These Chocolate Chip Oatmeal Streusel Muffins are so scrumptious and flavourful! They are soft, fluffy, and full of hearty oats and gooey chocolate. Before baking, an oat streusel is sprinkled on top.
This is a classic muffin that comes together with simple, everyday ingredients that you probably already have sitting in your pantry.
The muffins have a very simple streusel sprinkled on top. While streusel is not necessary for the muffins, it does elevate them soo much and adds a lot of texture and flavour!
Ingredients Notes
Check out this section to see some key ingredients used in this recipe.
- All-purpose flour – This flour is used for the muffins.
- Brown sugar – I used light brown sugar, but dark brown sugar works as well!
- Butter - I always use unsalted butter. This will be melted and cooled and used for the streusel.
- Chocolate chips - I find mini chocolate chips work best for these muffins as they create perfect little pockets of chocolate. You can also use semi-sweet chocolate chips, but there will be more chocolate in the muffin.
- Cornstarch – Used to enhance the muffin texture.
- Cinnamon - Adds a lot of depth to the flavour!
- Eggs – Must be at room temperature before starting your bake.
- Oil – I used sunflower oil.
- Oats - Make sure to use rolled oats or large flake oats. Quick oats are to small.
Step by step instructions
Here is how to make and bake these Chocolate Chip Oatmeal Streusel Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, white sugar, brown sugar, oats, cinnamon, and melted butter. With a fork, mix together until crumbly and combined. Add 1 tbsp of flour on top to help absorb the extra butter and break the streusel into bigger and smaller pieces. Place into the refridgerator while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.
Step 4 – Mix wet ingredients. Into a large bowl add eggs, vanilla, brown sugar, oil, and sour cream. Whisk until combined.
Step 5 - Combine dry and wet ingredients. Add the dry with the wet and with a spatula, mix until a soft batter forms.
Step 6 - Add in chocolate chips. Mix in the mini chocolate chips until just combined. Do not over-mix!
Step 7 – Scoop. Evenly divide the batter and sprinkle a handful of streusel on top of each muffin.
Step 8 – Bake. Bake the muffins at 375℃ for 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
FAQ
How do I store these muffins?
These muffins are best served fresh. They stay fresh at room temperature for up to 3 days and in an airtight container in the refrigerator for up to a week!
Do I have to add milk?
Yes! This is one of the main wet ingredients in these muffins. You can use dairy or non-dairy milk.
Do I have to add oats?
Yes! For a classic chocolate chip muffin recipe, check out The Best Chocolate Chip Muffins.
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Oatmeal Chocolate Chip Streusel Muffins
Ingredients
For the muffins
- 1 1/2 cups rolled oats or large flake/old-fashioned oats
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup milk room temperature
- 3/4 cups full-fat sour cream room temperature
- 2/3 cups oil
- 3/4 cups light brown sugar or dark brown sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips
For the streusel
- 1/2 cup all-purpose flour + 1-2 extra tbsps
- 1/4 cup white sugar
- 3 tbsp dark brown sugar
- 1/3 cup rolled oats
- 1/4 tsp cinnamon
- 4 tbsp unsalted butter melted and cooled back to room temperature
Instructions
- Preheat the oven to 375℉/190℃. Line your muffin tin with 12 liners and set aside.
For the streusel
- In a medium-sized bowl, add flour, white sugar, dark brown sugar, cinnamon, oats, and butter. Using your hands or a fork, mix until crumbly and combined. You may need to sprinkle an extra 1-2 tbsp of flour on top and continue to mix together if your butter isn't completely absorbed. Set into the fridge while you make the muffin batter.1/2 cup all-purpose flour, 1/4 cup white sugar, 3 tbsp dark brown sugar, 1/3 cup rolled oats, 1/4 tsp cinnamon, 4 tbsp unsalted butter
For the muffins
- In a medium-sized bowl, add in the dry ingredients. Using a spatula, mix and set aside.1 1/2 cups rolled oats, 1 3/4 cups all-purpose flour, 1 tsp cinnamon, 1 tbsp cornstarch, 1 1/2 tsp baking powder, 1 tsp baking soda
- In a large bowl add the wet ingredients. Whisk for 2-3 minutes.1/2 cup milk, 3/4 cups full-fat sour cream, 2/3 cups oil, 3/4 cups light brown sugar, 2 eggs, 1 tbsp vanilla
- Add the dry with the wet and using a spatula, gently fold until a soft batter forms.
- Mix in the mini chocolate chips until just combined. Do not over-mix!3/4 cups mini chocolate chips
- Evenly divide the batter and add a handful of streusel on top of each muffin.
- Bake the muffins for 23-27 minutes. The muffins are ready when a toothpick inserted comes out clean.
Anonymous says
My family loved this!
Ania says
I'm so happy to hear this, thank you!