Oatmeal Spice Muffins
Start your mornings with the warm, comforting flavors of Oatmeal Spice Muffins—a wholesome treat that's perfect for breakfast or as a grab-and-go snack. Packed with old-fashioned rolled oats, brown sugar, and an aromatic blend of cinnamon, nutmeg, and ginger, these muffins strike the perfect balance of hearty and sweet. The recipe comes together effortlessly in under 35 minutes, making it ideal for busy mornings. Optional mix-ins like raisins or chopped nuts add a delightful burst of texture to every bite. Whether served fresh out of the oven or stored for later, these moist and flavorful muffins are a cozy, homemade delight that will have your kitchen smelling like a bakery. Healthy, easy, and made with pantry staples—Oatmeal Spice Muffins are a must-try for anyone seeking a quick, satisfying treat!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chopped nuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Stir to evenly distribute the dry ingredients.
In a medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir until just combined, being careful not to overmix. The batter will be slightly lumpy and thick.
Fold in raisins or nuts if using, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters 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 muffin tin from the oven and 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. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 301.5 g | 110% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 140.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 456 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1545 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.
