These Cinnamon Oatmeal Streusel Muffins are perfect for breakfast. They are fluffy muffins with oats and cinnamon in every bite! The muffins are sprinkled with an oatmeal sugar streusel that crisps up in the oven, creating the perfect muffin top. You will love these muffins.
These muffins are so tasty! They are not on the sweet side, making them perfect for breakfast.
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 – I used all-purpose flour in the muffins.
- Brown sugar – I used dark brown sugar, but light brown sugar works too.
- 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 – Any oil works! I used canola oil.
- 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 really soft. This also stabilizes the muffins and brings out a lot of 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, 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 7 – 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!
FAQ
Do I have to add sour cream?
Yes! You can substitute sour cream 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 very well! 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.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Cinnamon Oatmeal Streusel Muffins
Ingredients
For the muffin batter
- 1 2/3 cups all-purpose flour
- 1 1/3 cups rolled oats or large flake oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsps cornstarch
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/8 tsp cloves optional
- 1/2 cup dark brown sugar*
- 1/3 cup white sugar
- 1 tbsp vanilla
- 2/3 cups oil
- 2 large eggs room temperature
- 3/4 cups full-fat sour cream room temperature
- 1/2 cup milk room temperature
For the oatmeal streusel
- 1/2 cup all-purpose flour
- 4 tbsp butter softened
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/4 cup large flake oats
- 1/2 tsp cinnamon
Instructions
For the streusel
- In a medium sized bowl, add flour, white sugar, dark brown sugar, cinnamon, rolled oats, and softened butter. Using your hands, mix this until crumbly and combined. Set in the refridgerator while you make the muffin batter.1/2 cup all-purpose flour, 4 tbsp butter, 1/4 cup white sugar, 2 tbsp dark brown sugar, 1/4 cup large flake oats, 1/2 tsp cinnamon
For the muffins
- Preheat the oven to 375℉/190℃. Line a muffin tin with 12 liners and set aside.
- In a medium-sized bowl, add in flour, cinnamon, cloves, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until combined. Set aside.1 2/3 cups all-purpose flour, 1 1/3 cups rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 2 tsps cornstarch, 1/4 tsp salt, 2 tsp cinnamon, 1/8 tsp cloves
- In another large bowl, whisk oil, eggs, milk, vanilla, sour cream, white sugar, and brown sugar. Whisk until well combined.1/2 cup dark brown sugar*, 1 tbsp vanilla, 2/3 cups oil, 2 large eggs, 3/4 cups full-fat sour cream, 1/2 cup milk, 1/3 cup white sugar
- Add the dry ingredients into the wet. With a spatula, gently fold just until a soft muffin batter forms. Don't over-mix.
- Evenly divide the batter between the liners. Sprinkle a handful of streusel on top.
- Bake the muffins at 375°F for 25-30 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- Allow to cool, and enjoy! These muffins are so delicious!
Amanda Crouse says
Just made these and they came out beautifully! This recipe is definitely going to become a regular in my house. Thank you! 🙂
Ania says
Hi Amanda! Thank you so much for your comment. I'm really happy to hear you enjoyed the muffins!!🙂