Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A tray of twelve freshly baked cinnamon oatmeal muffins with a golden-brown top, sitting in a vintage metal muffin pan beside a striped blue and white towel.
Print Recipe Pin Recipe
5 from 3 votes

Cinnamon Oatmeal Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 14 -18 regular muffins
Calories: 302kcal
Author: Melissa Griffiths

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.
    A hand pours milk from a white pitcher into a white bowl filled with dry oats, which sits on a blue-striped cloth on a light countertop.
  • In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
    A white mixing bowl with melted butter and brown sugar inside, sitting on a white countertop next to a blue and white striped kitchen towel.
  • Add the eggs and mix well to combine.
    A white mixing bowl with a red rim contains two cracked eggs and a brown sugar mixture. A blue and white striped cloth is partially visible in the background.
  • Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
    A white mixing bowl with a red rim contains flour, cinnamon, baking powder, and wet ingredients, ready to be mixed. A blue and white striped kitchen towel sits nearby on a white countertop.
  • Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
    A large white bowl with red trim filled with an oatmeal batter mixture. A red spatula with a wooden handle rests inside the bowl. A blue and white striped kitchen towel lies nearby on the counter.
  • Place the batter into the prepared pans, filling the cups ½ full.
    A 12-cup muffin tin filled with unbaked oatmeal batter sits on a white surface, partially covered by a blue and white striped kitchen towel.
  • 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.)
    A metal muffin tin holds twelve golden-brown muffins with textured, slightly domed tops. A blue and white striped cloth is partially visible to the left of the tin on a light countertop.
  • 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).
    Homemade oat muffins are stacked and arranged on a cooling rack over a blue cloth. One muffin is sliced open, showing a spread of butter melting inside. The muffins look golden brown and freshly baked.
  • Enjoy warm or at room temperature.
    A hand holds a halved bran muffin with melting butter spread on top. More muffins are visible blurred in the background on a cooling rack.

Notes

Muffin Sizes & Proportions:
  • 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.
 
Recipe Variations & Substitutions:
  • 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.
 
Freezer Storage: These muffins freeze beautifully for up to 3 months, making them perfect for meal prep and busy mornings.

Nutrition

Serving: 1 of 14 muffins | Calories: 302kcal | Carbohydrates: 50g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 193mg | Fiber: 4g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 2mg