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–+ servings

Classic Oatmeal Streusel Muffins

Ania
These Classic Oatmeal Streusel Muffins are so delicious! They are soft, fluffy, and full of hearty oats in each bite! They have a sweet buttery sugar streusel sprinkled on top before baking that crisps up and is so good!
5 from 1 vote

Ingredients
 
 

For the muffins

For the streusel

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!

Notes

Milk* - You can use any dairy or dairy-free milk.