Cinnamon Oatmeal Muffins Recipe with Pecan and Oat Crumble Topping

A stack of cinnamon oatmeal muffins topped with a pecan and oatmeal crumble.

5 from 1 vote

Cinnamon Oatmeal Muffins Recipe with Pecan and Oat Crumble Topping

Easy Cinnamon 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!

Prep Time5

Cook Time35

Soaking and cooling time50

Total Time1 30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 392kcal

Author: Sharon Rigsby

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!

Notes

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.

Add topping before baking. 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.

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