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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Mary
These are delicious, and it is nice to have the extra texture from the oats in the muffins. They are great for on the go breakfasts and snacks. Especially for families with young children. I have made several batches of these muffins to freeze just for that reason.
Theresa
The perfect morning muffin to kick off the new year with! I love a these muffins with my tea or coffee. Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome, Theresa! I am so glad that you enjoy them!
Tanya
These Oatmeal Muffins are a delicious and wholesome treat! The combination of old-fashioned rolled oats, orange zest, and cinnamon, topped with a crunchy oatmeal crumb, is over the top yummy. Thanks for sharing this delightful recipe – it’s definitely going on my repeat baking list.
Beth Pierce
Thanks, Tanya! I feel the same way about these tasty muffins!
Laura
These oatmeal muffins are a new family favorite. We are trying to eat a little healthier for the New Year so I wanted to incorporate some oatmeal and fiber in our diet. These are delicious, easy, and we love the crumb topping. Thanks for sharing the recipe, Beth.
Beth Pierce
The pleasure is all mine, Laura!
Yea
These oatmeal muffins are really delicious. I love all the flavor and texture and the oatmeal really makes a tasty and crunchy topping. Over the top, yummy!
Marie
Omg! These OATMEAL MUFFINS are so yummy withe crumb topping. Next time I am going to make a double batch and freeze half. That way I can enjoy them anytime I want.
Beth Pierce
Thanks, Marie! They freeze well.
Sam
I do love muffins and I do love oats so a perfect combination and a quick on the go breakfast
Lisa
You can never go wrong with these oatmeal muffins. They are tasty, healthy, and moist. My whole family loves them!
Indu
Delicious and energetic. These muffins are my new favorite snack along with a cup of hot tea in this chilly weather. I love them.
Beth Pierce
Thanks, Indu! I am so glad that you love them!
Tish
Love these for a grab n go breakfast! They are quick and easy to make and so full of flavor and texture. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome, Tish!
Karen
omg these muffins were delicious and easy to make. My kids love these for after school snacks and hubby sometimes grabs one on his way out the door for work. Thanks for sharing the recipe.
Beth Pierce
The pleasure is all mine, Karen.
Erin
So good! Such a healthy and delcious way to start my day. They freeze well too!
Elizabeth
I love anything with oatmeal in it. These muffins were moist and tasty with just the right texture and sweetness. Thanks so much for always sharing your recipes with us.
Beth Pierce
The pleasure is all mine, Elizabeth!
Sandra
Love these for breakfast or snack! Need to make another batch soon. The kiddos love them.
Beth Pierce
You know if they are kid approved then they must be good!
Colleen
Muffins always disappear fast in our house, and I love how healthy these oatmeal ones are!
Biana
These muffins look amazing, so perfect for breakfast!