Daphnes Cinnamon Oatmeal Muffins
Soft, fluffy, and brimming with the warm aroma of cinnamon, Daphne's Cinnamon Oatmeal Muffins are the perfect wholesome treat to start your day or enjoy as a satisfying snack. Made with hearty old-fashioned rolled oats, a generous infusion of ground cinnamon, and a touch of brown sugar for natural sweetness, these muffins strike the perfect balance between cozy comfort and nourishing goodness. The addition of optional mix-ins like chopped nuts or raisins allows you to customize every bite to your taste. Ready in just 35 minutes, this easy-to-follow recipe offers bakery-style results right from your kitchen, featuring a moist and tender crumb with just the right amount of spiced warmth. Whether served warm out of the oven, paired with a cup of coffee, or packed for an on-the-go breakfast, these cinnamon oatmeal muffins are a versatile, crowd-pleasing delight.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Light brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Milk
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the rolled oats, all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a separate medium-sized bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and creamy.
Add the eggs to the wet mixture, one at a time, beating well after each addition. Stir in the vanilla extract and milk.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, as this can make the muffins dense.
If using, gently fold in chopped nuts or raisins to the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 165.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 553 mg | 43% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1367 mg | 29% | |
*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.
