Description
These Blackberry Cinnamon Swirl Oatmeal Muffins are a delightful and wholesome treat combining hearty oats, juicy blackberries, and a warm cinnamon swirl. Perfect for breakfast or a snack, they offer a moist texture enriched with Greek yogurt and a subtle sweetness balanced by the cinnamon sugar topping.
Ingredients
Scale
Main Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or use more all-purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup light brown sugar, packed
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup blackberries (halved if large)
Cinnamon Swirl
- 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Soften Oats: In a medium bowl, combine the rolled oats with the milk and allow them to soak for 10 minutes. This softens the oats and adds moisture to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, whisk the light brown sugar, eggs, melted coconut oil or butter, Greek yogurt, and vanilla extract until the mixture is smooth and well combined. Then, stir in the soaked oats until evenly incorporated.
- Add Dry to Wet: Gently fold the dry ingredients into the wet mixture until just combined—be careful not to overmix to maintain a tender texture. Next, fold in the blackberries gently to avoid breaking them up excessively.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar and cinnamon that will be used to create the cinnamon swirl within and atop the muffins.
- Assemble Muffins: Fill each muffin cup halfway with batter. Sprinkle a portion of the cinnamon swirl mixture over the batter. Top with more batter until about 3/4 full. Sprinkle the remaining cinnamon swirl on top of the batter and use a toothpick or skewer to gently swirl the cinnamon sugar throughout the batter for a beautiful marbling effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs when done.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and allows the muffins to set properly.
Notes
- Use fresh or frozen blackberries; if using frozen, do not thaw to prevent excess moisture in batter.
- For dairy-free options, substitute milk and Greek yogurt with non-dairy alternatives like almond milk and coconut yogurt.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To avoid overmixing, fold dry ingredients gently; overmixing can lead to dense muffins.
- If you prefer sweeter muffins, increase brown sugar slightly or add a drizzle of honey or maple syrup on top when serving.
