Oatmeal Muffins Recipe

These quick, easy, and tasty Oatmeal Muffins with a touch of orange zest and cinnamon are topped with a five-ingredient crumble topping that takes it over the top.

Course Breakfast

Cuisine American

Keyword cinnamon oatmeal muffins, how to make oatmeal muffins, moist oatmeal muffins, oatmeal muffin recipe

Prep Time 25

Cook Time 20

Servings muffins

Calories 212kcal

Author Beth Pierce

Ingredients

Oatmeal Muffins

1 cup old fashioned rolled oats
1 cup milk 2% or whole
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest
1 large egg beaten
⅓ cup vegetable oil
¼ cup brown sugar
1 teaspoon vanilla extract

Crumble Topping

1/4 cup flour
1/4 cup brown sugar
1/4 cup old fashioned rolled oats
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter

Instructions

Preheat oven to 400 degrees. Add paper liners to a 12-count standard muffin pan. In a large bowl, combine 1 cup of oats and milk and let sit for 20 minutes.
In a medium bowl, whisk together 1 cup flour, baking powder, 1 teaspoon cinnamon, baking soda, and salt; set aside.
Add orange zest, egg, vegetable oil, 1/4 cup brown sugar, and vanilla extract 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.
In a medium bowl, combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats, and 1/4 teaspoon cinnamon. Using a pastry knife, cut in the butter until the mixture is crumbly.
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.
Let the muffins cool for 5 minutes before removing them from the pan to wire racks to cool.

Notes

I like to use old-fashioned rolls oats because they lend more substance, are slightly chewier, and are less processed than their quick oat cousins.
You don't have to add the orange rind, but it certainly is more delicious with it.
Mix the batter just until it is combined, as over-mixing can make the muffins tough.
Always measure your flour by spooning it into the measuring cup and leveling it off with a table knife.
Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats.
Always preheat the oven and load the pan in the center of the oven on the middle rack.
This is not a paid endorsement, but I love If You Care Baking Cups. My muffins don't stick at all, and they look great in them.
Don't overbake these muffins. Cook just until set or until a toothpick inserted comes out clean.
Store leftover muffins in an airtight container on the counter for up to 5 days.
Freeze for up to 3 months in a heavy-duty freezer bag or sturdy freezer-safe container.

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