Classic Oatmeal Streusel Muffins
Classic Oatmeal Streusel Muffins are fluffy muffins full of hearty oats! Before baking, a streusel is sprinkled on top that is so good!
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 or dark brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 1 1/2 cups rolled oats or large flake oats/old-fashioned
- 1 3/4 cups all-purpose flour
- 2 tsps cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 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 375℃/190℉. Line your muffin tin with 12 liners and set aside.
- In a medium-sized bowl, add in the dry ingredients. Mix with a spatula and set aside.1 1/2 cups rolled oats, 1 3/4 cups all-purpose flour, 2 tsps cornstarch, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt
- In a large bowl add the wet ingredients. Whisk for 2-3 minutes until combined.1/2 cup milk*, 3/4 cups full-fat sour cream, 2/3 cups oil, 2 eggs, 1 tsp vanilla, 3/4 cups light brown sugar
- Combine the dry and wet ingredients together with a spatula. Don't over-mix!
- Evenly divide the batter between 12 liners. Sprinkle a handful of streusel on top.
- Bake the muffins for 18-24 minutes. The muffins are ready when a toothpick inserted comes out clean. Mine took 23 minutes total.
Notes
Milk* - You can use any dairy or dairy-free milk.