These Coffee Cake Oatmeal Muffins are soft, moist, and have a delicious crumb topping. They are a great breakfast treat or afternoon snack. This post is sponsored by Pacific Foods.
You may have noticed I have a bit of a thing for muffins. I’ve already shared chocolate chip muffins, raspberry lemon muffins, banana muffins, and a roundup of other bloggers delicious muffin recipes. The thing with muffins is they are an easy and delicious grab-and-go breakfast option.
My other muffin recipes have used my homemade baking mix (a Bisquick alternative), this one is different. It doesn’t use the baking mix and it features a unique ingredient, oatmeal. You could use leftover oatmeal or what I used Pacific Foods Organic Unsweetened Steel-Cut Oatmeal.
If you haven’t tried the Pacific Foods oatmeals yet you should. They are ready to heat steel-cut oatmeals that are the perfect quick breakfast. There are five different flavors; unsweetened, lightly sweetened, apple and cinnamon, maple and brown sugar, and flax and chia power. I chose to use the unsweetened in this recipe to avoid adding more sugar but you could use any of these flavors, the apple and cinnamon one would be amazing.
The Pacific Foods oatmeal adds fiber and protein to these muffins. It always helps make these muffins extremely soft and moist. It may not be an ingredient you often think to add to something like a muffin but it’s surprisingly delicious.
If you have a small family like I do it works really well to freeze your muffins. I like to freeze most of mine to make sure they stay fresh. The best way I’ve found to freeze muffins is to line a cookie sheet with wax paper, place the muffins on the sheet, and place in the freezer for about an hour. Once they are frozen all of the way through, remove from the sheet and place in an airtight container in the freezer. My favorite containers for this are Pyrex containers.
All you have to do to enjoy your frozen muffins is let them sit out overnight to thaw. It’s a great thing to have on hand for surprise guests as well. I sometimes will heat them for a couple of minutes in my toaster oven so that they are nice and warm. One of these muffins with a cup of coffee or tea is the perfect breakfast.
- 1 cup flour
- 3/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 2 eggs, lightly beaten
- 1 package Pacific Foods Unsweetened Steel-Cut Oatmeal
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar, packed
- 2 tablespoons flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter
- Pre-heat oven to 350 degrees.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, and cinnamon.
- In a medium bowl, mix together butter, coconut oil, eggs, oatmeal, and vanilla.
- Add to dry ingredients and stir just until moistened. Over mixing with make the muffins tough.
- Spoon batter into 12 greased muffin cups.
- In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter with a fork until mixture resembles coarse cornmeal.
- Sprinkle topping over muffins.
- Bake for 17-20 minutes, or until muffin centers are slightly firm.
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Serving Size:1 muffin
Amount Per Serving: Calories: 215 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 44mg Sodium: 201mg Carbohydrates: 28g Fiber: 1g Sugar: 16g Protein: 3g