Cinnamon Oatmeal Muffins

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

These cinnamon oatmeal muffins are so delicious. There's something about cinnamon oatmeal combined that makes me feel so cozy and warm inside.

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

Ingredients Notes

Here are a few key ingredient notes about these muffins. For the full detailed step-by-step with measurements, continue scrolling to the recipe card below.

• All-purpose flour – This flour is used for the muffins.
• Brown sugar – I used dark brown sugar, but light brown sugar works as well!
• Cornstarch – Used to enhance the texture. Optional, but recommended.
• 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 – This helps make the muffins incredibly moist.

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 all of the dry ingredients. With a spatula, stir to combine and then set aside.

Step 3 – Whisk wet ingredients. In a large bowl, whisk all of the wet ingredients; oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk them all together until well combined, 2-3 minutes.

Step 4 - Combine dry and wet ingredients. Add the dry into the wet ingredients. With 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. I like to use a cookie scooper to help get even scoops of batter and minimize the mess. Then, in a small glass, mix together cinnamon and sugar. Sprinkle a bit on top of each muffin. This will give you a sweet muffin dome.

Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the oven to 375°F and continue to bake for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins are best served fresh or next day. They stay fresh 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. You can toggle between cups and metrics in the recipe card. This is the one I use.
• Do not over-mix! A big reason muffins don’t turn out is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use large-flake oats. Sometimes also called rolled oats.
• These muffins are not sweet. This is more of a breakfast style muffin. If you are looking to sweeten them up, add 1/4 cup (50g) more of brown sugar.

FAQ

Do I have to add sour cream?

Yes! This is one of the main ingredients in this recipe. It's what makes the muffins so soft and moist. You can substitute the sour cream for room temperature full-fat yogurt or buttermilk.

Do I have to add oats?

Yes! This is an oatmeal muffin recipe.

Can I add some chocolate chips?

Feel free to add in 1/2 cup of any of your favourite add-ins. I think these muffins would taste so good with some chopped pecans or chocolate chips.

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 are simple, delicious, and the perfect treat! They are full of hearty oats and cinnamon flavours.

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 large 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

Instructions

 

• Preheat oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside.
• In a medium-sized bowl, add in the dry ingredients. 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 in the wet ingredients. Whisk until well combined.
  3/4 cups dark brown sugar*, 1 tbsp vanilla, 1/2 cup oil, 2 large eggs, 3/4 cups full-fat sour cream, 1/2 cup milk
• Add the dry into the wet and with a spatula, gently mix together 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 425℉ for 5 minutes, then lower the oven to 375°F (don't open the oven door) and continue baking for 15-20 minutes. The muffins are ready when a toothpick inserted comes out clean.
• These muffins stay fresh at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Equipment

Muffin Tin

Muffin Liners

Cookie Scooper

Gram Scale

Spatula

Whisk

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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