How to Make Soft and Fluffy Cinnamon Oatmeal Muffins: These soft, fluffy Cinnamon Oatmeal Muffins are loaded with hearty oats and warm spices, making them ideal for breakfast or an on-the-go snack.
How to Make Soft and Fluffy Cinnamon Oatmeal Muffins
With their simple ingredients, cozy cinnamon flavor, and satisfying texture, you’ll want to bake them again and again!
Why You’ll Love These Muffins
- Quick & Easy: No electric mixer is required, and you can whip up the batter in no time.
- Healthy Touch: Made with hearty oats and just the right amount of sweetness, they’re perfect for a breakfast boost.
- Delicious: Every bite is packed with cinnamon, nutmeg, and oats, creating a warm, comforting flavor.
Ingredients
Dry Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 ¼ cups (125g) rolled oats (use large-flake oats for the best texture)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
Wet Ingredients
- ¾ cup (150g) dark brown sugar (increase to 1 cup if you prefer sweeter muffins)
- ½ cup (120ml) oil (vegetable, canola, or melted coconut oil)
- 2 large eggs
- ¾ cup (180g) full-fat sour cream
- ½ cup (120ml) milk
- 1 tbsp vanilla extract
Cinnamon Sugar Topping
- 2 tbsp white sugar
- ¼ tsp ground cinnamon
Step-by-Step Instructions
1. Preheat and Prepare the Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners and set aside.
2. Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, oats, baking powder, baking soda, cornstarch, salt, cinnamon, nutmeg, and cloves. Use a spatula to mix everything together, ensuring the spices are evenly distributed.
3. Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, oil, eggs, sour cream, milk, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture until a soft batter forms. Be careful not to over-mix; stop as soon as you don’t see any streaks of flour.
5. Fill the Muffin Liners
Evenly divide the batter among the 12 muffin liners, filling them almost to the top. Using a cookie scooper can help minimize the mess.
6. Add the Cinnamon Sugar Topping
In a small bowl, mix the sugar and cinnamon. Sprinkle a little on top of each muffin for a crunchy, sweet topping.
7. Bake
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep them in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze the muffins for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave for a quick breakfast.
Tips for Perfect Muffins
- Use a kitchen scale: For the most accurate results, measure your ingredients using a gram scale.
- Don’t over-mix: Over-mixing can make the muffins dense and tough. Mix just until the dry ingredients are incorporated.
- Choose large-flake oats: They provide the best chewy texture.
Customization Ideas
- Add-ins: Stir in chopped nuts, raisins, or chocolate chips for extra flavor.
- Toppings: Drizzle with a light glaze or add a streusel topping for a sweeter treat.
- Make it dairy-free: Substitute sour cream and milk with plant-based alternatives like coconut yogurt and almond milk.
Nutrition
- Serving: 1muffin
- Calories: 281kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7g
- Trans Fat: 0.04g
- Cholesterol: 29mg
- Sodium: 165mg
- Potassium: 119mg
- Fiber: 2g
- Sugar: 16g
- Vitamin A: 57IU
- Vitamin C: 0.01mg
- Calcium: 72mg
- Iron: 2mg
These Cinnamon Oatmeal Muffins are the perfect blend of warmth and texture, making them a great addition to your breakfast rotation or snack stash. With their simple preparation and wholesome ingredients, they’re bound to become a household favorite. Bake a batch today and enjoy their comforting flavor!
FAQ’s
Q1: Can I use quick oats instead of rolled oats?
A1: You can, but the texture will be softer. For the best chewy texture, stick to large-flake rolled oats.
Q2: Can I make these muffins gluten-free?
A2: Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure you use certified gluten-free oats.
Q3: Can I use Greek yogurt instead of sour cream?
A3: Yes, Greek yogurt works well as a substitute and adds extra protein.
Q4: How do I make the muffins sweeter?
A4: Increase the brown sugar to 1 cup or add a glaze on top for a sweeter version.
Q5: Can I freeze these muffins?
A5: Absolutely! Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight or reheat as needed.