Brown Sugar Cinnamon Oatmeal Muffins

"It only takes one word to describe these: amazing."
 
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Ready In:
30mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine oats, flour, salt, baking powder, and cinnamon.
  • In a seperate bowl, beat eggs well.
  • Melt the butter and add the brown sugar and vanilla.
  • Then mix the butter, 1 cup of milk, oil, and eggs into the oat mixture.
  • Spoon into greased or sprayed muffin tins and bake 18-20 minutes.
  • In a bowl, mix powdered sugar and 2 tablespoons of milk until it forms a glaze.
  • Add more milk little by little if needed to get best consistency.
  • When the muffins are baked and cooled, drizzle the glaze over top.

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Reviews

  1. I wanted something that was going to fill us up - like oatmeal instead of cake - so I searched for an oat-heavy recipe that was still well-balanced. This recipe is GREAT. All of the oats make it super filling, but it was still a little dry and crumbly - and no, not from over-baking. We decided to tweak it.
     
  2. I was looking for a simple muffin recipe that included ingredients I already had around the house for breakfast and this one was it! These muffins were delicious! Especially if you're a fan of cinnamon and brown sugar flavored desserts. The only thing I changed was adding vanilla to the glaze recipe so it was less of a sugar paste. The muffins didn't take too long to bake and were moist on the inside and crunchy on the outside.
     
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Tweaks

  1. We doubled the recipe, omitted the icing and vanilla, substituted coconut sugar for brown sugar, and added: 15 oz canned pumpkin 1/4 cup sugar 1/2 tsp allspice 1/2 cup dried fruit (raisins and/or cranberries work great) The result was 30 medium/large muffins: more moist, more flavorful, and more balanced than the original recipe. We're going to try applesauce next time instead of pumpkin.
     

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