Yummy Breakfast Muffins
Start your morning on a delicious and wholesome note with these Yummy Breakfast Muffins! Packed with the hearty goodness of rolled oats, a hint of cinnamon, and your choice of fresh, juicy fruits like apples, berries, or bananas, these muffins are the perfect combination of flavor and nutrition. Each muffin is lightly sweetened with brown sugar and can be customized with optional nuts for a delightful crunch. With just 15 minutes of prep time, these easy-to-make muffins come together quickly and bake to golden perfection in under 25 minutes. Perfect for busy mornings, meal prepping, or a grab-and-go snack, these breakfast muffins are a family favorite that stays moist and tender thanks to yogurt and melted butter. Serve them fresh out of the oven or pack them up for breakfast on the move!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup milk
- 0.5 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup melted butter
- 1 cup chopped fruit (e.g., apples, berries, or bananas)
- 0.5 cup chopped nuts (e.g., walnuts or almonds) (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, whisk together the milk, yogurt, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped fruit and nuts (if using), ensuring they are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 116.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 801 mg | 62% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1972 mg | 42% | |
*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.
