Brown Sugar Cinnamon Oatmeal Muffins
- Ready In:
- 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.
Questions & Replies
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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.
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.
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.