Cinnamon Oatmeal Muffins
Soft, cozy, and bursting with warm flavor, these Cinnamon Oatmeal Muffins are the ultimate breakfast treat or midday snack. Made with hearty rolled oats soaked in milk, a touch of brown sugar for natural sweetness, and a generous sprinkle of ground cinnamon, these muffins strike the perfect balance between wholesome and indulgent. Simple ingredients like all-purpose flour, a single egg, and a dash of vanilla extract come together beautifully in just 15 minutes of prep time. Whether you jazz them up with optional crunchy walnuts or keep them classic, each bite is moist, tender, and infused with cozy cinnamon goodness. Perfect fresh out of the oven or stored for a convenient grab-and-go option, these muffins are a delightful way to start your day!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 0.25 cup Butter
- 1 large Egg
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with baking spray.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
While the oats soak, melt the butter and allow it to cool slightly. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
Add the melted butter, egg, and vanilla extract to the oat and milk mixture. Stir until combined.
Gradually mix the wet ingredients into the bowl with the dry ingredients. Stir just until combined; do not overmix. If using walnuts, gently fold them in at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 85.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 542 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1312 mg | 28% | |
*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.
