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–+ servings

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

Ingredients
 
 

For the muffins

For the sprinkle

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.