These cinnamon oatmeal muffins have it all! Soft, fluffy and moist inside, with crunchy, sugary and cinnamony topping. They are full of fragrant and warming cinnamon flavour, which we all love this time of year.
The muffins are incredibly quick and easy to make, you don't even need a mixer, as everything is done by hand. They come out perfect every time and will make a fantastic snack to go along with a cup of tea or coffee.
After my Apple Crumble Cupcakes, it's time for another cozy, autumnal recipe, perfect to try and enjoy this time of the year.
These oatmeal cinnamon muffins are based on my Banana and Blueberry Muffins recipe and they have wonderful, soft and fluffy texture, with moist crumb and crunchy, sugary topping. If fragrant, aromatic and warming flavour of cinnamon is something you enjoy, then these muffins will definitely be to your liking!
Here's one of the best things about this easy oatmeal muffin recipe- you will need only 9 basic ingredients to make it!
- Dry ingredients: self-raising flour (see below for alternative), baking soda, oats (any type will work, I used rolled oats, you can also use quick cooking or porridge oats), brown sugar and cinnamon.
- Wet ingredients: unsalted butter, eggs and buttermilk (you can also make your own by combining same amount of milk with ½ teaspoon of lemon juice).
I'm using the self-raising flour, which is very common and widely available in the UK. Self raising is a plain flour, but with baking powder and salt already added to it. If it's not available to you, you can make your own by simply combining plain flour with baking powder and salt.
For every cup (150g) of all purpose/ plain flour, add 2 teaspoons of baking powder and ½ teaspoon of salt. Whisk to combine, and that's your self-raising flour done.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
Start by combining the dry ingredients in a large bowl. Simply mix the flour, baking soda, oatmeal, sugar and cinnamon together and set aside.
In a medium jug or in the separate mixing bowl, combine the eggs, melted butter and buttermilk. Whisk together to combine.
Add the egg and buttermilk mixture into the bowl with dry ingredients and using a fork or spatula, mix until just combined. Cover the batter for these delicious cinnamon oatmeal muffins with clean tea towel and allow it to rest at room temperature for 45 minutes.
Hint: Here's the thing I recently learned about making sure your muffins come out tall- rest the batter for a while, before transferring it into the baking tin! This method allows the flour to absorb more moisture, resulting in more tender muffin.
It also thickens the batter and prevents it from going more dry, and allows the raising agents to get an ahead start. I recommend reading this How to Bake Tall Muffins post from Handle the Heat, if you want to learn a bit more about this method.
Once the muffin batter had a chance to rest, gently scoop it out into the individual cases placed in the muffin tin. Use cookie or ice cream scoop if you have one, as it helps to put the same amount of batter into every case, making sure your muffins are identical in size.
Hint: While the batter is resting, prepare your topping by combining the dry ingredients with chilled butter. Place the oaty crumble topping in the freezer, until you need it. This will keep the butter nice and cold.
Top each muffin generously with the chilled topping mixture. You can also sprinkle each muffin top with some demerara sugar for more crunch and extra texture.
Bake your cinnamon muffins for 20- 22 minutes, but start checking them after about 18 minutes. They are ready when toothpick inserted in the middle comes out clean.
If you would like, you can swap the flour (either self-raising or plain) in this recipe with whole wheat flour. I have not tested this recipe with gluten-free flour, but it should work absolutely fine.
You can experiment with this recipe by adding some extra ingredients, like chocolate chip, raisins or some peanut butter.
Just like with most of my muffin recipes, not much equipment is needed! Other than the standard, 12-hole muffin tin and paper muffin cups or cases, you only need couple of mixing bowls.
That's the beauty of this easy recipe, all mixing is done by hand, and no electric mixer is required!
You can also use jumbo muffin tin to make these muffins. The batter should produce 6 jumbo oatmeal muffins, but remember that baking times will need to be adjusted.
Store the muffins at room temperature, in the airtight container for up to 2 days. After that they will start to dry out and the topping will become softer.
These cinnamon muffins can also be frozen for up to 3 months. Wrap each muffin in a double layer of clingfilm. Place them in the zip-lock style bag, suitable for freezing. Thaw the muffins at room temperature for 3-4 hours.
To pin this recipe and save it for later, use the button on the recipe card or on the photos above.
If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.
Cinnamon Oatmeal Muffins
- 12 hole muffin tin
- paper muffin cases
- mixing bowl
- cookie/ ice cream scoop (optional)
- 300 g self-raising flour see notes for the alternative
- 1 teaspoon baking soda
- 70 g oats any type, I used rolled oats
- 130 g soft light brown sugar
- 1 teaspoon ground cinnamon
- 125 g unsalted butter melted
- 3 medium eggs
- 280 ml buttermilk see notes for the alternative
For the topping:
- 50 g plain flour
- 50 g oats
- ½ teaspoon ground cinnamon
- 50 g unsalted butter chilled and cubed
- 40 g soft light brown sugar
- 2 tablespoon demerara sugar optional
- In a large bowl, mix together the dry ingredients: flour, baking soda, oats, sugar and ground cinnamon.
- Break the eggs into a jug or a separate medium bowl, then add melted butter and buttermilk. Whisk together to combine, then add this mixture into the dry ingredients and fold together until just combined. Allow the batter to rest for 45min- 1 hour.
- Meanwhile, prepare the topping. Tip all of the ingredients apart from the chilled butter into a large bowl and mix to combine them. Add chilled and cubed butter, and using your fingertips, rub the butter into the dry ingredients, until you have crumb-like texture. Transfer the mixture to the freezer, until needed. Preheat the oven to 170 C.
- When ready, divide the batter between the muffin cases (use cookie/ ice cream scoop to ensure equal amount of batter goes into each case). Remove the topping mixture from the freezer and sprinkle generously on top of each muffin. Sprinkle some demerara sugar on top of each muffin (optional).
- Place the muffins into the oven and bake for 20- 25 minutes, but start checking them after 18 minutes. They are ready when they turn golden brown and well risen, or until toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for 5 minutes before removing the muffins from the tin into a cooling rack. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If no self-raising flour is available, make your own by combining plain flour with baking powder and salt. For every 150g of plain flour, add 2 teaspoons of baking powder and ½ teaspoon salt.
- If no buttermilk is available, you can make your own. Use the same amount of milk and mix it with ½ teaspoon of fresh lemon juice. Let the mixture sit at room temperature for few minutes, before using it in the recipe.
- Store any leftover muffins for at room temperature, in the airtight container for up to 2 days.
- To freeze, wrap each individual muffin in double layer of cling film and place them in zip-lock style bag, suitable for freezing. The muffins can be frozen for up to 3 months. Thaw them at room temperature for 3-4 hours.