These moist Oatmeal Muffins are packed with cinnamon spices and topped with a mouth-watering crumble. They are perfect for any time of the day!
These Oatmeal Muffins are a hearty, comforting baked good with a soft, tender crumb and wholesome oat flavor in every bite. Made with rolled oats for added texture and warmth, they’re perfect for breakfast, brunch, or an on-the-go snack. I top these muffins with a sweet crumble to make them absolutely irresistible.
For more tasty muffins, you have to try my Blueberry Muffins, Healthy Whole Wheat Bran Muffins, or Perfect Chocolate Chip Muffins.
Table of Contents
Why We Love Oatmeal Crumb Muffins
- Oatmeal Muffins are a tasty and easy breakfast option or afternoon snack, perfect for busy mornings.
- These oatmeal muffins are full of flavor with a delicious, crunchy crumble on top, loved by kids and adults alike.
- You can easily spice up Oatmeal Muffins by adding fruit or nuts, just like your favorite oatmeal recipes.
Recipe Ingredients
- Granulated Sugar: Provides a balanced sweetness and helps create a light, tender crumb.
- Vanilla Extract: Imparts a warm, flavor to the muffins.
- Ground Cinnamon: Adds a warm, spicy note.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: Add a scoop of blueberries to make blueberry oatmeal muffins. Dried fruits such as raisins, cranberries, and apricots are great additions as well. Add a scoop of chocolate chips to make chocolate chip oat muffins. Top the batter with some chopped or crushed nuts like pecans, walnuts, or almonds. Add a drizzle of honey or maple syrup to enhance sweetness.
- Milk Variation: You can use anything from skim to whole milk for this recipe. Non-dairy options like almond milk will also work perfectly.
How to Make Oatmeal Muffins
Step 1: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a standard-size muffin tin with liners, and set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and canola oil. Add sugars, then mix on low until combined, about 1 minute.
Step 3: With the mixing speed on low, add the buttermilk, then add the eggs one at a time, and then vanilla. Mix just until combined.
Step 4: In a separate mixing bowl, whisk together the flour, oats, baking powder, cinnamon, and salt. With mixing speed on low, gradually add the dry ingredients (along with the apples if using) to the wet ingredients and mix just until combined.
Step 5: Divide the batter between the paper liners.
Step 6: To make the topping, combine all the ingredients in a small mixing bowl and toss until moist. Sprinkle over top of the muffins.
Step 7: Place in the oven and bake for 8 minutes, then reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 12 additional minutes.
Step 8: Remove from the oven and allow to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.
FAQs
Old-fashioned oats are recommended for this recipe. They provide a chewy texture and nutty flavor. You can also use rolled oats as an alternative. Avoid using quick oats or instant oats as they can make the muffins too dense.
Yes, plain flour can be substituted for wholemeal flour, which will give a denser muffin, or gluten-free flour. However, avoid using nut flour like almond flour or coconut flour as they will not provide the same texture.
Storage Info
To STORE Oatmeal Muffins, keep them in an airtight container at room temperature for up to 3 days. For longer storage, FREEZE them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months.
To REHEAT, thaw at room temperature and warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10 minutes or microwave on medium power for 30-45 seconds until heated through.
More Muffin Recipes to Try
Oatmeal Muffins Recipe
Ingredients
- 1/4 cup unsalted butter - (½ stick), melted
- 1/4 cup canola oil
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 2 eggs - room temperature
- 1 tbsp vanilla extract
- 1/2 cup buttermilk
- 1 cup all-purpose flour - OR cake flour
- 1 cup old-fashioned oats
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup diced apple - ¼ inch pieces(optional)
For the Topping
- 1 cup all-purpose flour - OR cake flour
- 1/3 cup old-fashioned oats
- 1/2 cup brown sugar - packed
- 1/2 tsp ground cinnamon
- 6 tbsp butter - melted
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a standard-size muffin tin with liners, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and canola oil. Add sugars, then mix on low until combined, about 1 minute.
- With the mixing speed on low, add the buttermilk, then add the eggs one at a time, and then vanilla. Mix just until combined.
- In a separate mixing bowl, whisk together the flour, oats, baking powder, cinnamon, and salt. With mixing speed on low, gradually add the dry ingredients (along with the apples if using) to the wet ingredients and mix just until combined.
- Divide the batter between the paper liners.
- To make the topping, combine all the ingredients in a small mixing bowl and toss until moist. Sprinkle over top of the muffins.
- Place in the oven and bake for 8 minutes, then reduce oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 12 additional minutes.
- Remove from the oven and allow to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.
Yum! These muffins are delicious! Definitely going to be making these again, thank you.
Hi, I don’t see where the buttermilk is added. Planning ahead and reading the steps… I hope to hear back.
Hi Nikki, thanks for reaching out. I have corrected the recipe to show where to add the buttermilk.
These have the perfect texture! My plan was to freeze some but my kids ate them all!
That’s a good problem to have. Time to make more =)
Yummy! My kids loved these for breakfast this morning and gobbled these up so quick! Such a delicious and easy make ahead breakfast especially since school is starting again soon! Can’t wait to make these again!
Easy breakfasts for school days are a life saver!
This is one of my favorite seasonal recipes! The spices make the whole house smell amazing. The muffins freeze well too!
Yes, freezing them makes it so easy to have a great to-go breakfast or snack.