Honey Oat Breakfast Muffins

Hearty breakfast muffins made with rolled oats, warm cinnamon, and real honey. They are tender, lightly sweet, and perfect for busy mornings, weekend brunches, or an easy make-ahead snack.

Ingredients

• 1 1/2 cups old-fashioned rolled oats, plus more for topping
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup Mountainside Apiary Wisconsin Clover Honey
• 3/4 cup plain Greek yogurt or sour cream
• 1/2 cup milk
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, honey, yogurt, milk, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Let the batter rest for 5 minutes so the oats begin to absorb the moisture.
6. Divide the batter evenly among the prepared muffin cups and sprinkle a few rolled oats over each top.
7. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack. Serve warm or at room temperature.

Serving Suggestions

Serve warm with butter, a drizzle of honey, fresh berries, yogurt, or a cup of coffee or tea. Store cooled muffins in an airtight container for up to three days, or freeze them for an easy grab-and-go breakfast.