Oatmeal-Cinnamon Muffins Recipe

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This is my favorite recipe because it adapts so well to variations. To make these delicious muffins even more hearty, I sometimes add chopped apple, raisins or shredded carrots.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 8 servings


  • 1 cup old-fashioned oats
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda

Nutritional Facts

1 each: 160 calories, 2g fat (1g saturated fat), 54mg cholesterol, 206mg sodium, 29g carbohydrate (11g sugars, 2g fiber), 6g protein.


  1. In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 8-10 muffins.
Originally published as Oatmeal-Cinnamon Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p76

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micheleclow User ID: 6777152 20141
Reviewed Mar. 29, 2010

"I made mini muffins so maybe that's why, but these didn't have any flavor. My kids will be so disappointed to get them in their lunch."

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