Your mornings will be warm and cozy with these deliciously moist Cinnamon Oatmeal Muffins! This easy recipe makes tender muffins that are perfect for breakfast or snacking, combining the wholesome goodness of oats with warm cinnamon spice flavors for an ultimate bakery muffin made at home.
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☕️ Muffins freeze beautifully for up to 3 months, making them perfect for meal prep. Make a double batch of a flavorful, hearty muffins and stash in the freezer for quick breakfast or an afternoon coffee break!
My 2 Best Tips For Making Cinnamon Oatmeal Muffins
Moist & Tender: To ensure you’ll get the best texture for muffins — moist and tender — don’t skip soaking the oats for at least 5 minutes. I also think using whole milk helps with moisture since it has a higher fat content then other milks.
Fluffy Muffins: And to help get the fluffiest (least dense) muffins, don’t overmix the batter. In this recipe, I mix ingredients in a few different stages and the final batter step is folding together the mixtures just until combined and no more!
Just to emphasize how I make these muffins moist and tender:
- Soaking the oats in milk softens them and allows them to absorb moisture, resulting in a more tender muffin with better texture. Skipping this step would leave you with harder bits of oats in your muffins!
- For tender muffins, fold the wet and dry ingredients together just until combined. Overmixing develops gluten, resulting in tough, dense muffins!
And if you want to go one step farther to create a bakery-worthy muffin at home, add a streusel topping!
Easy Streusel Topping: Combine ¼ cup each of oats, flour, and brown sugar with 3 tablespoons of cold butter and an extra teaspoon of cinnamon. Sprinkle over muffins before baking.
🩷 Melissa
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Cinnamon Oatmeal Muffins
Ingredients
- 2 cups rolled or old-fashioned oats
- 1 cup whole milk
- ⅓ cup light oil (like avocado, vegetable, or melted coconut)
- 1 cup light brown sugar packed
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F and grease 14 to 18 muffin cups well. (I grease a whole set of 12 on one pan and then grease the middle 6 on a second pan. This recipes makes 14 to 18 muffins depending on size, or you can do 12 regular sized muffins and about 24 mini muffins.)
- In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.
- In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
- Add the eggs and mix well to combine.
- Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
- Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
- Place the batter into the prepared pans, filling the cups ½ full.
- Bake for 20 to 25 minutes or until the centers are cooked through and nothing comes out on a toothpick when you insert it into the center. (Mini muffins will bake in 14 to 16 minutes.)
- Remove from the oven and allow to cool for 10 minutes before removing the muffins from the pan to finish cooling on a wire rack (If you leave them in the muffin tin they sweat and the bottoms get soggy).
- Enjoy warm or at room temperature.
Notes
- This recipes makes 14 to 18 muffins depending on size, or you can do 12 regular sized muffins and about 24 mini muffins. I usually make 18 regular sized muffins and fill the tins half full.
- For perfectly domed tops, fill your muffin cups about ⅔ full rather than ½ full as the recipe suggests. This will give you approximately 12-14 standard muffins instead of 14-18.
- This recipe can be made with half all-purpose and half whole wheat flour.
- You can dust the top of these muffins with a few pieces of oats before baking for a pretty topping!
- Feel free to add in extras like raisins, nuts, or even chocolate chips.
- Make a simple streusel by combining ¼ cup each of oats, flour, and brown sugar with 3 tablespoons of cold butter and an extra teaspoon of cinnamon. Sprinkle over muffins before baking.
Nutrition
Recipe FAQs
The muffins are done when the tops are lightly golden and a toothpick inserted into the center comes out clean with no wet batter. The centers should feel springy when gently pressed.
Yes, you can substitute quick oats for rolled oats, but the texture will be slightly different. Quick oats absorb liquid faster, so you might need to reduce the soaking time and possibly add a bit more milk if the batter seems too thick.
Yes! Simply substitute the milk with your favorite plant-based alternative like almond, oat, or coconut milk. The results will be slightly different in texture but equally delicious.
More Scrumptious Muffin Recipes to Try
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Gina Kolet
Delicious muffin. Easily customizable with add ins. Subbed the all purpose flour for King Arthur Gluten Free Measure to Measure flour.
Marilyn J Eisenschenk
these muffins are great. can I use gluten free flour?
Melissa Griffiths
They should work great with a 1:1 gluten free baking flour!
Lisa White
Excellent muffins. The whole family loved them!