These Cinnamon Oatmeal Muffins are like a warm hug on a chilly morning—soft, tender, and brimming with comforting spice.
These breakfast muffins aren’t just for breakfast; although you will find them on my breakfast table most weekends, they are also perfect for a midday snack or even a sweet treat for an afternoon pick-me-up.
Plus, like my Apple Cranberry Muffins and Raspberry White Chocolate Muffins, they’re easy to make and freeze beautifully, so you can always have a batch on hand.
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes and substitutions
- How to make the best Cinnamon Oatmeal Muffins with a Pecan and Oat Crumble Topping
- Serving suggestions
- Variations and twists
- Storing and freezing tips
- Recipe FAQs (your questions answered)
- Pro tips for perfect results every time
- More hand-held breakfast-on-the-go ideas
- 📋 Recipe:
A quick look at the recipe
- ✅ Ready in: 1 hour, 30 minutes
- 🛒 Ingredients: 13
- 🍽️ Yield: 12 muffins
- 👩🍳 Difficulty: Moderate → “Worth the Effort”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe
- After the first bite, you will be smitten and know why I always keep a stash of these delectable muffins in my freezer.
- You can whip them up with pantry staples, and they freeze like a dream for easy breakfasts all week.
- They make your kitchen smell so good, your neighbors might “accidentally” drop by.
Ingredient notes and substitutions
Here’s a list of the main ingredients and how to make it work with what you’ve got. The recipe card below provides a complete list of all ingredients and measurements.
- Oats: Old-fashioned rolled oats provide the best texture. Quick oats can be used in a pinch, but avoid steel-cut oats.
- Flour: All-purpose flour gives these muffins structure and that perfect muffin crumb. Spoon and level it for accuracy—no scooping!
- Baking powder and baking soda: These two leavening agents work together to help the muffins rise and stay light and fluffy. Make sure they’re fresh for the best lift!
- Brown sugar: Adds rich sweetness and moisture with a touch of molasses flavor that pairs beautifully with cinnamon and oats.
- Eggs: Bind everything together and give the muffins structure and tenderness. Room-temperature eggs work best for even mixing.
- Milk: Any milk works here—whole, skim, almond, oat, you name it.
- Butter: For a dairy-free version, substitute with melted coconut oil or a plant-based butter.
- Chopped pecans: Add crunch and a buttery, nutty flavor that takes the topping over the top.
- Cinnamon: Warm and cozy, cinnamon brings that classic spice we crave in an oatmeal muffin.
How to make the best Cinnamon Oatmeal Muffins with a Pecan and Oat Crumble Topping
- Preheat the oven to 350°F.
- In a large skillet over medium heat, add the oats and butter and toast the oats for approximately eight minutes until the oats are golden brown. Stir frequently while the oats are toasting.
- Add the toasted oats to a food processor fitted with a metal blade and process for approximately 30 seconds or until the oats are ground up and resemble coarse meal.
- Add flour, salt, baking powder, and baking soda to the oats in the food processor and pulse until everything is mixed well.
- In a large bowl, add brown sugar and melted butter and mix well. Add milk and eggs and mix everything. Add the flour and whisk until everything is combined. Set aside for 20 minutes for the oat flour to absorb the liquid ingredients.
- While the muffin batter rests, make the muffin topping by combining oats, flour, toasted pecans, cinnamon, butter, brown sugar and a pinch of salt.
- Spray a 12-cup muffin pan with non-stick baking spray containing flour, or use muffin paper liners. Use an extra large ½ cup ice-cream scoop, and fill each muffin cup to the brim. Sprinkle about two tablespoons of the topping on top of the batter in each muffin cup.
- Bake the muffins for approximately 25 minutes or until they are done.
- Remove from the oven and cool on a wire cooling rack for about 10 minutes. Remove the muffins from the pan and let cool for approximately another 20-30 minutes. Serve and enjoy!
Serving suggestions
These muffins are delightful on their own, but here are a few more options for serving:
- Warm with a pat of butter or a drizzle of honey
- Paired with my Cottage Cheese Egg Bake or Spinach and Bacon Quiche and Fruit Salad Cocktail for a hearty breakfast
- As a sweet addition to a brunch spread along with other quick breads such as Peach Bread, Sour Cream and Apple Bread, Sheet Pan Pancakes, or Strawberry Zucchini Bread
Variations and twists
- Apple cinnamon muffins: Fold in a half cup of finely chopped apples for a fruity twist.
- Banana oatmeal muffins: Replace one of the eggs with a mashed ripe banana for added moisture and flavor.
- Cinnamon raisin muffins: Fold in a half cup of plump raisins (or golden raisins for a little extra sunshine) before baking.
Storing and freezing tips
- Room temperature: Keep muffins in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Recipe FAQs (your questions answered)
Yes! Substitute the all-purpose flour with a gluten-free blend and ensure your oats are certified gluten-free.
It’s best to bake the muffins right after mixing the batter to achieve the fluffiest texture. However, if you’re short on time, you can prepare the dry and wet ingredients separately and store them in the refrigerator overnight.
When you’re ready to bake, combine the two just before filling your muffin tins. This approach helps maintain the muffins’ light and tender crumb.
Dry or dense muffins are often the result of overmixing the batter or overbaking. When combining the wet and dry ingredients, stir just until the flour is moistened—it’s okay if the batter is a bit lumpy.
Also, keep an eye on your oven; baking times can vary, so start checking for doneness a couple of minutes before the recommended time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Pro tips for perfect results every time
- Don’t skip the oat soak! Letting the oat flour sit in milk softens them just enough so your muffins stay moist without being gummy. It’s a tiny step that makes a big difference.
- Use room temperature ingredients. Eggs and melted butter combine more easily with the batter when they’re not cold from the fridge, helping everything bake up evenly.
- Mix gently. Once you add the wet to the dry, stir just until there are no visible streaks of flour. Overmixing leads to tough muffins—and nobody wants that.
- Check for doneness early. Ovens vary, so start checking at the 18-minute mark. A toothpick should come out clean or with just a few moist crumbs.
- Use an ice cream scoop for even portions. It helps your muffins bake evenly and gives you that perfect domed top.
- Wait to add the topping until right before you bake the muffins. If you’re using a cinnamon-pecan topping, sprinkle it on just before baking so it stays crunchy and doesn’t sink into the batter.
More hand-held breakfast-on-the-go ideas
These cinnamon oatmeal muffins are a simple yet satisfying treat that brings warmth and comfort to any day. Whether you’re enjoying one with your morning coffee or as an afternoon snack, they’re sure to become a favorite at your house, too!
⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.
📋 Recipe:
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Cinnamon Oatmeal Muffins Recipe with Pecan and Oat Crumble Topping
Equipment
- Regular size 12 cup muffin tin
Ingredients
Oatmeal Muffin Ingredients:
- 2 tablespoons butter
- 2 cups old-fashioned oats
- 1¾ cups all-purpose flour
- 1½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1⅓ cups light brown sugar
- 6 tablespoons melted butter
- 1¾ cup milk
- 2 large eggs
Oatmeal Muffin Topping Ingredients:
- ½ cup old-fashioned oats
- ⅓ cup flour
- ⅓ cup toasted chopped pecans
- 1¼ teaspoon ground cinnamon
- 4 tablespoons melted butter
- ⅓ cup brown sugar packed
- pinch salt
Instructions
- Preheat the oven to 350°F.
Oatmeal Muffin Directions:
- Add the oats and butter to a large skillet over medium heat. Toast for approximately eight minutes until the oats are golden brown. Stir frequently while the oats are toasting.
- Add the toasted oats to a food processor fitted with a metal blade and process for approximately 30 seconds or until the oats are ground up and resemble coarse meal.
- Add flour, salt baking powder and baking soda to the oats in the food processor and pulse until everything is mixed will.
- In a large bowl, add brown sugar and melted butter and mix well. Add milk and two large eggs and gently mix everything together using a whisk. Add the flour and again gently whisk until everything is mixed well. Set aside for 20 minutes for the oat flour to absorb the liquid ingredients.
Muffin Topping Directions:
- In the meantime, make the muffin topping by combining oats, flour, toasted pecans, cinnamon, butter, brown sugar and a pinch of salt.
Baking the Oatmeal Muffins:
- Spray a 12-cup muffin pan with non-stick baking spray containing flour. Fill the muffin cups to the brim using an extra large, half-cup ice cream or cookie scoop. Sprinkle two tablespoons of the topping on top of the batter in each muffin cup.
- Bake the muffins for approximately 25 minutes or until done.
- Remove from the oven and cool on a metal cake rack for about 10 minutes. Remove the muffins from the pan and let cool for approximately another 20-30 minutes. Serve and enjoy!
Maija
What if I were to leave the rolled oats whole?
I believe grinding them will cut down the fibre.
Sharon Rigsby
Hi Maija,
I’ve never left the oats whole, so I can’t say how that would affect this recipe. If you decide to do it, please let me know how it goes.
All the best,
Sharon
Sharon
It says 1/4 … But doesn’t specify teaspoon etc.
Sharon Rigsby
Hi Sharon,
I’m not sure how that happened, but it is 1/4 teaspoon. I have fixed it now and hope the omission didn’t cause you any inconvenience. I hope you enjoy them!
All my best,
Sharon
Sharon
How much baking soda? I used tsp…..but I didn’t see measurement in above recipe.