Oatmeal Muffins Recipe

4.82 from 11 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 362kcal

Author: Andrea

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 teaspoon 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 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.

Notes

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.

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