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Cinnamon oatmeal muffins are a warm, wholesome treat packed with oats and spice, perfect for breakfast or a snack. Naturally sweetened and easy to make, they're a healthier muffin the whole family will enjoy. Pair them with coffee or tea to start your day.
Who doesn't love muffins? The good thing is there are so many options - from pumpkin streusel muffins to mini chocolate chip muffins to banana chocolate chunk muffins.
But one of my favorite flavors is cinnamon and these muffins are cinnamon on steroids. Plus you get the added benefits of oats which has added nutrition but also makes the muffin more filling!
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Why You Will Love These Muffins
- Easy to prepare - No mixer needed here. Just mix the ingredients in a bowl, add to a muffin pan and bake.
- Customizable - Easily add nuts, raisins or chocolate chips to suit your taste preferences.
- Make-ahead - Make a batch of these muffins and store them in the freezer. Simply grab one whenever you're short on time.
Ingredient Notes
- Milk - Mixed with the oats to create a quick oatmeal. I use whole milk.
- Oats - Provides texture and a hearty, wholesome base to the muffins.
- Flour - All-purpose flour is ideal, providing structure to the muffins while keeping their texture light and fluffy.
- Cinnamon - Delivers the warm, aromatic spice that defines the flavor. Adjust to taste or mix with nutmeg for extra depth.
- Baking powder/baking soda - Essential for leavening. Ensure they’re fresh for the best rise.
- Salt - Enhances the flavors.
- Butter - This butter-based muffin features a thicker batter, resulting in a crumb that is slightly dense yet light and richly buttery.
- Maple syrup - A natural sweetener that adds a warm, rich flavor that complements the cinnamon.
- Egg - Binds the ingredients and provide richness.
- Vanilla extract - Enhances the overall flavor with a touch of sweetness.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Replace whole milk with almond, oat or soy milk for a dairy-free alternative. Coconut milk can be used as well but will add flavor.
- Swap all-purpose flour with whole wheat flour for added fiber or use a gluten-free flour blend for a gluten-free version.
- Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
- While I use an egg in these muffins, if you want to make them vegan, you can use chia seeds.
- I use maple syrup for added sweetener, but granulated sugar or light brown sugar can be substituted. You can even try honey.
How to Cinnamon Oatmeal Muffins
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Combine milk and oats in a bowl and soak for 20 minutes.
Step 2: Mix dry ingredients in large bowl.
Step 3: Whisk wet ingredients in another bowl.
Step 4: Combine wet and dry mixtures with soaked oats, folding to combine.
Step 5: Spoon batter into the pan. Sprinkle with oats and sugar if desired,
Step 6: Bake for 5 minutes at 425°F, reduce to 350°F, and bake for 12-15 minutes. Cool for 5 minutes before transferring to a wire rack.
No Cupcake Liners, No Proplem
If you don't have cupcake liners to bake the muffins in, that isn't an issue. Just use some non-stick spray and spray the muffin pan. You will still be able to remove the muffins after letting them cool.
Recipe FAQs
Yes, feel free to add raisins, nuts or chocolate chips to personalize your muffins. Just fold them in gently before baking. You can also add fruit or just make these blackberry oatmeal muffins.
Yes, use a gluten-free flour blend in place of all-purpose flour. Ensure that the baking powder and oats are also gluten-free.
Yes. Replace the milk with oat milk and make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
You know muffins are done when you insert a toothpick in the center and it comes out clean.
The muffins will stay fresh for 3 days at room temperature, up to 1 week in the fridge, and up to 3 months in the freezer, which is how I typically store them.
Pro Tips/Recipe Notes
- Ensure all refrigerated ingredients are at room temperature for easy and even mixing.
- Avoid overmixing the batter, as it can make the muffins tough—mix only until combined, and don't worry about a few lumps.
- Use an ice cream scoop to evenly distribute the batter into the muffin tins.
- The muffins are done when a toothpick inserted into the center comes out clean.
Other Recommended Muffins
If you’ve tried these cinnamon oatmeal muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cinnamon Oatmeal Muffins
Ingredients
- 1 cup whole milk
- 1 cup old fashioned oats
- 1 ¼ cups all-purpose flour (156g)
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup maple syrup
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Combine the milk and oats in a bowl and let the oats soak for 20 minutes.
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
- Whisk together the melted butter, maple syrup, egg and vanilla extract until combined. Add the wet ingredients and soaked oat mixture to the dry ingredients, stirring just until combined.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Sprinkle some oats and coarse sugar on top if desired.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- Ensure all refrigerated ingredients are at room temperature for easy and even mixing.
- Avoid overmixing the batter, as it can make the muffins tough—mix only until combined, and don't worry about a few lumps.
- Use an ice cream scoop to evenly distribute the batter into the muffin tins.
- The muffins are done when a toothpick inserted into the center comes out clean.
Julia says
Made this yesterday and my husband has already eaten 3!
Ryan says
Haha the same thing with my wife. She might have snuck a couple!
Kori says
These baked up beautifully and are absolutely delicious!
Ryan says
Glad they turned out!