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oatmeal muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Oatmeal Muffins are the perfect on the go breakfast and snack with healthy old fashioned rolled oats, orange zest and cinnamon all topped with a crunchy oatmeal crumb topping. I love to serve these at holiday brunches with fresh fruit and Ham and Cheese Quiche. They are quick to mix, easy and dependable making them one of my favorite muffins.

yield 12 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For oatmeal muffins

  • OATMEAL MUFFINS
  • 1 c
    old fashioned rolled oats
  • 1 c
    milk (2% or whole)
  • 1 c
    flour
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 Tbsp
    orange zest
  • 1
    egg beaten
  • 1/3 c
    vegetable oil
  • 1/4 c
    brown sugar
  • CRUMBLE TOPPING
  • 1/4 c
    flour
  • 1/4 c
    brown sugar
  • 1/4 c
    old fashioned rolled oats
  • 1/4 tsp
    ground cinnamon
  • 3 Tbsp
    butter

How To Make oatmeal muffins

  • 1
    Preheat oven to 400 degrees. Add cupcake liners to a 12 count standard muffin pan. In a large bowl combine 1 cup oats and milk and let sit for 20 minutes.
  • 2
    In a medium bowl whisk together 1 cup flour, baking powder, 1 teaspoon cinnamon, baking soda and salt; set aside.
  • 3
    Add orange zest, egg, vegetable oil and 1/4 cup brown sugar to the large bowl with the oats and milk; stirring to combine. Add the flour mixture to the oatmeal/milk mixture stirring just until combined.
  • 4
    In medium bowl combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats and 1/4 teaspoon cinnamon. Using pastry knife cut in butter until mixture is crumbly.
  • 5
    Divide the batter equally into the cupcake liners. Sprinkle the tops with the crumble topping dividing it equally between the 12 muffins. Bake for 20-22 minutes or until set.
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