Cinnamon Coffee Cake Muffins

Cinnamon Coffee Cake Muffins

Photo by Kelly O.

  • Prep Time


  • Total Time


  • Servings



  • Topping

  • ¼ cup Quaker oats (quick or old fashioned, uncooked)

  • 3 tablespoons whole wheat flour

  • 2 tablespoons granulated sugar

  • ¼ teaspoon ground cinnamon

  • 1 tablespoon butter or margarine melted

  • Muffins

  • 1 cup Quaker oats (quick or old fashioned, uncooked)

  • 3 tablespoons +½ cup granulated sugar

  • 1 tablespoon ground cinnamon

  • 1 cup low-fat buttermilk

  • 1 egg, well beaten

  • ¼ cup vegetable oil

  • ½ cup whole wheat flour

  • ½ cup all-purpose flour*

  • ¼ cup original toasted wheat germ

  • 1-½ teaspoons baking powder

  • ½ teaspoon baking soda

  • * If using old fashioned oats, add an additional 1 tablespoon all-purpose flour


1. Heat oven to 375 degrees F. Spray bottoms only of 12 medium muffin cups with nonstick cooking spray. 2. For topping, combine all ingredients in small bowl; mix well. Set aside. 3. For muffins, combine 3 tablespoons sugar and cinnamon in small bowl; mix well. Set aside. In large bowl, combine oats and buttermilk; mix well. Let stand 5 minutes. Stir in egg and oil until blended. 4. In medium bowl, combine flours, wheat germ, baking powder, baking soda and remaining 1/2 cup sugar; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Sprinkle cinnamon-sugar over top of batter; gently stir 4 to 5 times. (This will create swirls of cinnamon-sugar). 5. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. Makes 12 muffins Cook's tip: If buttermilk is unavailable, substitute soured milk. Combine 1 tablespoon vinegar or lemon juice with enough milk to equal 1 cup. Stir well. Let stand 5 minutes before using.


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