Warm Cinnamon Oat Muffins

Welcome to a recipe that promises to elevate your baking experience with minimal effort but maximum flavor: our irresistible Cinnamon Oatmeal Muffins. Imagine biting into a muffin that is wonderfully soft, incredibly fluffy, and perfectly moist on the inside, offering a comforting warmth that only fragrant cinnamon can provide. Then, your taste buds are met with a delightful contrast—a crunchy, buttery, and sugary topping generously dusted with even more cinnamon. This combination creates a truly harmonious treat that’s perfect for any time of the year, especially when you’re craving something cozy and delicious.

These homemade muffins are not only packed with aromatic spice but are also remarkably quick and easy to make. Forget about complicated steps or needing fancy equipment; this recipe is designed to be made entirely by hand, ensuring a straightforward and enjoyable baking process. Whether you’re a seasoned baker or just starting, you’ll find these muffins come out perfect every single time. They make a fantastic companion to your morning coffee, an ideal afternoon snack with a cup of tea, or a comforting dessert after any meal. Prepare to fill your home with the inviting scent of freshly baked cinnamon and oats!

Following the success of my beloved Apple Crumble Cupcakes, it’s time to embrace another comforting recipe, perfect for these crisp mornings and cozy evenings. These oatmeal cinnamon muffins are a delightful adaptation of my popular Banana and Blueberry Muffins, inheriting their incredible soft and fluffy texture with a moist crumb. If you appreciate the rich, warming, and aromatic flavor of cinnamon, then these muffins are guaranteed to become a new favorite in your baking repertoire. Their comforting aroma alone is enough to brighten any day, making them an essential addition to your breakfast or snack rotation.

Why You’ll Love This Cinnamon Oatmeal Muffin Recipe

There’s a reason these muffins stand out and quickly become a household staple. Beyond their incredible taste, they offer a delightful combination of qualities that make them truly special:

• Unforgettable Flavor: The star of the show, cinnamon, infuses every bite with a warming, aromatic spice that is simply heavenly. Paired with hearty oats and a sweet brown sugar base, these muffins deliver a comforting flavor profile that’s hard to resist.
• Perfect Texture: Expect nothing less than perfection. These muffins boast a tender, fluffy, and incredibly moist interior, achieved through a simple technique you’ll learn below. The contrast with the crunchy, sugary streusel topping adds another layer of textural delight.
• Effortless Preparation: This recipe is designed for ease. You won’t need any special equipment like an electric mixer. Everything comes together beautifully with just a bowl and a whisk, making it perfect for busy mornings or spontaneous baking sessions.
• Simple Ingredients: With just 9 basic ingredients for the muffin batter and a few more for the exquisite topping, you likely already have most of what you need in your pantry. No obscure items, just everyday staples transformed into something extraordinary.
• Versatile Treat: Whether you need a quick breakfast on the go, a satisfying afternoon snack, or a warm dessert with a dollop of whipped cream, these muffins fit every occasion. They also make a wonderful addition to brunch spreads or school lunchboxes.
• Customizable: While perfect as is, this recipe also provides a fantastic base for customization. Feel free to add chocolate chips, dried fruit, or nuts to create your unique spin.

Gathering Your Simple Ingredients

One of the many appealing aspects of this easy oatmeal muffin recipe is its simplicity. You’ll only need a handful of basic ingredients, most of which are probably already in your kitchen, to create these mouth-watering treats. Here’s a detailed look at what you’ll need and why each component is important:

• Dry Ingredients:
  • Self-raising flour: This is a key component for the muffin’s structure and rise. If you don’t have self-raising flour (which is common in the UK), don’t worry! You can easily make your own by combining plain (all-purpose) flour with baking powder and a pinch of salt. For every cup (150g) of plain flour, simply whisk in 2 teaspoons of baking powder and ½ teaspoon of salt. This creates an excellent substitute, ensuring your muffins are light and airy.
  • Baking soda: Works in conjunction with the buttermilk to provide an extra lift, contributing to that desirable fluffy texture.
  • Oats: Any type of oats will work beautifully in this recipe. I typically use rolled oats, which add a lovely chewiness and wholesome texture. Quick-cooking oats or even porridge oats are also perfectly suitable if that’s what you have on hand. They provide a rustic charm and a subtle nutty flavor.
  • Brown sugar: This adds a deeper, more caramel-like sweetness compared to white sugar, enhancing the overall flavor profile of the muffins and contributing to their moistness.
  • Cinnamon: The star spice! Ground cinnamon provides that essential warming, aromatic flavor that makes these muffins so comforting and irresistible.
• Wet Ingredients:
  • Unsalted butter: Melted butter adds richness and moisture to the muffin batter, contributing to its tender crumb. Using unsalted butter allows you to control the overall salt content of the recipe.
  • Eggs: Act as a binder, providing structure and richness to the muffins. They also help with leavening.
  • Buttermilk: Essential for a tender, moist muffin. The acidity in buttermilk reacts with the baking soda to create a light and airy texture. If buttermilk isn’t readily available, you can easily make your own by combining the same amount of regular milk (whole or low-fat) with ½ teaspoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles, then it’s ready to use.

For a complete list of all ingredients with precise measurements, please scroll down to the recipe card at the bottom of this post.

Step-by-Step Baking Guide for Perfect Muffins

Making these cinnamon oatmeal muffins is a wonderfully straightforward process, perfect for bakers of all skill levels. Follow these simple steps to create bakery-worthy treats in your own kitchen:

1. Combine Dry Ingredients: Begin by taking a large mixing bowl. Add the self-raising flour (or your homemade alternative), baking soda, oats, brown sugar, and ground cinnamon. Use a whisk to thoroughly combine these ingredients, ensuring the leavening agents and spices are evenly distributed throughout the flour mixture. Set this bowl aside.

2. Mix Wet Ingredients: In a separate medium jug or mixing bowl, crack the eggs. Pour in the melted unsalted butter and the buttermilk (or your homemade buttermilk substitute). Whisk these wet ingredients together until they are well combined and smooth.

3. Combine Wet and Dry: Pour the whisked wet ingredients into the large bowl containing the dry ingredients. Using a fork or a spatula, gently mix the ingredients together until just combined. It’s crucial not to overmix the batter; a few lumps are perfectly fine and actually desirable for tender muffins. Overmixing can lead to tough muffins. Once combined, cover the bowl of this delicious cinnamon oatmeal muffin batter with a clean tea towel and let it rest at room temperature for 45 minutes.

Expert Tip for Tall Muffins: This resting period is a secret weapon for achieving beautifully tall, bakery-style muffins! Allowing the batter to rest gives the flour sufficient time to fully absorb the moisture, which results in a more tender crumb. It also helps to thicken the batter and allows the leavening agents to begin working their magic before baking, contributing to a better rise. For more insights into this technique, you can find valuable information on How to Bake Tall Muffins from Handle the Heat.

4. Prepare the Topping (While Batter Rests): While your muffin batter is resting, it’s the perfect time to prepare the delightful crunchy topping. In a separate bowl, combine the plain flour, oats, ground cinnamon, and soft light brown sugar. Add the chilled and cubed unsalted butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs. This creates a wonderful streusel-like texture. Transfer this topping mixture to the freezer until you are ready to use it. Keeping the butter cold is essential for a truly crispy and distinct crumb topping.

5. Preheat Oven: Preheat your oven to 170°C (340°F).

6. Fill Muffin Cases: Once the muffin batter has rested, gently scoop it out into individual paper cases placed in a 12-hole muffin tin. If you have a cookie or ice cream scoop, it’s an excellent tool to ensure you put approximately the same amount of batter into each case, resulting in muffins that are identical in size and bake evenly.

Hint: Remember to keep your streusel topping chilled in the freezer until you are just about to use it. This ensures the butter remains firm, which is key to achieving that perfectly crunchy, crumbly texture after baking.

7. Add Topping and Bake: Remove the chilled topping mixture from the freezer. Generously sprinkle a good amount of this oaty crumble topping over the top of each muffin. For an extra layer of crunch and a sparkling finish, you can also sprinkle each muffin top with some demerara sugar (this is optional but highly recommended for an added textural element).

8. Bake and Cool: Place the muffin tin into the preheated oven and bake for 20-25 minutes. Begin checking for doneness after about 18 minutes. The muffins are ready when they are beautifully golden brown, well-risen, and a wooden toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the wonderful aroma and then, of course, enjoy eating them!

Tips for Muffin Making Success

Achieving bakery-quality muffins at home is easier than you think, especially with a few key tips:

• Do Not Overmix: This is the golden rule for tender muffins. Mix the wet and dry ingredients just until they are combined. A lumpy batter is a happy batter! Overmixing develops gluten, leading to tough, chewy muffins.
• Rest the Batter: As detailed in the instructions, allowing the batter to rest for 45 minutes to an hour is a game-changer. It hydrates the flour, thickens the batter, and helps create those coveted tall, domed tops.
• Use Room Temperature Ingredients (Wet): While the topping butter is chilled, ensure your eggs and buttermilk are at room temperature. This allows them to combine more smoothly and evenly with the other ingredients, creating a consistent batter.
• Don’t Overfill Muffin Cases: Fill each muffin case about two-thirds full. This gives the muffins enough room to rise without overflowing, especially with the addition of the streusel topping.
• Preheat Your Oven Properly: A thoroughly preheated oven ensures that the muffins begin to rise immediately upon entering, contributing to a better dome and texture. Consider using an oven thermometer to verify accuracy.
• Chilled Topping is Key: For the best crunchy streusel, ensure your butter for the topping is well-chilled and cubed before rubbing it into the dry ingredients. Freezing the finished topping for a short while before sprinkling also helps maintain its crumbly texture during baking.

Creative Variations for Your Oatmeal Muffins

While these cinnamon oatmeal muffins are perfect as they are, they also serve as an excellent base for experimentation. Feel free to unleash your creativity and customize them with a few simple additions:

• Flour Alternatives: If you’re looking for a healthier twist, you can swap the self-raising or plain flour in this recipe with whole wheat flour. This will impart a nuttier flavor and a slightly denser texture, but it’s still delicious. While I haven’t personally tested this recipe with gluten-free flour blends, a good quality 1:1 gluten-free baking flour blend should work absolutely fine, though the texture might vary slightly. Always ensure your chosen blend contains xanthan gum or add ½ teaspoon per cup of flour if it doesn’t.
• Fruit Additions: Elevate the flavor and moisture by folding in some fresh or frozen fruit. Blueberries, diced apples (especially small pieces of Granny Smith or Honeycrisp), or chopped ripe bananas would be wonderful. If using frozen fruit, don’t thaw it; add it directly to the batter to prevent it from sinking to the bottom.
• Nutty Crunch: For extra texture and flavor, incorporate about ½ cup of chopped nuts such as walnuts, pecans, or almonds into the batter. They toast slightly during baking, releasing their natural oils and enhancing the muffin’s overall appeal.
• Chocolate Lover’s Dream: Who can resist chocolate? Mix in ½ to ¾ cup of chocolate chips (dark, milk, or white) for a decadent treat. The warmth of cinnamon and sweetness of chocolate create a delightful pairing.
• Spice It Up: Enhance the existing cinnamon flavor or introduce other warming spices. A pinch of nutmeg, ground ginger, or a touch of allspice can add complexity to the flavor profile.
• Peanut Butter Swirl: For a unique twist, gently swirl 2-3 tablespoons of creamy peanut butter into the batter before baking. This will add a rich, nutty dimension.

Essential Equipment for Effortless Baking

The beauty of this easy muffin recipe lies in its simplicity, not just in ingredients but also in the minimal equipment required. You won’t need an elaborate collection of kitchen gadgets, which makes these muffins accessible to everyone:

• Standard 12-Hole Muffin Tin: This is a fundamental piece of equipment for any muffin recipe. It ensures consistent baking and perfectly shaped muffins.
• Paper Muffin Cups or Cases: Using paper liners simplifies cleanup and makes it easy to remove the muffins from the tin without sticking. They also add a professional touch to your homemade treats.
• Two Mixing Bowls: You’ll need one large bowl for the dry ingredients and a medium-sized bowl or jug for the wet ingredients. This separation ensures that the ingredients are properly combined before mixing, which is crucial for the muffin’s texture.
• Whisk or Fork: For combining both dry and wet ingredients, and for gently folding them together. No electric mixer is required, making this a true “by hand” recipe! This also helps prevent overmixing, a common pitfall in muffin baking.
• Spatula: Useful for scraping down the sides of the bowl and ensuring all ingredients are incorporated without overworking the batter.
• Cookie or Ice Cream Scoop (Optional but Recommended): This tool is a game-changer for portioning out the batter. It helps to fill each muffin case with an equal amount, leading to uniformly sized muffins that bake evenly and look professionally made.

You can also use a jumbo muffin tin to make larger versions of these delicious muffins. The amount of batter in this recipe should yield about 6 jumbo oatmeal muffins. Just remember that when using a larger tin, the baking times will need to be adjusted accordingly; they will typically require an extra 5-10 minutes in the oven, so keep a close eye on them and perform the toothpick test for doneness.

Proper Storage for Lasting Freshness

To ensure your delicious cinnamon oatmeal muffins stay as fresh and delightful as possible, proper storage is key. Here’s how to keep them at their best:

• Room Temperature: Once completely cooled, store the muffins in an airtight container at room temperature. They will remain wonderfully fresh, soft, and moist for up to 2 days. Beyond this period, they tend to start drying out, and the crunchy topping may soften. To revive them slightly, you can pop them in the microwave for 10-15 seconds, or a few minutes in a toaster oven.
• Refrigeration (Not Recommended for Long-Term): While you *can* refrigerate muffins, it often dries them out and can make the topping lose its crispness faster. If you must, ensure they are in a truly airtight container and consume them within 3-4 days. Bring them to room temperature or warm them slightly before serving.
• Freezing for Longer Enjoyment: These cinnamon muffins freeze exceptionally well, allowing you to enjoy them for longer!
  1. Ensure the muffins are completely cooled before freezing.
  2. Wrap each individual muffin tightly in a double layer of plastic cling film. This helps prevent freezer burn and keeps them fresh.
  3. Place the wrapped muffins into a large zip-lock style freezer bag or an airtight freezer-safe container.
  4. Label the bag or container with the date. The muffins can be frozen for up to 3 months.
  5. To thaw, simply remove the desired number of muffins from the freezer and let them sit at room temperature for 3-4 hours. For a quick warm-up, you can also gently reheat them in a preheated oven (around 150°C/300°F) for 10-15 minutes, or microwave them for 30-60 seconds (unwrapped) until warm and soft.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making these delightful cinnamon oatmeal muffins:

• Can I use quick oats instead of rolled oats? Yes, absolutely! Any type of oats will work. Quick-cooking oats will give a slightly less chewy texture, but they are perfectly fine. Porridge oats can also be used.
• What if I don’t have self-raising flour? No problem! You can easily make your own. For every 150g (approximately 1 cup) of plain (all-purpose) flour, simply whisk in 2 teaspoons of baking powder and ½ teaspoon of salt.
• I don’t have buttermilk. What can I use? You can easily make a substitute for buttermilk. For the 280ml required in this recipe, measure out 280ml of regular milk (dairy or non-dairy) and stir in ½ teaspoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This acidity will react with the baking soda just like real buttermilk.
• How do I prevent my muffins from being tough? The key is not to overmix the batter. Mix the wet and dry ingredients only until just combined. A few lumps are perfectly normal. Overmixing develops gluten, which leads to tough muffins. Also, allowing the batter to rest helps a lot!
• Can I add other ingredients to the muffins? Yes, this recipe is very versatile! You can add ½ cup of chocolate chips, chopped nuts (like walnuts or pecans), raisins, or even finely diced apples to the batter.
• My muffins didn’t rise tall. What went wrong? Several factors can affect muffin rise: overmixing, using old or expired leavening agents (baking soda, baking powder), oven temperature being too low, or not resting the batter. Ensure your leavening agents are fresh, don’t overmix, and always rest the batter for best results.
• How do I know when the muffins are fully baked? Muffins are done when they are golden brown on top, well-risen, and a wooden toothpick inserted into the center comes out clean. If there’s wet batter clinging to the toothpick, they need a few more minutes.

📖 Recipe: The Best Cinnamon Oatmeal Muffins

Cinnamon Oatmeal Muffins

Yummy, fluffy muffins, full of warming, fragrant cinnamon and crunchy, buttery streusel on top. A perfect treat for any time of day!

Prep Time: 20 mins
Cook Time: 15-25 mins
Total Time: 35-45 mins

Course: Snack, Breakfast

Cuisine: American, British

Keyword: cinnamon muffins, cinnamon oatmeal muffins, muffins with oats, oatmeal muffins, easy muffins

Servings: 12 muffins

Calories: 333 kcal per muffin

Author: Anna Wierzbinska (About Anna)

Equipment

• 12-hole muffin tin
• Paper muffin cases
• Large mixing bowl
• Medium mixing bowl or jug
• Whisk or fork
• Spatula
• Cookie/ice cream scoop (optional)

Ingredients

For the Muffins:

• 300 g self-raising flour (see notes for alternative)
• 1 teaspoon baking soda
• 70 g oats (any type, rolled oats recommended)
• 130 g soft light brown sugar
• 1 teaspoon ground cinnamon
• 125 g unsalted butter, melted
• 3 medium eggs
• 280 ml buttermilk (see notes for alternative)

For the Topping:

• 50 g plain flour
• 50 g oats
• ½ teaspoon ground cinnamon
• 50 g unsalted butter, chilled and cubed
• 40 g soft light brown sugar
• 2 Tablespoons demerara sugar (optional, for extra crunch)

Metric – US Customary

Instructions

1. In a large bowl, mix together the dry ingredients: self-raising flour, baking soda, oats, soft light brown sugar, and ground cinnamon. Whisk well to combine.
2. In a separate medium jug or bowl, whisk together the eggs, melted unsalted butter, and buttermilk until smooth.
3. Pour the wet mixture into the bowl with the dry ingredients. Using a fork or spatula, mix until just combined. Do not overmix; a few lumps are fine. Cover the batter with a clean tea towel and let it rest at room temperature for 45 minutes to 1 hour.
4. Meanwhile, prepare the topping. In a bowl, combine the plain flour, oats, ground cinnamon, and soft light brown sugar. Add the chilled and cubed unsalted butter. Using your fingertips, rub the butter into the dry ingredients until a crumb-like texture forms. Transfer this mixture to the freezer until needed.
5. Preheat your oven to 170°C (340°F).
6. Once the batter has rested, gently scoop it into the individual paper cases in your muffin tin. Use a cookie or ice cream scoop for even portions.
7. Remove the topping from the freezer and generously sprinkle it over the top of each muffin. If desired, sprinkle some demerara sugar on top for extra crunch.
8. Bake for 20-25 minutes, or until golden brown, well-risen, and a toothpick inserted into the center comes out clean. Start checking at 18 minutes.
9. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Please note: All my recipes are developed and tested using metric grams. I recommend using digital scales for the most accurate results. A conversion to US customary is provided in the recipe, but please note that I haven’t specifically tested using that method.

Notes

• Self-raising flour alternative: If you don’t have self-raising flour, combine 150g (approx. 1 cup) of plain (all-purpose) flour with 2 teaspoons of baking powder and ½ teaspoon of salt. Whisk well.
• Buttermilk alternative: To make your own buttermilk, combine the same amount of milk (280ml) with ½ teaspoon of fresh lemon juice or white vinegar. Let it sit at room temperature for a few minutes until it slightly curdles before using.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Freezing: To freeze, wrap each individual muffin tightly in a double layer of cling film. Place them in a zip-lock style freezer bag or airtight container, suitable for freezing. Muffins can be frozen for up to 3 months. Thaw at room temperature for 3-4 hours or reheat gently.

Nutrition

Serving: 85g |
Calories: 333kcal |
Carbohydrates: 43g |
Protein: 7g |
Fat: 15g |
Saturated Fat: 8g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 75mg |
Sodium: 138mg |
Potassium: 136mg |
Fiber: 2g |
Sugar: 15g |
Vitamin A: 464IU |
Vitamin C: 1mg |
Calcium: 60mg |
Iron: 1mg