Easy Oat Muffins with Cinnamon Sugar

Easy Oat Muffins are soft, golden, and perfectly domed! They come together quickly from pantry staples and make a wholesome breakfast or snack. 

When you crave something quick and warm from the oven, make oat muffins!

From oatmeal and granola to cookies, scones, and bread, oats always bring something cozy to a recipe. It’s the whole grain that doesn’t have any of the coarseness we associate with whole grains, so I even like to incorporate oat flour into cakes. If you’ve tried my Apple Cider Doughnut Cake or my Glazed Old Fashioned Buttermilk Doughnut Cake you’ll know how it creates a soft, fluffy crumb.

These easy oat muffins are high risers!

I was inspired by these King Arthur Flour muffins, but this recipe is based on the same recipe as my Pear Muffins with Hazelnut Streusel, and my Orange and Cardamom Muffins. As you can see, they rise really well, it’s one of the reasons I love this recipe. Who doesn’t love a high rise muffin top?

I really like these minimalist muffins as-is, but you can totally use them as a canvas for other additions. Just open up your pantry and design your own version ~

  • Add some cinnamon, cardamom, or vanilla bean to the batter.
  • Fold in dried fruit like raisins or cranberries. Chop larger dried fruit like apricots or figs.
  • Nuts like walnuts, hazelnuts, or almonds can be added to the batter or sprinkled on top.
  • Top with a quick streusel with butter, sugar, flour and oats.
  • Add mini chocolate chips!

Stash the batter in the fridge overnight

Get a head start on these muffins and make the batter the night before. You’ll have fresh baked muffins in the morning with no effort ~ it’s the ultimate luxury.




4.74 from 19 votes

Simple Oat Muffins

Course Breakfast, brunch
Cuisine American
Yield 10 large muffins or 12 medium muffins
Author Sue Moran


Dry Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup rolled oats

Wet Ingredients

  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup milk, or buttermilk
  • 1 tsp vanilla extract

Topping (optional)

  • 1-2 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 1-2 Tbsp rolled oats


  • Preheat oven to 350F. Butter or line a 12-cup muffin tin. This recipe will make about 9-10 large muffins like the ones in the post, or a dozen slightly smaller ones depending on how much you fill your muffin cups.
  • Whisk together all the dry ingredients.
  • In a separate bowl, whisk together all the wet ingredients and the add them to the dry ingredients.
  • Mix until everything is well incorporated and there are no dry pockets of flour left.
  • Spoon the batter into your prepared muffin tin. Fill them almost to the top for 9-10 larger muffins, or about 3/4 full for about a dozen medium sized muffins.
  • For the topping, mix the cinnamon and the granulated sugar together, and sprinkle it on top of the muffins, along with the oats, if desired.
  • Bake for 20-25 minutes until risen and starting to turn golden around the edges.
  • Remove from the oven and allow to cool partially in the pan before removing to a baking rack to cool completely.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Janet R
    January 15, 2021 at 7:11 am

    Not sure if I missed a step (I went back and rechecked a few times) but these came out very bland. The tops were yummy with the cinnamon sugar topping but the rest of the muffin was left on the late by my boys.

  • Reply
    Cristin Alex
    October 25, 2020 at 4:07 pm

    5 stars
    Very good! Added dates and raisins and used 1/2 wheat flour

  • Reply
    Katie Gramer
    October 10, 2020 at 7:03 am

    5 stars
    This is a great recipe! They turned out beautifully. I felt like a classy chef! Haha. Even my 3 year old daughter enjoyed helping me make these. I think she ate more of the sugar topping than what made it on the tops though. They were delicious and told so many people about this recipe. I plan to follow any other recipes and check them out. This was right up my alley!

    • Reply
      October 10, 2020 at 9:15 am

      I’m so glad they worked out well for you Katie!

  • Reply
    Yomara P
    September 19, 2020 at 7:17 am

    5 stars
    A very delicious recipe!! Thanks for the info!! I made it for my family!

  • Reply
    Molly Perkins
    May 29, 2020 at 9:05 am

    5 stars
    I loved how mine turned out! Thank you truly so much! I actually ended up using Almond Flour as a substitute as well as extra virgin olive oil instead of vegetable oil. I was just wondering how many calories are in each medium sized muffin. Thank you so very much!! They are DELICIOUS!

  • Reply
    Chris Campbell
    April 10, 2020 at 8:41 am

    5 stars
    Perfect recipe! Tender, tasty, easy to put together AND so many variations to try! I’ll be making these weekly?? Thanks Sue!

  • Reply
    April 10, 2020 at 5:20 am

    5 stars
    Love this. I don’t have a muffin mould tray and used my loaf mould- just took 12 min more to bake it. Spooned some peanut butter on a slice and half the loaf is already gone! Perfect afternoon tea when all there’s to do is stay at home.

    • Reply
      April 10, 2020 at 8:02 am

      The peanut butter was genius Isha!

  • Reply
    April 5, 2020 at 1:26 pm

    5 stars
    Love this quick and easy muffin recipe. The best part is the ingredients are always in the pantry.
    I added coconut flakes for a bit of texture. They reheat wonderfully.

  • Reply
    April 5, 2020 at 7:37 am

    5 stars
    I made it YUM and got 12 regular sized muffins. I used buttermilk, cardamom and a little cinnamon. I topped mine with my homemade granola then sprinkle of sugar.
    I really love them because they aren’t too sweet. Perfect, thanks!
    Also…I used Old Fashioned oats for the batter and my homemade granola.

  • Reply
    April 4, 2020 at 12:25 pm

    Hi Sue,
    Love your recipes and have tried many of your breakfast recipes. Regarding your muffin recipes, why is it that your muffin recipes, for LARGE muffins never make 12 muffins? Can you tell me how to adjust the muffin recipes so that I can get 12 Large muffins??

    Stay well and safe


    • Reply
      April 4, 2020 at 1:41 pm

      I don’t really know, off hand, I guess it’s because most muffin recipes are developed from a base that makes 12 normal sized muffins, and I personally prefer them larger so I usually make more like 9. I’d have to bust out my calculator to see if I can adjust the recipe 🙂

  • Reply
    April 4, 2020 at 10:10 am

    Hi Sue, these look great and I’m dying to make them. Quick question: are you using large flake oats? I’ll post a rating once I’ve made them. Thanks so much and stay safe!

    • Reply
      April 4, 2020 at 10:11 am

      I used regular Quaker rolled oats Rose. You can use the Old Fashioned variety, or even the quick cooking if that’s all you have.

      • Reply
        April 4, 2020 at 11:18 am

        5 stars
        Thanks, Sue! So I just made them. I wanted to give them a try because when I used to go into the city for jobs, I would always include time to have an oatmeal muffin and a cup of tea beforehand to calm my nerves. I just tried a still warm top and they are delicious! I got nine big muffins (because big is ALWAYS better!) and I used large flake oats and soy milk. This recipe is keeper! Thanks so much!!

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