Oatmeal Muffins

These oatmeal muffins are moist, bursting with warm cinnamon spices. They are topped nicely with a heap of crunch topping!

These fluffy pillows have the perfect balance of softness and crunch, and are delish served warm or cooled. They make a great grab-and-go kind of meal, or snack, or a welcome debut at a brunch gathering. For more tasty muffins try Blueberry Muffins, Healthy Whole Wheat Bran Muffins, or Perfect Chocolate Chip Muffins. 

Stack of oatmeal muffins on a white plate

Oatmeal Crumb Muffins

Muffins are a tasty and easy breakfast option, or tasty afternoon snack. They are a perfect grab and go for busy mornings of running kids to school or heading out the door to work. 

These oatmeal muffins specifically are full of flavor with a delicious, glorious mountain of crunchy crumble on top! The kids love eating these warm with a glass of milk. They are hearty, warm, and very filling—basically oatmeal in a muffin liner!

You could definitely spice these up by adding in some fruit or nuts…just like your regular oatmeal go to favorites! 

Ingredients for oatmeal muffin recipe being mixed in a mixing bowl

How to Make Perfect Oatmeal Muffins

PREP. Preheat oven to 425 degrees. Line a standard size muffin tin with liners, set aside

COMBINE. 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.

MIX. With mixing speed on low, add eggs one at a time, then vanilla. Mix just until combined.

WHISK. In a separate mixing bowl, whisk together the flour, oats, baking powder, cinnamon, and salt. With mixing speed on low, gradually add the the dry ingredients(along with the apples if using) and mix just until combined.

DIVIDE. Divide the batter between the liners.

TOPPING. To make the topping, combine all the ingredients in a small mixing bowl and toss until moist. Sprinkle over top of the muffins.

BAKE. Place in the oven and bake for 8 minutes, then reduce oven temperature to 350 degrees and bake for 12 additional minutes.

COOL & SERVE. 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.

 

Recipe Tips

What kind of oats to use? Use old fashioned oats/whole oats because it will give you the best texture. Don’t use steel cut, instant, or quick oats.

Make them moist: Moist muffins are made with lots of wet ingredients like maple syrup, sour cream, buttermilk, molasses, and/or honey. This recipe specifically uses buttermilk to give you a nice moist muffin batter.

How much to fill muffin tins? Fill muffins about ⅔ of the way, the batter will puff up to fill the rest of the tin and puff up and create domed tops.

Freezing/reheating: Freeze your muffins in an airtight bag for up to 3 months. When you’re ready, thaw them in the fridge overnight and then bring to room temp on the counter. If you like, pop them in the microwave for 30 seconds or so until they are nice and warm!

Easy oatmeal muffins with crumb topping in a baking tin

Variations and Additions

Switch up the original recipe by adding any of the following:

Fruit

  • Banana: 2 large mashed bananas 
  • Blueberry: 1 cup fresh or frozen blueberries(don’t thaw frozen blueberries)
  • Apple: 2 small apples diced into small pieces, 1 cup of applesauce
  • Banana blueberry: 2 ripe mashed bananas and 1.5 cups of blueberries
  • Cranberry: ¾ cups chopped cranberries and 2 teaspoons of orange
  • Banana nut: 3 ripe mashed bananas and 1 cup walnuts chopped
  • Strawberry: Add 2 cups of hulled and diced strawberries to the batter

Sweet/Seasonal

  • Pumpkin: 1 cup pumpkin puree and 2 teaspoon pumpkin pie spice
  • Chocolate chip: add 1 cup or 2 of chocolate chips(semisweet, milk, dark, mini, peanut butter, white etc)
  • Cinnamon: 1 teaspoon of cinnamon, top with cinnamon streusel topping
  • Peanut butter: ½ cup peanut butter(natural or creamy, try not to use crunchy peanut butter, it won’t give a very good texture.

Healthy

  • Applesauce: ½ cup applesauce
  • Oatmeal raisin: ¼ raisins
  • Zucchini: 1.5- 2 cups of grated zucchini patted dry
  • Gluten free: make sure you use certified gluten free old fashioned oats

Closeup of oatmeal muffins on a white plate

For more muffin recipes, try:

 

Oatmeal Muffin Recipe

These oatmeal muffins are moist, bursting with warm cinnamon spices. They are topped nicely with a heap of crunch topping!
5 from 3 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 muffins
Calories: 364kcal
Print Recipe

Ingredients

  • 1/4 cup unsalted butter - (1/2 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 tsp salt
  • 1/2 cup diced apple - 1/4 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. Line a standard size muffin tin with liners, 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 mixing speed on low, add eggs one at a time, 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 the dry ingredients(along with the apples if using) and mix just until combined.
  • Divide the batter between the 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 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.

Nutrition

Serving: 12g | Calories: 364kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 177mg | Potassium: 199mg | Fiber: 2g | Sugar: 28g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg