready in just 30 minutes and ideal for meal prepping, these muffins are a quick and satisfying way to fuel your day. Whether you’re enjoying them fresh from the oven or as an on-the-go snack, they’re a comforting, homemade delight that the whole family will love.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Egg
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: chopped nuts or raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 5-10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt.
In a separate small bowl, whisk together the egg, melted butter, and vanilla extract.
Add the egg mixture to the soaked oats and milk, stirring until well combined.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix; the batter should be slightly lumpy.
If desired, gently fold in the optional chopped nuts or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 90.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 602 mg | 46% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
