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Cinnamon Oatmeal Muffins

Cinnamon Oatmeal Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ½ cup packed brown sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 ½ tsp ground cinnamon
  • 1 cup buttermilk
  • 1 large egg
  • ⅓ cup unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease it. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  2. Make a well in the center. Pour in buttermilk, egg, melted butter, and vanilla. Whisk the wet ingredients in the well briefly, then fold with a spatula until just combined.
  3. Let the batter rest for 10 minutes if you have time, then scoop evenly into the muffin cups, filling each about three-quarters full.
  4. Bake for 16 to 18 minutes, until the tops spring back and a toothpick inserted comes out clean.
  5. Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes before using. The batter can be covered and refrigerated overnight; scoop and bake straight from the fridge, adding a couple of extra minutes to the bake time.