Classic Oatmeal Streusel Muffins are fluffy muffins full of hearty oats! Before baking, a streusel is sprinkled on top that is so good!
These muffins are not on the sweet side, so these muffins are easy for a breakfast or snack prep. Enjoy them with a dollop of butter or jam to kick start your day!
For more muffin recipes, try Two Banana Muffins, Olive Oil Blueberry Muffins, and Classic Strawberry Muffins.
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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 light brown sugar, but dark brown sugar works as well!
Cornstarch – Used to enhance the texture.
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!
Step by step instructions
Here is how to make and bake these Classic 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, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set the bowl in the refridgerator while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Mix wet ingredients. In 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 into the wet and using a spatula, gently fold until a soft batter forms.
Step 6 – Scoop. Evenly divide the batter between 12 liners. 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 425℉/218℃ for 5 minutes and then 375°F for 14-18 minutes. The muffins are ready when 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.
FAQ
Do I have to add milk?
Yes! This is one of the main wet ingredients in this recipe. You can use dairy or non-dairy milk such as almond milk.
Can I add chocolate chips?
Yes! Feel free to add in 3/4 cups of mini chocolate chips.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
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Classic Oatmeal Streusel Muffins
Ingredients
For the muffins
- 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
- 2 eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups rolled oats or large flake oats/old-fashioned
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp unsalted butter, 1/3 cup white sugar
For the muffins
- Preheat the oven to 425℉/218℃. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
- In a medium-sized bowl, add in flour, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.1 1/2 cups rolled oats, 1 3/4 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl add eggs, milk, vanilla, brown sugar, oil, and sour cream. Whisk until combined.1/2 cup milk*, 3/4 cups full-fat sour cream, 2/3 cups oil, 2 eggs, 1 tbsp vanilla, 3/4 cups light brown sugar
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
- Evenly divide the batter between 12 liners. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
- Bake the muffins at 425℉/218℃ for 5 minutes and then 375°F for 16-20 minutes. The muffins are ready when 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!
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