Cinnamon Honey Oat Muffins

I love muffins! I love them even more than cupcakes. Yes, I said it. I am not a huge fan of cupcakes. Don’t get me wrong, I don’t dislike them, they are just not as high on my list as muffins or cake. The main reason is because I don’t love making cupcakes but I LOVE making muffins. That would probably attribute to the success rate. My success with muffins is 100% of the time but not even close with cupcakes. I am yet to find that perfect cupcakes recipe that works for me. If you know any, throw them my way!
Back to muffins! I love how perfect my muffins come out every time, so I like to experiment. It’s a lot more fun to experiment with something that has a high chance of coming out perfectly delicious.
Today, I was experimenting with oat muffins. I’ve never made one before and I wanted to try. We love oatmeal cookies so I figured this was a safe bet even if I screw up. I didn’t!

Actually, this is the absolute best muffins that I’ve ever made! These muffins can go neck and neck with my Dark Chocolate Zucchini Muffins. Remember those? Yes, that good! I couldn’t wait to share the recipe with you. I have recipes piled up sky high (I even have some from 6 months ago) and need to be shared. However, these needed to be shared right away!
Cinnamon Honey Oat Muffins

Ingredients:
1 3/4 cups oats
1 cup unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark brown sugar
2 eggs, room temperature
3/4 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 tsp cinnamon
2 -3 tbs honey

Directions:

1. Preheat the oven to 375. Grease the muffin pan and line with paper liners.
2. In a large mixing bowl, whisk eggs and sugar until well combined. Add buttermilk, oil, vanilla extract and honey. Whisk until all ingredients are combined.
3. Whisk in the oats.
4. Sift the flour, baking soda, baking powder and cinnamon together. Add the dry flour mixture to the batter. Whisk until just combined, don’t over-mix.
5. Divide the batter between the muffin pan cups, 3/4 full. Bake for 13 minutes. Do a toothpick test to make sure they are done in the center.
6. Let cool for 10 minutes in the muffin pan before taking the muffins out of the pan.

Enjoy!!

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Lyuba
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Comments

  1. Yum! Sounds like the perfect breakfast!

  2. Mmmmm these sound delicious! New follower here from the Market Yourself linky party. I am pinning this, and will be making these!
    Michelle @
    http://sunshineandasummerbreeze.blogspot.com

  3. I pinned this :)

  4. They look delicious, thanks for sharing

  5. These muffins look delicious, I am definately going to try them. I saw you at the link party and had to see the recipe. Your pictures are stunning, a must pin. I am new to blogging and would love for you to visit me @ memoriesbythemile.com
    Wanda Ann

  6. They look so yummy! Making me hungry! Love your pictures, too…great job with the photography.

  7. Mmmm, muffins are the best, and these look so delish! Couldn’t help but pin them to my baking board, will definitely have to try these. Thanks so much for linking up to Inspire Me Wednesday!

  8. Yum -your muffins look so yummy! Saw them on Sundae Scoop. Would love for you to link them to Thursdays Treasures http://fooddonelight.com/thursdays-treasures-3/

  9. I am making these for breakfast! Looks delish. Thank you for posting.
    Pinned it.

  10. It’s official, we are no longer friends because cupcakes are my favorite. What a sad, sad day. :)

  11. I made these last week and they are delicious! I used whole wheat white flour and coconut palm sugar, which gave the sweetness a wonderful depth. I loved them and had one for breakfast for the next few days, the rest were gobbled up by my co-workers. They taste like a cookie in muffin form! Thanks for the great recipe. I blogged them here.

  12. These are delicious! They taste like a cookie in muffin form. I used whole wheat white flour and coconut palm sugar, which gave the sweetness a lovely depth. I ate them for breakfast for a few days and my co-workers devoured the rest. Thank you! I blogged them here.

  13. I made this for breakfast this morning, for Mother’s Day! It is soooooo good! I am also a muffin girl – hehe. I made it in cofee cake form though as I ran out of muffin papers and used all honey and threw in some wild blueberries. I didn’t have buttermilk and made my own with lemon juice. with all those changes it still came out delicious! This is a great recipe. I look forward to using it all the time and just adding what I like. Chocolate chips may be next!

    • I am SO glad you liked it! Thank you for such a sweet comment! (I’m happy that you were able to substitute what you needed)

  14. I made these over the weekend and they are fantastic! Hoping to put ‘em on my blog later this week in case you want to check ‘em out. =) Thank you for the fab recipe!

  15. I just made these, they are terrible.

    • I’m sorry you didn’t like them, James! What didn’t you like about these muffins?
      (Sorry for the late response, I didn’t see your comment.)

  16. I made these muffins last night for an event at the office, they turned out great! I’ve never made something like this from scratch before, and I appreciate that the instructions were easy to follow. I also like that they aren’t too sweet like muffins you would get in a coffee shop.

    • I’m so happy you liked them, Steph! I hope everyone in the office enjoys them as well :)
      Thank you for your sweet comment!

Trackbacks

  1. [...] is another recipe for Honey Oat Muffins I found, that is very similar so I thought I would share it [...]

  2. [...] CINNAMON HONEY OAT MUFFINS (original) [...]

  3. […] somewhat quite a bit (is that even proper english?) as well as half the recipe from Lyuba over at Will Cook For Smiles. It’s really the cute food gawker photos that made me click on the link, but the base for the […]


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