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oatmeal muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, 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.

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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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