Brown Sugar Oatmeal Muffins

Brown Sugar Oatmeal Muffins

The BEST cinnamon oat muffins 



Call these what you’d like: brown sugar muffins, brown sugar oat muffins, cinnamon brown sugar oat muffins, cinnamon oat muffins, cinnamon oatmeal muffins, oatmeal spice muffins, etc these are perfection!! Not only are these super easy to make, they are the perfect breakfast muffin!  Not too sweet and super moist, these muffins will become your go to breakfast muffin! They can of course be made ahead of time and frozen – great time saving idea, especially if you have kids!

I really hope you’ll give this recipe a try, and when you make it, be sure to let me know in the comment section below, as I’d absolutely love to hear what you think!! Also be sure take a photo of your creation, and post it on Instagram and tag me @cookingwithchika or #cookingwithchika as I love seeing your creations and photos!  Also be sure to share this recipe across all your social media platforms!

Brown Sugar Oatmeal Muffins

Chika of Cooking with Chika


  • ½ cup unsalted butter
  • 2 cups all- purpose flour
  • 1/3 cup quick rising oats extra to garnish
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 teaspoon cinnamon
  • ½ cups brown sugar
  • 3 eggs
  • 1 can evaporated milk


  • Place butter in a saucepan over medium low heat. Stirring consistently, cook butter until it begins to foam. Once foam begins to subside, continue to cook until the butter begins to turn lightly brown, stirring consistently – brown specks will form and the butter will have a nutty aroma. Remove from stove and pour into bowl and set aside to cool.
  • Line muffin tray and preheat oven to 375.
  • Place brown sugar, eggs, and vanilla into a bowl, and whisk to combine.
  • Pour cooled brown butter (it may be slightly warm) and evaporated milk into the brown sugar mixture and mix to combine.
  • Place your dry ingredients into a separate bowl, including oats, and stir to incorporate.
  • Add the dry ingredients to the wet ingredients and gently stir until just combined. Using a rubber spatula, scrape the sides of your bowl.
  • Fill muffin liners half way to three-quarters full, with muffin batter. You may use and ice cream scoop or 2 tablespoons of batter.
  • Once all muffin liners have been filled, sprinkle additional oats and cinnamon on top of each muffin.
  • Bake muffins in preheated oven, for 12-15 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place baked muffins on cooling rack for 10 minutes and then remove and serve.

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