Homemade Spice Muffins with Oatmeal Crunch Topping
These spice muffins with oatmeal topping are mildly sweet for breakfast or snack. This homemade recipe includes cinnamon, cloves, low fat buttermilk, and whole wheat flour. Make these muffins from scratch the night before a brunch party, and serve them with hot coffee.
I think muffins are one of the tastiest food groups in the breakfast category. There are so many varieties and flavors, and they’re the perfect size.
With this recipe you get the flavors of cinnamon and cloves lightly sweetened with brown sugar. And the oatmeal streusel topping is addictive!
Make these muffins from scratch when you’re hosting overnight guests and need something for the breakfast bar. They also make a delicious on-the-go breakfast or snack food for kids and grownups alike.
Why You’ll Love These
In addition to tasting delicious, this recipe has a few ingredient swaps that make them a little bit better for you – simple things like whole wheat flour, and fat-free buttermilk.
- Use whole wheat flour for some of the all-purpose flour normally called for. You can’t substitute completely but this guide tells you how to make adjustments.
- You’ll find that these muffins are not overly sweet. They’re just sweet enough! A dollop of honey or jam goes really well with them.
- Speaking of jam, these have a surprise inside. A thin dollop of spreadable fruit is layered into the batter. It’s made with natural fruit juices so there’s no added sugar.
Key Ingredients
Check your pantry and fridge for staple ingredients before shopping.
- Traditional baking ingredients – all-purpose flour, baking powder, baking soda, butter, egg.
- Whole wheat flour
- Buttermilk – I use low fat but you can use regular, too.
- Brown sugar
- Molasses
- Warming spices – cinnamon, ground cloves
- Quick-cooking oats
- Spreadable fruit – these have less sugar, but you can also use traditional jam or preserves.
How to Make Them
See full instructions in recipe card below.
When you make these muffins you’ll combine the dry ingredients and the wet ingredients separately before combining them together.
NOTE: The brown sugar is mixed with the wet ingredients.
- Mix dry ingredients (except brown sugar) together in a bowl, using a whisk.
- Combine the buttermilk, oil, molasses, egg, and brown sugar together in a large mixing bowl.
- Slowly add the dry ingredients to the wet ingredients and combine.
- Fill a muffin tin partially with the batter, and make a small depression in the center of the batter using a spoon. Add a dollop of spreadable fruit to the center, and top with more batter.
- Make the topping in a small bowl, and sprinkle on top of each muffin. Press the topping down a little so it adheres to the batter. Bake as directed.
Quick Tip
To save time, you can make these without the fruit center. Just fill the muffin tins with the batter and bake as directed. They’ll be delicious and you can always serve them with the fruit spread on the side.
When To Serve
These cake-like muffins are terrific for Easter brunch or Mothers Day brunch.
- These make the perfect treat to add to your tea party ideas.
- Include our favorite delicious deviled eggs with bacon for a protein boost on the side.
- Serve this family friendly sparkling fruit punch to wash it all down.
- And of course you’ll want to have plenty of coffee and tea or a hot beverage bar.
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Spice Muffins with Oatmeal Topping Recipe
These spice muffins combine cinnamon and cloves with an oatmeal streusel topping for a delicious breakfast or snack. Make these for brunch parties or when hosting overnight guests.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup low-fat buttermilk
- ⅓ cup firmly packed brown sugar
- 3 Tablespoons Mazola Corn Oil
- 1 Tablespoon molasses
- 1 large egg
- 1 small jar of spreadable fruit preserves
Topping:
- 2 Tablespoons quick-cooking oats
- 2 Tablespoons all-purpose flour
- 2 Tablespoons firmly packed light brown sugar
- 1 Tablespoon butter, softened
Instructions
- Preheat oven to 400 degrees, and line 12-cup muffin pan with paper liners.
- In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, salt and cloves. Mix well with a whisk.
- In a large bowl whisk together buttermilk, brown sugar, corn oil, molasses, and egg, until well combines.
- Gradually add flour mixture to buttermilk mixture and stir until moistened. DO NOT OVER MIX.
- Divide batter among 12 muffin cups, filling about 1/4 inch.
- Add a dollop of preserves to the center of the muffin cup, on top of batter.
- Divide remaining batter among muffin cups to cover the fruit preserves; about 2/3 full
- Combine oatmeal topping ingredients in a small bowl and sprinkle over each muffin cup pressing down gently to adhere to batter.
- Bake 18 - 20 minutes.
- Cool on wire rack for 5 minutes, then turn muffins out to cool completely.
Notes
You can eliminate the spreadable fruit if you want to save prep time. Serve the preserves on the side along with the muffins.
Looks so yummy, perfect as a snack or breakfast!