Oatmeal Muffins are the perfect on-the-go breakfast and snack. They are made with healthy old-fashioned rolled oats, orange zest, and cinnamon and topped with a crunchy oatmeal crumb.
They are quick and easy to mix with excellent flavor and texture from the oatmeal. With the perfect balance of sweetness and plenty of fiber, these will quickly become one of your favorite muffins.
I love to serve these at holiday brunches with fresh fruit and a Ham and Cheese Quiche. Muffins are perfect for families on the go because they can be packed in individual bags and eaten in the car or when they arrive at their destination.
We keep a few in our freezer and pull them out the night before. Then, presto, just like that, breakfast is ready. If you like these, try Double Chocolate Chip Muffins, Best Blueberry Muffins, and Breakfast Muffins.
Ingredient Notes and Substitutions
- Oats: I like to use old-fashioned rolls oats because they lend more substance, are slightly chewier, and are less processed than their quick oats.
- Milk: Whole or 2%
- Orange zest: You don’t have to add the orange rind, but it certainly is more delicious with it.
- Brown sugar: Honey or maple syrup can be substituted for the brown sugar.
- Vanilla extract: the pure stuff, please
- Butter: unsalted or salted
How to Make Oatmeal Muffins
Start by soaking your oats in an equal amount of milk in a large bowl for about 20 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Add the orange zest, vegetable oil, egg, brown sugar, and vanilla extract to the oatmeal mixture and combine. Add the dry ingredients to the wet ingredients, stirring just until combined.
Now combine flour, brown sugar, rolled oats, and cinnamon in a medium bowl. Using a pastry knife, cut in the butter until the mixture is crumbly. Divide the batter equally into a 12-count standard muffin pan filled with nonstick cupcake liners.
Now sprinkle the tops with the crumble topping, dividing it equally between the 12-cup muffin tin. Bake in a preheated oven for about 20-22 minutes or until set. Let the muffins cool for about 5 minutes before removing them from the pan and putting them on a wire rack to cool.
Preparation Tips
- 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 big difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- 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.
Storage and Reheat
Store leftover muffins in an airtight container on the counter for up to 5 days. If desired, reheat in the microwave at 50% power for 30 seconds or until warm.
Freeze in a heavy-duty freezer bag or sturdy freezer-safe container for up to 3 months. Thaw in an airtight container on the counter overnight. If desired, reheat in the microwave at 50% power for 30 seconds or until warm.
More Muffin Recipes
Oatmeal Muffin Recipe
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
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup old fashioned rolled oats
- ¼ 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
- 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 big difference in the rising and falling of your baked treats.
- 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.
Nutrition
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cyndy
These really hit the spot this morning with my family. I added a bit more orange zest because I love the idea of oranges and oatmeal! These were a big hit!
Lindsay
these turned out SO good! I think the orange is key- it gives an extra pop of flavor that makes me want to eat the whole batch 🙂 Thank you!
Rika
These muffins look so moist. I think the orange zest will add a refreshing taste to it!
Ruth
Has anybody tried making these muffins with quick cooking oats ?
Sandra McCollum
These are really good!! My kids loved it!
Patricia
These are amazing for a breakfast treat (or anytime)! I love the orange zest in these!
Alison
These are so moist and fluffy! They turned out perfectly!
Lisa Huff
Love that you add a little orange zest to these Oatmeal Muffins! Bet it makes them taste amazing!
Jacqueline Meldrum
Oh nice! These would be perfect for a quick breakfast.
Katie
Looks so delicious and fun! My family would love this.
Sara Welch
Gave these a try for breakfast this morning and they did not disappoint! Paired perfectly with my morning cup of coffee! Delicious!
Jeannette
Oh my…you’ve hit all the BEST things about muffins in this recipe. LOVE the oats and that 5 ingredient crumble. Thanks for sharing such a scrumptious recipe!
Cathy
My kids love oatmeal so I’m sure they’ll love these!
Catalina
I would like to wake up with these oatmeal muffins! Love muffins for breakfast!
Erin
These Oatmeal Muffins would disappear in our house!
Vikki
I love how easy and tasty these muffins are, a quick delicious breakfast is exactly what I needed!