Cinnamon-Topped Oatmeal Muffins

by Allison @ Alli 'n Son on March 22, 2010

I’ve kind of been on an oatmeal kick lately. It all started with the overnight slow cooker oatmeal, and it’s kind of gotten out of control. I put it in anything that has flour (just grind up the oats and replace some of the flour). I eat it for breakfast, which I never used to do. Simply put, I’m in love.

I stumbled across this recipe in the newest Penzy’s Spice catalog. They always have delicious recipes to try. I modified it slightly, and they are so tasty. A little sweet, but it’s not like eating cake for breakfast.

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Soak the oatmeal for 10 minutes.

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Combine the wet ingredients.

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Add the oatmeal.

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Add the dry ingredients (did you notice the chocolate chips?).

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Spoon into a muffin tin and sprinkle with cinnamon sugar (or your fave strudel topping).

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Bake for 20 minutes.

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They are best straight out of the oven, or warmed up for 15 seconds in the microwave.

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Cinnamon-Topped Oatmeal Muffins

1 cup old fashioned oats (not instant)
1 cup plain, non-fat yogurt
1/4 cup coconut oil (butter, canola or vegetable oil will work too)
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon salt (omit if you are using salted butter)
1/2 teaspoon baking soda
1-2 handfulls of chocolate chips
2-3 tablespoons cinnamon sugar

Preheat oven to 400º. Combine the oats and buttermilk in a bowl and let stand for 10 minutes. In a large mixing bowl, cream together the oil, brown sugar, egg and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt and baking soda and mix well. Spoon the batter into a well greased muffin tin (or use muffin liners, I like these Silicone Liners the best), filling about2/3 full. Sprinkle each muffin pan, filling about 2/3 full. Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top). Lightly pat down the cinnamon sugar to keep it from falling off the muffins. Bake at 400º for 20-25 minutes Let cool about 5 minutes, then carefully remove the muffins by grabbing each one with a tongs of a fork and lifting them out. Don’t turn the pan over or the cinnamon sugar will fall off. Let cool.

This recipe is part of the Mouthwatering Monday Blog Carnival over at A Southern Fairytale, Cupcake Tuesday over at Hoosier Homemade and Tasty Tuesday over at Balancing Beauty and Bedlam.


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{ 7 comments… read them below or add one }

1 Tara March 22, 2010 at 7:37 am

Yum! That cinnamon-sugar crust sounds wonderful. Thanks for sharing.

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2 Doll Clothes Gal Pal March 22, 2010 at 3:16 pm

YUMMY! Thanks for sharing! I’ll try making this sometime this week!
.-= Doll Clothes Gal Pal´s last blog ..Dinner in 15 Minutes? It’s Possible! =-.

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3 Muthering Heights March 22, 2010 at 6:32 pm

Those look delicious!!! Now I’m craving muffins! :)
.-= Muthering Heights´s last blog ..All Along =-.

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4 pamela ponder March 23, 2010 at 5:43 am

THOSE LOOK REALLY GOOD would make a great brealfast this morning!!!
.-= pamela ponder´s last blog ..SUNDAY STEALING THE EIGHT TEN MEME =-.

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5 Liz@HoosierHomemade March 23, 2010 at 6:27 am

Those look really good! Wish I had one for breakfast right now!
Thanks so much for joining in the fun at Cupcake Tuesday and the Spring Blog Hop!
~Liz
.-= Liz@HoosierHomemade´s last blog ..Ice Box Dessert ~ Spring Dessert =-.

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6 Mrs. Jen B March 23, 2010 at 7:27 am

YUM! These look terrific and so easy! Thank you for sharing.

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7 Mary @ Giving Up on Perfect March 23, 2010 at 8:57 am

Oh MY! These look so good! But I’ve never done that soaking oats thing (or sowing oats, but that’s another story, right?). I might have to give it a try…!

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