Cinnamon Oatmeal Muffins

These Cinnamon Oatmeal Muffins are simple, delicious, and the perfect treat for you! They are full of hearty oats and cinnamon flavours.

These muffins are really tasty! They are not on the sweet side, so they make for the perfect breakfast muffin.

The muffins come together in a few easy steps with simple ingredients. Let's get to baking!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Brown sugar – I used dark brown sugar, but light brown sugar works as well!

Cornstarch – Used to enhance the texture.

Cinnamon - Adds a lot of depth to the flavour!

Eggs – These should be at room temperature before beginning

Oil – I used a flavourless oil. You can use any sort of oil, but the flavoured ones will slightly change the taste of it.

Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!

Sour Cream – The secret ingredient that makes these muffins so soft and moist! This also stabilizes the muffins and brings out soo much texture.

Step by step instructions

Here is how to make and bake these Cinnamon Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, nutmeg, cloves, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 3 – Whisk wet ingredients. In a large bowl, whisk oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.

Step 4 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.

Step 5 – Scoop. Evenly divide the batter between 12 liners, they should all the way full. Using a cookie scooper helps big time to minimize the mess. In a small glass, mix together cinnamon and sugar. Then sprinkle a bit on top of each muffin. This will give you a sweet and crisp muffin top we all love.

Step 6 – Bake. Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use large-flake oats. This will give you the best texture of muffin.
• These muffins are not sweet. This is more of a breakfast style recipe. If you are looking to sweeten them up, add 1/4 cup more brown sugar.

FAQ

Do I have to add sour cream?

Yes! This is one of the main ingredients in this recipe. You can also substitute this for full-fat yogurt or buttermilk, making sure it is at room temperature.

Do I have to add oats?

Yes! This is a main ingredient in the recipe too.

Can I add some chocolate chips?

Feel free to add in 1/2 cup of any of your favourite add-ins like chocolate chips, nuts, etc. 🙂

Check out more muffin recipes

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

Cinnamon Oatmeal Muffins

Ania

These Cinnamon Oatmeal Muffins make for the perfect breakfast or on-the-go snack. They are soft, fluffy, and full of hearty oats and cinnamon flavours in each bite! You will love these muffins.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 281 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the muffins

• 1 1/2 cups all-purpose flour
• 1 1/4 cups rolled oats or large flake oats
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tbsp cornstarch
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/8 tsp nutmeg optional
• 1/8 tsp cloves optional
• 3/4 cups dark brown sugar*
• 1 tbsp vanilla
• 1/2 cup oil
• 2 eggs room temperature
• 3/4 cups full-fat sour cream room temperature
• 1/2 cup milk room temperature

For the sprinkle

• 1/4 tsp cinnamon
• 2 tbsp white sugar

Equipment

Muffin Tin

Muffin Liners

Cookie Scooper

Gram Scale

Spatula

Whisk

Instructions

 

• Preheat oven to 375℉/190℃. Line your muffin tin with 12 liners and set aside.
• In a medium-sized bowl, add in flour, cinnamon, nutmeg, cloves, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until combined. Set aside.
  1 1/2 cups all-purpose flour, 1 1/4 cups rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt, 2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves
• In another large bowl, whisk oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.
  3/4 cups dark brown sugar*, 1 tbsp vanilla, 1/2 cup oil, 2 eggs, 3/4 cups full-fat sour cream, 1/2 cup milk
• Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
• Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. In a small glass, mix together cinnamon and sugar. Then sprinkle a bit on top of each muffin.
  1/4 tsp cinnamon, 2 tbsp white sugar
• Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
• These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Notes

*Brown sugar - This recipe is not meant to be sweet, it is more of a breakfast-style muffin. If you are looking to sweeten them up, add in 1/4 cup (50g) more of brown sugar.

Nutrition

Serving: 1muffinCalories: 281kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 29mgSodium: 165mgPotassium: 119mgFiber: 2gSugar: 16gVitamin A: 57IUVitamin C: 0.01mgCalcium: 72mgIron: 2mg

Keyword oatmeal muffins

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