Magnolia Cafe Oatmeal Muffins
Start your morning right with Magnolia Cafe Oatmeal Muffins—a hearty, homemade treat packed with wholesome rolled oats, warm cinnamon, and a touch of sweetness from brown sugar. These moist and tender muffins are softened with milk-soaked oats, creating the perfect base for optional additions like crunchy walnuts or chewy dried cranberries. With a quick prep time of just 15 minutes, these muffins come together effortlessly and bake to golden perfection in under 20 minutes. Perfect for breakfast on the go or as a midday snack, these muffins are a versatile, family-friendly recipe you’ll want to make on repeat. Plus, they’re easy to store and deliciously satisfying at room temperature or warm from the oven. Indulge in the comforting flavors of this classic recipe today!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup Dried fruit (optional, e.g., raisins or cranberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar, breaking up any clumps of sugar.
Add the melted butter, egg, and vanilla extract to the oat and milk mixture. Stir until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix.
If using chopped nuts or dried fruit, fold them into the batter at this stage.
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.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 165 mg | 4% | |
*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.
