Oatmeal Cinnamon Muffins

Tender, moist and perfectly spiced Oatmeal Cinnamon Muffins makes a delicious breakfast, snack or companion to winter dinners. Easy to make, freezer friendly and a tasty way to eat oatmeal.

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Oatmeal Cinnamon Muffins: A Great Mealtime Companion

These Oatmeal Cinnamon Muffins are not just an average muffin, but rather a trusty mealtime companion. Freezer friendly and perfect as a quick breakfast, these muffins pair wonderfully with soups and salads. Additionally, they hit the spot when craving something sweet as a simple dessert and are an excellent way to enjoy the wholesomeness of oatmeal.

Secrets To Moist Oatmeal Muffins

• Ingredient Selection– Using old-fashioned rolled oats adds a delicate texture while the use of oil rather than butter provides a rich moisture. Additionally, applesauce adds moisture without excess fat.
• Soaking Oats– Soaking the oats in the wet ingredients for a short duration of time allows the oats to absorb moisture, making the muffins even more tender.
• Proper Mixing– Gently combine wet and dry ingredients, stirring only until they come together to avoid overmixing, which can result in dry muffins.

Ingredients Needed

• Old-Fashioned Rolled Oats– Adds a hearty texture and nutty flavor to muffins in addittion to having wonderful health benefits.
• Milk– Provides moisture and richness to the muffins. Whole milk creates a luxurious muffin. However, dairy-free alternatives like almond and flax milk work well also.
• Brown Sugar– Sweetens the muffins with a subtle caramel flavor and enhances moisture and tenderness.
• Vegetable Oil– Use a neutral oil such as canola, safflower or avocado oil. For these muffins I used avocado oil because of its health benefits in addition to its versatility of being both a great baking oil and high heat oil.
• Unsweetened Applesauce– Acts as a natural sweetener and moisture source in addition to reducing the need for excess sugar or fat.
• Eggs– Binds the ingredients, provides structure and adds richness to the muffins.
• All-Purpose Flour– Forms the muffin’s structure and texture.
• Cinnamon– Infuses a warm and aromatic spice flavor. Ceylon cinnamon is the preferred choice because of its milder, sweeter taste, and it contains significantly lower levels of coumarin, a compound that can be harmful in excessive quantities.
• Baking Powder and Baking Soda– Leavening agents that make muffins rise and become fluffy.
• Salt– Enhances all the flavors in the muffin and balances sweetness.

How To Make

1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with parchment liners.
2. In a large bowl combine oats, brown sugar, eggs, applesauce, milk and oil. Stir well and let sit to soak for 5 minutes. 
3. Meanwhile, in a separate medium sized mixing bowl combine the flour, cinnamon, baking powder, baking soda and salt. Stir well. 
4. Add the dry ingredients into the wet. Fold gently just until combined.
5. Divide batter evenly into prepared muffin cups.
6. Bake until a toothpick inserted in center comes out clean, about 20-24 minutes. 
7. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.

Top Tips

• Prep Essentials- Gather all your ingredients and equipment before starting to ensure a smooth baking process.
• Measuring Accuracy– Use precise measurements for dry and wet ingredients to maintain the right balance. Additionally, make sure to use dry measuring cups for the dry ingredients and wet measuring cups for the liquids.
• Proper Mixing– Mix muffin batter gently and only until ingredients are combined to avoid overmixing, which can lead to tough muffins.
• Lining Muffin Pan– Use paper liners or grease the muffin tin to prevent sticking and ensure easy removal.
• Oven Temperature– Preheat your oven to the recommended temperature for even baking.
• Check for Doneness– Insert a toothpick or cake tester into the center of a muffin; it should come out clean or with a few moist crumbs when they’re done.
• Cooling Time– Let muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Variations

You can add a delightful twist to your Oatmeal Cinnamon Muffins by incorporating these creative variations:

• Nutty Delight Muffins– Enhance the texture and flavor of your muffins by folding in 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, into the batter. The nutty crunch complements the softness of the muffins perfectly.

• Maple Glazed Muffins– After baking, drizzle a sweet and indulgent maple glaze over the cooled muffins. To make the glaze, combine 1/2 cup of powdered sugar with 2 tablespoons of pure maple syrup. Stir until smooth and generously drizzle over each muffin.

• Chocolate Chip Delight– Indulge your sweet tooth by adding 1/2 cup of chocolate chips (dark, milk, or white) into the muffin batter. The warm, melty chocolate chips create a comforting contrast to the cinnamon-spiced oats.

• Zesty Citrus Muffins– For a tangy twist, zest the peel of one lemon or orange and fold it into the muffin batter along with 1/4 cup of dried cranberries or raisins. This variation adds a citrusy pop and a burst of fruity sweetness.

• Streusel Topping Muffins– Create a delectable crumbly topping by mixing 1/4 cup of brown sugar, 1/4 cup of all-purpose flour, 2 tablespoons of cold butter, and a pinch of cinnamon. Sprinkle this mixture generously over each muffin before baking for an irresistible crunchy texture.

Storage and Freezing

Store freshly baked muffins in an airtight container at room temperature for up to 2-3 days. While not necessary, you can refrigerate muffins if you want to extend their shelf life. Place them in an airtight container or zip-top bag for up to a week.

To freeze muffins for longer storage, place them in a zip-top freezer bag and freeze flat for up to 3 months. To enjoy frozen muffins, thaw them at room temperature for a few hours or in the microwave for a quick defrost.

Mini Oatmeal Muffins

If making mini muffins, follow the same instructions below with the exception of using a mini muffin pan, mini muffin liners and begin checking for doneness at around the 9-11 minute marker.

Frequently Asked Questions

Can quick oats be substituted for rolled oats in this muffin recipe?

Yes, quick oats may be substituted for rolled oats. However, because quick oats are smaller and thinner than rolled oats the texture will be different. They may be slightly softer or less chewy than muffins made with rolled oats.

Note: Keep an eye on the baking time. Muffins made with quick oats may cook a bit faster because they absorb moisture more rapidly. Start checking for doneness the 18 minute marker.

What other spices work well with these muffins?

Nutmeg, allspice, cloves, ground ginger, cardamom and vanilla are all delicious flavor enhancers that pair well with apple.

Will whole wheat flour work well in place of all-purpose flour?

Yes, whole wheat flour may be a substitute for all-purpose flour when making Apple Cinnamon Muffins. However, there are a few things to consider:

1. Texture and Density– Whole wheat flour contains bran and germ, which can make baked goods denser and slightly grainier than those made with all-purpose flour. If you prefer a lighter, fluffier texture, you can use a combination of whole wheat and all-purpose flour, gradually increasing the proportion of whole wheat to your taste.
2. Liquid Adjustment– Whole wheat flour tends to absorb more liquid than all-purpose flour. You may need to increase the amount of liquid (such as milk or applesauce) in your recipe slightly to maintain the desired muffin consistency.
3. Leavening Agents– Sometimes, whole wheat flour can affect how leavening agents like baking powder and baking soda work. You may need to adjust the amounts slightly to ensure proper rising.
4. Baking Time– Whole wheat muffins may require slightly longer baking times due to their denser nature. Keep an eye on them and test for doneness with a toothpick or cake tester.

How do I make these muffins gluten free?

Using a gluten-free flour such as this is the easiest way to make these muffins gluten-free.

Will this recipe still work with vegan substitutions?

To make these muffins vegan replace the regular milk with a plant based milk of your choosing such as almond, soy or flax milk. Additionally, replace the eggs with flax eggs by mixing 2 tablespoons of ground flaxseed meal with 6 tablespoons of water. Let the mixture sit for a few minutes until it thickens to an egg-like consistency.

More Delicious Apple Recipes

Mom’s Old Fashioned Swedish Apple Cake

 Apple Sauce Spice Cake

Apple Spice Muffins

Apple Compote

Apple Crisp