Maple Oatmeal Streusel Muffins are soft and fluffy muffins with hearty oats and sweet maple flavours in every bite! They have a buttery cinnamon sugar streusel sprinkled on top that is so delicious.
These muffins are great for breakfast and meal prepping for the week ahead.
They come together in a few simple steps with minimal ingredients required.
For more muffin recipes, try Classic Oatmeal Muffins, Double Chocolate Banana Muffins, and Classic Strawberry Muffins.
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!
Step by step instructions
Here is how to make and bake these Maple 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 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Make streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, oats, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Mix oats and milk. In a large bowl, mix the oats and milk. Then add in eggs, vanilla, brown sugar, oil, and maple syrup. 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 of each muffin. This will give you a sweet and crisp muffin top we all love.
Step 7 – Bake. Bake the muffins at 425℉/218℃ for 5 minutes and then 375°F for 20-25 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 ingredients in this recipe. You can use dairy or non-dairy milk such as almond milk.
Do I have to add oats?
Yes!
Check out more oatmeal recipes
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!
Maple Oatmeal Streusel Muffins
Ingredients
For the muffins
- 1 3/4 cups all-purpose flour
- 1 3/4 cups rolled oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsps cinnamon
- 1 1/2 tsps cornstarch
- 1/4 tsp salt
- 1/2 cup oil or melted and cooled butter
- 1/3 cup maple syrup or table syrup
- 1 cup milk room temperature
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups dark brown sugar
For the streusel
- 1/2 cup all-purpose flour
- 4 tbsp butter room temperature
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 3 tbsp rolled oats
- 1/2 tsp cinnamon
Instructions
For the streusel
- In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, oats, and softened butter. Using your hands, mix this until crumbly and combined. Set aside 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, 3 tbsp rolled oats, 1/2 tsp cinnamon
For the muffins
- Preheat oven to 425℉/218℃. Line your muffin tin with 12 liners and prep your ingredients.
- In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until combined. Set aside.1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps cinnamon, 1 1/2 tsps cornstarch, 1/4 tsp salt, 1 1/2 tsp baking powder
- In a large bowl, mix the oats and milk. Then add in eggs, vanilla, brown sugar, oil, and maple syrup. Whisk until combined.1 3/4 cups rolled oats, 1/2 cup oil, 1/3 cup maple syrup, 1 cup milk, 2 eggs, 3/4 cups dark brown sugar, 1 tbsp vanilla
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
- Evenly divide the batter between 12 liners. They should be all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle. a handful of streusel on top of each muffin.
- Bake the muffins at 425℉ for 5 minutes, then reduce the temperature to 375°F for 20-25 minutes in regular liners. That initial 5 minutes at 425℉ will give the muffins a tall muffin dome. 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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