Nutmeg and Cinnamon Muffins Recipe | Yummly

Nutmeg and Cinnamon Muffins

Read Directions
Add to Meal Planner

Add to Meal Planner


If you like a little sweet treat to start your day, these nutmeg and cinnamon muffins are a great make-ahead, grab-and-go breakfast that you can work into your weekly meal plan. Made with fall spices and raisins, this recipe is a simple quick bread which means you don't need any special kitchen equipment to pull it off. In short: Whisk together the dry ingredients, beat together the wet ingredients and you're almost ready to bake off breakfast…

Healthy Treat

Not only are these muffins tasty, but they're also a bit healthier than your typical cinnamon muffin. Instead of just all-purpose flour, it also calls for oatmeal which has about 25 percent fewer calories than the same volume of flour, more nutrients, and more fiber which means oatmeal keeps you feeling full longer so you don't feel a need to snack. The recipe also calls for sunflower oil instead of melted butter or vegetable oil — sunflower oil has less saturated fat than both, making it a healthier alternative. This muffin also has a bit more protein than similar recipes because it requires two eggs rather than one. However, as healthy as they are, these muffins are a treat that's special enough to share.

Make These Cinnamon Muffins Your Own

There are many ways you can put a unique spin on these muffins. Here are a few ways to make them your own:

Cinnamon sugar topping: A streusel topping is the crown jewel of any muffin if you're not concerned about a few extra calories. To make cinnamon streusel, combine 1/2 cup sugar or brown sugar, 1/2 cup flour, 1 teaspoon ground cinnamon, a pinch of salt, and 1/4 cup softened butter in a bowl and mash it all together with a fork until you have something resembling wet sand. Sprinkle the streusel on top of the muffins just before baking.

Make them mini: For a fun snack to pass around at parties or put in your kids' lunch boxes, you can make these into mini muffins using mini muffin tins. The only difference is that the smaller muffins won't take as long to bake — it'll take 12-15 minutes instead of the 20 minutes it takes to bake the bigger muffins.

Make them healthier: If you want to make these muffins a little bit healthier, you can add in a tablespoon of flaxseeds, a tablespoon of chia seeds, or both! They're superfoods which means they have a lot of nutritional value, but they also add fun textures to muffins.

Play with nut butters: Peanut butter, almond butter, or sunflower butter can be used in place of the sunflower oil to get a little extra protein in your breakfast.

Everything but the kitchen sink: Because oatmeal makes a chunky batter this recipe is excellent for using up ingredients that you can't hide in a plain flour batter.

*Use honey or maple syrup in place of sugar.

*Add walnuts, pecans, pepitas, or pistachios to give your muffins crunch and protein.

*Use buttermilk, whole milk, sour cream, or yogurt in place of skim milk.

*Use craisins or currents in place of raisins.

*Replace part of the white flour with whole wheat flour. You'll only want to use about 3/4 the volume of whole wheat flour to replace the white flour (so, use 3/4 of a cup of whole wheat flour to replace 1 cup of white flour).

Bake Away

These muffins are not quite like a cinnamon roll — they're a lot healthier but they'll make your day!

Read More


  • 140 grams oatmeal
  • 250 milliliters skim milk
  • 250 grams flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 125 grams sugar
  • 200 grams raisins
  • 2 eggs
  • 6 tablespoons sunflower oil
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat the oven to 200 Celsius.
    2. Soak the oatmeal in the milk for 5 minutes.
    3. In a separate bowl, mix together the flour, baking powder, nutmeg, and cinnamon. Add the sugar and the raisins.
    4. Beat the eggs together in another bowl and stir in the oil.
    5. Stir together the oatmeal, flour, and egg mixtures in a large bowl. Pour the batter into muffin tins and bake for 20 minutes.
    Discover more recipes from Sobre Dulce y Salado

    NutritionView More

    Sodium8% DV190mg
    Fat14% DV9g
    Protein12% DV6g
    Carbs16% DV49g
    Fiber12% DV3g
    Calories290Calories from Fat80
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate49g16%
    Dietary Fiber3g12%
    Vitamin A10%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.