Easy Baked Breakfast Oatmeal Muffins

Easy Baked Breakfast Oatmeal Muffins are a quick grab and go breakfast option for busy mornings. Full of heart-healthy oats, pecans, and cinnamon, these oatmeal muffins are a great way to start any day! 

Not only are these delicious oatmeal muffins a fabulous choice for breakfast, but they are also a perfect after-school snack for the little or big kids in your house. 

Speaking of great choices for breakfast on the go or after-school snacks, if you like these muffins, I know you will also love Easy Sausage Cheese Bread, Easy Apple Cranberry Muffins, Easy Southern Style Apple Bread, and Southern Peach Bread. 

What makes these oatmeal muffins stand out in the sea of breakfast muffins is the crunchy oat crumble topping. One bite and you will be smitten and wonder where these delectable muffins have been all of your life.  

How to Make Easy Baked Breakfast Oatmeal Muffins: 

Gather your ingredients which include: oats, flour, salt, baking powder, baking soda, brown sugar, and butter. You will also need milk, eggs, toasted pecans, and cinnamon.

Preheat the oven to 350 degrees.

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 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!

Oatmeal Muffins

Sharon Rigsby

Easy Baked Breakfast Oatmeal Muffins are a quick grab and go breakfast option for busy mornings. Full of heart-healthy oats, pecans, and cinnamon, these oatmeal muffins are a great way to start any day!  

5 from 1 vote

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Prep Time 15 mins

Cook Time 35 mins

Total Time 1 hr 40 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 344 kcal

Ingredients

  

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Oatmeal Muffin Ingredients:

• ▢ 2 tablespoon butter
• ▢ 2 cups old-fashioned oats
• ▢ 1-¾ cups all-purpose flour
• ▢ 1-½ teaspoon salt
• ▢ ¾ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1-⅓ cups light brown sugar
• ▢ 6 tablespoon melted butter
• ▢ 1-¾ cup milk
• ▢ 2 large eggs

Oatmeal Muffin Topping Ingredients:

• ▢ ½ cups old-fashioned oats
• ▢ ⅓ cup flour
• ▢ ⅓ cup toasted chopped pecans
• ▢ 1-¼ teaspoon ground cinnamon
• ▢ 4 tablespoon melted butter
• ▢ ⅓ cup brown sugar packed
• ▢ pinch salt

Instructions

 

• Preheat the oven to 350 degrees.

Oatmeal Muffin Directions:

• In a large skillet over medium heat, add the oats and butter. Toast for approximately 8 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 2 large eggs and using a whisk, gently mix everything together. 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. Using an extra large ½ cup ice-cream scoop, fill the muffin cups to the brim. Sprinkle about 2 tablespoons of the topping on top of the batter in each muffin cup.
• Bake 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!

Notes

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

Nutrition

Calories: 344kcalCarbohydrates: 47gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 83mgPotassium: 140mgFiber: 2gSugar: 28gVitamin A: 350IUVitamin C: 0.1mgCalcium: 30mgIron: 1.4mg

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