These oatmeal muffins are a delightful blend of wholesome oats and rich, buttery flavor, perfect for breakfast or a snack. With a tender crumb and a hint of sweetness, they’re satisfying without being overly indulgent. Ready in just 35 minutes, they’re a quick way to fill your kitchen with the comforting aroma of baked goodness. Packed with fiber and protein, they’re as nourishing as they are delicious, making them a guilt-free treat you’ll love.
Each bite offers a perfect balance of textures—soft, chewy oats paired with a slightly crisp golden top. The subtle warmth of cinnamon and the richness of butter create a cozy, irresistible flavor. Whether enjoyed fresh from the oven or on the go, these muffins are a versatile, crowd-pleasing recipe that’s sure to become a staple in your baking routine.
Ingredients for Oatmeal Muffins
- Wet Ingredients:
- ¼ cup (57 g) melted butter
- ¼ cup (60 ml) canola oil (may substitute vegetable oil)
- ¾ cup (150 g) dark brown sugar
- ¼ cup (50 g) sugar
- 1 large egg + 1 egg white (room temperature preferred)
- 1 Tbsp vanilla extract
- ½ cup (120 ml) buttermilk (room temperature preferred) (click link for an easy buttermilk substitute)
- Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg (optional)
- 1 cup (70 g) old fashioned or instant oats
- Streusel Topping:
- 1 cup (125 g) all-purpose flour
- ⅓ cup oats
- ⅓ cup (66 g) light brown sugar (tightly packed)
- ⅓ cup (66 g) sugar
- ¾ teaspoon ground cinnamon
- 5 Tablespoons butter, melted
Step-by-Step Instructions
- Preheat your oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
- In a large bowl, combine the melted butter and canola oil. Add the dark brown sugar and sugar, and stir well until combined.
- Stir in the eggs, vanilla extract, and buttermilk until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Add the oats and stir until combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Divide the batter evenly among the prepared muffin liners, filling each about ¾ full.
- Prepare the streusel topping: In a bowl, whisk together the flour, oats, light brown sugar, sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbles form.
- Sprinkle the streusel evenly over the muffin batter, gently pressing it into the batter.
- Bake at 425°F (215°C) for 8 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 12 minutes, or until the tops are just beginning to turn golden brown.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Perfect Pairings: Serving Suggestions
These oatmeal muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of honey for a touch of sweetness. For a heartier breakfast, pair them with Greek yogurt and fresh berries. They also make a great companion to your morning coffee or tea!
Keep Them Fresh: Storage and Reheating Tips
Store your oatmeal muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw and reheat when ready to enjoy!
Mix It Up: Recipe Variations
Customize your muffins to suit your taste! Add chopped nuts or dried fruit to the batter for extra texture. Swap the cinnamon for pumpkin spice for a fall-inspired twist. For a healthier option, replace half the flour with whole wheat flour and reduce the sugar by ¼ cup. The possibilities are endless!
Quick Tips for Success
To save time, measure out all your ingredients before starting. Use a cookie scoop to evenly distribute the batter into the muffin liners. If you don’t have buttermilk, make a quick substitute by mixing ½ cup milk with 1½ teaspoons of lemon juice or vinegar. And remember, don’t overmix the batter—just stir until combined for the best texture!
Common Questions Answered
Can I use quick oats instead of old-fashioned oats?
Yes, quick oats work just fine, but the texture will be slightly softer.
Can I skip the streusel topping?
Absolutely, though it adds a delightful crunch!
Why reduce the oven temperature?
Starting at a higher temperature helps the muffins rise, then lowering it ensures they bake evenly without over-browning.
Oatmeal Muffins
Ingredients
- ¼ cup melted butter 57 g
- ¼ cup canola oil 60 ml, may substitute vegetable oil
- ¾ cup dark brown sugar 150 g
- ¼ cup sugar 50 g
- 1 large egg + 1 egg white room temperature preferred
- 1 Tbsp vanilla extract
- ½ cup buttermilk 120 ml, room temperature preferred **click link for an easy buttermilk substitute**
- 1 cup all-purpose flour 125 g
- 2 teaspoons baking powder
- 2 teaspoons cornstarch cornflour in UK
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg optional
- 1 cup old fashioned or instant oats 70 g
Oatmeal Streusel
- 1 cup all-purpose flour 125 g
- ⅓ cup oats
- ⅓ cup light brown sugar 66 g, tightly packed
- ⅓ cup sugar 66 g
- ¾ teaspoon ground cinnamon
- 5 Tablespoons butter melted
Instructions
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Combine melted butter and canola oil in a large bowl. Add sugars and stir well.
- Stir in eggs, vanilla extract, and buttermilk.
- In a separate bowl, combine flour, baking powder, cornstarch, cinnamon, salt, and nutmeg. Add oats and stir again until combined.
- Gently stir ingredients together using a spatula until just combined.
- Divide batter into prepared pan, filling liners ¾ of the way full.
- Prepare your streusel topping
- Prepare streusel by whisking together flour, oats, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
- Using your hands, evenly divide streusel over muffin batter, piling the crumbly streusel over the batter and gently pressing the topping into the batter.
- Transfer to 425F (215C) oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool and enjoy!