Cinnamon Oatmeal Streusel Muffins

These Cinnamon Oatmeal Muffins make for the perfect breakfast or on-the-go snack. They are soft, fluffy, and full of hearty oats and cinnamon flavours in each bite! They are sprinkled with an oatmeal sugar streusel that crisps up in the oven and creates the perfect muffin top. You will love these muffins.

These muffins are so good! They are not on the sweet side, so they make for the perfect breakfast muffin.

The muffins come together in a few easy steps with simple ingredients. Let's get to baking!

For more muffin recipes, try Chocolate Chip Streusel Muffins, Pecan Banana Muffins, and Double Chocolate Muffins.

Why this recipe works

• Easy to make - All of the ingredients are simple and no electric mixer required!
• Oats - Lots of hearty chewy oats in these muffins.
• Delicious - These muffins taste so dang good!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Brown sugar – I used dark brown sugar, but light brown sugar works as well!

Cornstarch – Used to enhance the texture.

Cinnamon - Adds a lot of depth to the flavour!

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste.

Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!

Sour Cream – The secret ingredient that makes these muffins so soft and moist! This also stabilizes the muffins and brings out soo much texture.

Step by step instructions

Here is how to make and bake these Cinnamon Oatmeal Streusel Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 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 all-purpose flour, rolled oats, white sugar, dark brown sugar, cinnamon, and softened butter. Using your hands, mix this until crumbly and combined. Set in the fridge while you make the muffin batter.

Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, nutmeg, cloves, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 4 – Whisk wet ingredients. In a large bowl, whisk oil, eggs, milk, vanilla, sour cream, and brown sugar. Whisk until well combined.

Step 5 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.

Step 6 – Scoop. Evenly divide the batter between 12 liners, they should all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.

Step 6 – Bake. Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use large-flake oats. This will give you the best texture of muffin.
• These muffins are not sweet. This is more of a breakfast style recipe. If you are looking to sweeten them up, add 1/4 cup more brown sugar.

FAQ

Do I have to add sour cream?

Yes! This is one of the main ingredients in this recipe. You can also substitute this for full-fat yogurt or buttermilk at room temperature.

Do I have to add oats?

Yes! 

What do I do with leftover streusel?

Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to cuse it, you can sprinkle it frozen on top of the muffins.

Check out more muffin recipes

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