Oatmeal Cookie Muffins
Indulge in the comforting flavors of childhood with these Oatmeal Cookie Muffins—a delightful fusion of two classic treats! Perfect for breakfast or a snack, these moist and tender muffins combine wholesome old-fashioned rolled oats with the warm spice of cinnamon for a cozy, bakery-style flavor. Lightly sweetened with brown and granulated sugars, each bite is reminiscent of a chewy oatmeal cookie, while optional add-ins like raisins or chopped nuts bring texture and variety. With just 15 minutes of prep and ingredients you likely already have in your pantry, these easy muffins are quick to whip up and bake to golden perfection in under 20 minutes. Enjoy them fresh from the oven or save them for grab-and-go convenience throughout the week!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Brown sugar (packed)
- 0.25 cups Granulated sugar
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 0.5 cups Raisins (optional)
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the rolled oats, flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to evenly distribute the dry ingredients.
In a separate medium mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
Add the eggs, one at a time, to the wet ingredients, whisking after each addition. Stir in the vanilla extract and milk.
Slowly pour the wet ingredients into the bowl with the dry ingredients, gently folding them together until just combined. Do not overmix; the batter should be slightly lumpy.
If using raisins or chopped nuts, fold them gently into the batter.
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 them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 288.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 664 mg | 51% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2173 mg | 46% | |
*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.
