Cinnamon Oatmeal Muffins | Soft, Healthy & Easy Homemade Muffins
Muffins are a timeless breakfast favorite, and when they combine the wholesome goodness of oats with the warm, comforting flavor of cinnamon, they become irresistible. Cinnamon Oatmeal Muffins are soft, tender, and lightly sweet, making them perfect for a cozy breakfast, a nutritious snack, or a lunchbox treat. These muffins are packed with fiber from oats, a hint of natural sweetness, and a comforting aroma of cinnamon that fills the kitchen as they bake. They are simple to prepare, requiring basic pantry ingredients, yet the result feels like a gourmet treat. Baking at home allows you to control the quality of ingredients, making these muffins a healthier alternative to store-bought options.
Whether you’re a seasoned baker or new to muffin making, this recipe is approachable and yields a moist, flavorful batch that can be enjoyed warm out of the oven or saved for later. Cinnamon Oatmeal Muffins are versatile, freezer-friendly, and can be customized with nuts, dried fruits, or chocolate chips to suit your taste.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| Rolled oats | 1 cup | 300 |
| All-purpose flour | 1 cup | 455 |
| Baking powder | 2 tsp | 10 |
| Baking soda | ½ tsp | 0 |
| Salt | ½ tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Brown sugar | ½ cup | 215 |
| Eggs | 2 large | 140 |
| Milk (any type) | ¾ cup | 90 |
| Vegetable oil or melted butter | ⅓ cup | 530 |
| Vanilla extract | 1 tsp | 12 |
| Optional mix-ins (raisins, walnuts, chocolate chips) | ½ cup | 200 |
Step-by-Step Cooking Instructions
- Preheat the oven
Preheat to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease well. - Mix dry ingredients
In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, cinnamon, and brown sugar. - Mix wet ingredients
In a separate bowl, whisk together eggs, milk, vegetable oil (or melted butter), and vanilla extract. - Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. - Add optional mix-ins
Fold in raisins, walnuts, or chocolate chips if desired. - Fill muffin cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. - Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Cool
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Customizing the Recipe
- Sweetness: Adjust sugar to taste or substitute with honey, maple syrup, or coconut sugar.
- Flavor variations: Add nutmeg, ginger, or pumpkin spice for extra warmth.
- Texture: Use quick oats instead of rolled oats for a softer crumb.
- Add-ins: Mix in dried fruits, nuts, or chocolate chips for extra flavor and texture.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Dairy-free: Use almond milk, oat milk, or other plant-based milk.
Nutritional Information (Approx. per muffin)
| Nutrient | Amount |
|---|---|
| Calories | 164 |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 120 mg |
Serving Suggestions
- Enjoy warm with a pat of butter or a drizzle of honey.
- Serve alongside coffee or tea for breakfast or brunch.
- Pack for lunchboxes or as an on-the-go snack.
- Top with cream cheese or yogurt for extra creaminess.
- Freeze extras and reheat in the microwave for a quick breakfast.
Cinnamon Oatmeal Muffins
12 muffins
servings10
minutes18
minutes164
kcalIngredients
1 cup rolled oats
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ cup brown sugar
2 large eggs
¾ cup milk (any type)
⅓ cup vegetable oil or melted butter
1 tsp vanilla extract
½ cup optional mix-ins (raisins, walnuts, chocolate chips)
Directions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
- In a large bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract.
- Pour wet ingredients into dry ingredients; stir until just combined.
- Fold in optional mix-ins if desired.
- Divide batter among muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Recipe Video
Notes
- Oats: Rolled oats give a heartier texture, while quick oats make the muffins softer.
Mix-ins: Add raisins, nuts, or chocolate chips for extra flavor and texture.
Sugar: Adjust sweetness by reducing brown sugar or substituting with honey, maple syrup, or coconut sugar.
FAQs
1. Can I make these muffins gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the muffins will still be delicious.
2. Can I use quick oats instead of rolled oats?
Absolutely. Quick oats will yield a softer texture, while rolled oats give a chewier, heartier bite.
3. Can I make these muffins dairy-free?
Yes. Use plant-based milk like almond, oat, or soy milk, and substitute butter with coconut oil or a dairy-free margarine.
4. How should I store the muffins?
Store cooled muffins in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months.
5. Can I add mix-ins?
Yes! Raisins, chopped nuts, or chocolate chips can be folded into the batter for extra flavor and texture.
Conclusion
Cinnamon Oatmeal Muffins are a wholesome, comforting, and versatile treat that brings warmth to any breakfast table. Their soft, moist texture and naturally sweet, nutty flavor make them a favorite for both kids and adults. Easy to prepare and highly customizable, these muffins are perfect for meal prep, family breakfasts, or sharing with friends. With the cozy aroma of cinnamon filling your kitchen, they’re sure to become a beloved staple in your baking repertoire.
