Nearly a week after the move and I’m finally starting to feel settled on the other end. If you were following my Instastory this past weekend, you probably saw some of the delicious treats I picked up along the way. What you didn’t see was the giant tupperware of snickerdoodle oat muffins in my passenger seat.
When I started packing up my kitchen supplies, I realized that I should put my supplies to use one more time before tucking them away in the box. I hadn’t been to the grocery store in a while, so I knew I had to make something out of what I had on hand. My mom would have been so proud, I wasn’t letting anything go to waste!
My instinct was to make cookies but I knew that the better life choice was to make muffins. The last thing I needed on move day was a roller coaster of sugar highs and lows. Don’t get me wrong, I know that snickerdoodle oat muffins are not the lowest-sugar breakfast option but it’s lower than what I might otherwise make.
It took me a few days to make it to the grocery store so I’ve been wishing I had more of these for breakfast ever since getting here. Note to self, bring enough muffins to last longer than just the move and extremely long drive.
The oats in the muffins add texture to the muffin in much the same way that the cinnamon add to flavor – you notice it, you like it but you can’t put your finger on why. Okay, so I’m not sure what you might think but that’s what I thought so I can only hope you might love these snickerdoodle oat muffins as much as I did.
Do you have a go-to recipe when you want to bake but don’t want to have to go to the grocery store? Drop it in the comments!
- 1 cup old fashioned oats (80g)
- 1 ¾ cup (220g) + 1 tablespoon flour, divided
- ¾ cup (150g) + 2 tablespoons brown sugar, divided
- 2 teaspoons baking powder
- 2 teaspoon cinnamon, divided
- ½ teaspoon salt
- 2 eggs
- ¾ cup milk
- ¼ cup vegetable oil
- 2 tablespoons butter, cut into small cubes
- Preheat oven to 425 degrees. Line a muffin tin with liners and set aside.
- In a large bowl, mix together oats, 1 ¾ cup flour, ¾ cup brown sugar, baking powder, 1 1/2 cinnamon and salt. Mix in the eggs one at a time, followed by the milk and vegetable oil. When the batter is just combined, divide among 12 cups in muffin tin.
- In a small bowl, press remaining sugar, cinnamon and flour into the butter to make the topping. Divide among muffins.
- Bake for 15 minutes, or until a toothpick comes out clean.