Oatmeal Streusel Muffins

A good muffin is such a nice way to start the morning, it's hard to go wrong when a muffin is what you pick. If you're looking for a nice and tasty basic muffin recipe this is the one for you. The base is pretty straightforward with the addition of some ground oats which is always a nice touch in my opinion. They add such a nice chewiness and hardiness. Add a nice salty and sweet topping with even more oats and you've got yourself a perfectly wonderful breakfast.

The original recipe calls for 12 muffins, but I always end up with more than what recipes call for and I got 18 out of this recipe. Because of this, I ran a little low on the topping. Low in my opinion anyway. There was still plenty on each muffin, don't worry, but I like my toppings to absolutely overwhelm my muffins which didn't happen in this case. But that was not a huge problem, they were still wonderful. These muffins would be a great blank canvas if you're looking to try something with a little more pizzaz. I think any type of dried fruit would be very nice in them (if you like that sort of thing), or some cinnamon chips or something else along these lines. Let your imagination go wild!

Oatmeal Streusel Muffins


First Look Then Cook



  • 1/2 cup old-fashioned rolled oats (1 1/2-oz)
  • 1/3 cup all-purpose flour (1 2/3-oz)
  • 1/3 cup pecans, finely chopped (optional)
  • 1/3 cup packed light brown sugar (2 1/3-oz)
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, melted

Muffin Base

  • 2 tablespoons unsalted butter, plus 6 tablespoons unsalted butter, melted
  • 2 cups old-fashioned rolled oats (6-oz)
  • 1 3/4 cups all-purpose flour (8 3/4-oz)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups packed light brown sugar (9 1/3-oz)
  • 1 3/4 cups milk
  • 2 large eggs, beaten



Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside.


Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.

Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375°F.

Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about 1/2 cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.

Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.