Bakery-Style Cinnamon Oatmeal Muffins

Buttermilk and sour cream are two ingredients you can add to any baking recipe and it will just kick it up a notch. If you don’t have buttermilk you can replace it with milk ‘soured’ by adding 1 Tbsp of lemon juice or white vinegar to it. You can also use large flake oats in this recipe instead of quick-cooking, but then I can’t guarantee they will be ‘bakery-style’.

As with any baking there’s a few ways to tell when the muffins are done, since every oven is slightly different. The centre of a muffin should look dry, not wet and it shouldn’t giggle when shaken slightly. If you lightly poke the centre with your finger, it should bounce back, not stay indented. The edges of a muffin should be slightly brown and pulled away from the sides of the pan (this won’t work if you’re using paper muffin cup liners). And finally, you can poke a toothpick or a small knife into the very centre of a muffin and if it comes out without any batter stuck to it, they’re done!

Ingredients:

1 1/2 c quick-cooking oats
1 1/2 c buttermilk
1 1/2 c all purpose flour
1/2 c packed brown sugar
2 tsp ground cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 eggs
1/3 c butter, melted
2 tsp vanilla extract
1/4 c quick-cooking oats
2 Tbsp packed brown sugar
1/4 tsp ground cinnamon

Directions:

Combine first amount of rolled oats and buttermilk in a small bowl and allow to stand for 10 minutes.
Preheat the oven to 375 degrees. Grease 6 large or 12 regular-sized muffin cups.
Combine flour, first amount of brown sugar, first amount of ground cinnamon, baking powder, baking soda and salt together in a large bowl.
Add the eggs, melted butter and vanilla extract. Stir just until moistened and fill the muffin cups.
Combine the 1/4 c quick-cooking oats, 2 Tbsp packed brown sugar and 1/4 tsp ground cinnamon in a small bowl then sprinkle evenly over all the muffins.
Bake for approximately 22-24 minutes, or until a toothpick comes out clean from the centre.

Nutritional Information*

Servings: 6

Calories: 433

Total Fat: 14.7 g

Saturated Fat: 7.6 g

Total Carbohydrates: 65 g

Dietary Fiber: 3.9 g

Sugar: 4.4 g

Protein: 10.6 g

*Nutritional Information estimated using MyFitnessPal