Name: Cinnamon Oatmeal Muffin Recipe
Yield: 12
Cuisine: breakfast
Ingredients: 1 cup all-purpose flour; 1 tablespoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1 cup milk; 1/4 cup vegetable oil; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup old fashioned oats; 2 tablespoons brown sugar; 3 tablespoons all purpose flour; 1 teaspoon cinnamon; 2 tablespoons butter, softened

Cinnamon oatmeal muffins are a delicious way to celebrate a slow morning. Healthy muffins that satisfy your sweet tooth while still offering that perfect balance of crunchy oat and a quick breakfast.

Cinnamon Oatmeal Muffins Recipe

This oatmeal muffin recipe uses old-fashioned oats and is filled with flavors like cinnamon and brown sugar. An absolute must during apple-picking season. The next time you are in the mood for something homemade in the morning, try this make-ahead Fall favorite.

List of Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup old fashioned oats
2 tablespoons brown sugar
3 tablespoons all purpose flour
1 teaspoon cinnamon
2 tablespoons butter, softened

Directions:

Preheat oven to 425.

Line a 12 cup muffin tin with paper muffin liners. Grease each liner by spraying with nonstick cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, and salt and mix well. Set aside.

In a large mixing bowl, add milk, oil, sugar, egg, and vanilla and whisk well. Add dry ingredients and oatmeal and mix just until combined. Using a 3 tablespoon portion scoop or an ice cream scoop, scoop batter into muffin cups and set aside.

In a small bowl, combine brown sugar, flour, cinnamon, and butter and mix with a fork until crumbly. Sprinkle topping on top of muffin batter. Bake for 11-13 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and cool completely on a wire rack before serving.

Makes 12 golden brown muffins.

The top of these apple muffins has a crunchy strudel. This great recipe is flavorful and light but not overly sweet. Just perfect for busy mornings.

Tips And Variations

Warm the next morning in a toaster oven for a different experience.
Consider adding chocolate chips, apple sauce, or fresh apples.
Serve with a cup of tea.
You do not have to use paper liners, but if you don’t, you will need to grease your pan.
Top with pure maple syrup.
Substitute in whole wheat flour.
Add a teaspoon of peanut butter to these healthy oatmeal muffins for a twist. Little changes make a big difference.
Store oatmeal cinnamon muffins leftovers in an airtight container.

During this time of the year, we always seem to have extra apples on hand. Why just bake regular muffins when you can make this delicious breakfast idea instead?

Cinnamon Oatmeal Muffin Recipe

Yield: 12

Cinnamon oatmeal muffins are a delicious way to celebrate a slow morning. Healthy muffins that satisfy your sweet tooth while still offering that perfect balance of crunchy oat and a quick breakfast.

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup old fashioned oats
2 tablespoons brown sugar
3 tablespoons all purpose flour
1 teaspoon cinnamon
2 tablespoons butter, softened

Instructions

Preheat oven to 425.
Line a 12 cup muffin tin with paper muffin liners. Grease each liner by spraying with nonstick cooking spray. Set aside.
Mix flour, baking powder, cinnamon, and salt in a medium bowl and mix well. Set aside.
Add milk, oil, sugar, egg, and vanilla in a large mixing bowl and whisk well. Add dry ingredients and oatmeal and mix just until combined.
Using a 3-tablespoon portion scoop or an ice cream scoop, scoop batter into muffin cups and set aside.
In a small bowl, combine brown sugar, flour, cinnamon, and butter and mix with a fork until crumbly. Sprinkle topping on top of muffin batter. Bake for 11-13 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and cool completely on a wire rack before serving.

Notes