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Cinnamon Streusel Oatmeal Muffins

These sweet and spicy Cinnamon Streusel Oatmeal Muffins are the perfect accompaniment to a cup of coffee or tea. Made with pantry ingredients, they’re the the best of bakery-style treats you can make at home.


Cinnamon Streusel Oatmeal Muffins

Easy Cinnamon Streusel Oatmeal Muffins Recipe

Do you have oatmeal fans at your house? My sons enjoyed it more when they were little but, will eat any kind of sweet treat that includes oatmeal. We all enjoy a freshly baked batch of oatmeal cookies and copycat oatmeal cream pies. Then, there’s a retro oatmeal cake with a broiled coconut pecan frosting that’s been a jewel on potluck tables in the South for eons. Oatmeal as an ingredient, holds a solid place among Southern desserts.


Cinnamon Streusel Oatmeal Muffins

How to Make the Best Cinnamon Streusel Oatmeal Muffins

  • Ingredients you’ll need to make homemade Cinnamon Streusel Oatmeal Muffins: All purpose flour, quick cooking oats, light brown sugar, butter, baking powder, cinnamon, salt, buttermilk, vanilla extract and large eggs.
  • To make the cinnamon streusel you’ll need: All purpose flour, quick cooking oats, cinnamon and cold butter.
  • Kitchen tools you’ll need: Two medium bowls, measuring cups and spoons, rubber spatula, whisk, pastry blender and cupcake pan.
  • These muffins aren’t difficult to make at all. In fact, there’s no need to use a mixer for making the batter unless you want to.
  • I use buttermilk for these muffins as I almost always have it on hand, and it’s my personal preference. They can be made with whole milk or half and half in the same amount called for in the recipe.
  • How do you make buttermilk? To make homemade buttermilk, place 1 tablespoon of lemon juice or white distilled vinegar into a measuring cup. Fill it the rest of the way with the amount of milk called for in the recipe. Allow it to sit on the counter for 5-10 minutes, then proceed with the recipe.
  • You can use old fashioned or quick cooking oats in this recipe. I don’t recommend using instant oatmeal.
  • You could add a sprinkling of chopped pecans or walnuts to the streusel. When doing so 1/3 cup should be ample.
  • I’ve used pumpkin pie spice in place of ground cinnamon in this recipe from time to time. Pumpkin pie spice is a blend of cinnamon with the addition of ginger, nutmeg and cloves. Either one will work in the same amount.
  • Store baked Cinnamon Streusel Oatmeal Muffins in an airtight container chilled in the refrigerator or at room temperature for up to 3 days.
  • You an also freeze oatmeal muffins for up to 3 months.


Cinnamon Streusel Oatmeal Muffins

More Easy Muffin Recipes to Make

I’ve heard it said that muffins are cupcakes that believed in miracles. Since we all need a little miraculous in our lives, you may also enjoy these recipes:

Cinnamon Streusel Oatmeal Muffins


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Cinnamon Streusel Oatmeal Muffins
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5 from 3 votes

Cinnamon Streusel Oatmeal Muffins

Prep Time15 minutes
Cook Time18 minutes
Cooling time10 minutes
Total Time43 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: cinnamon-streusel-oatmeal-muffins, cinnmon-oatmeal-muffins
Servings: 12 Muffins
Calories: 269kcal


  • 1 1/2 cups all purpose flour
  • 1 cup old fashioned or quick cooking oats (Not instant oats)
  • 3/4 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon or pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup buttermilk or whole milk
  • 1/2 cup butter melted
  • 2 large eggs lightly beaten
  • 1 tsp pure vanilla extract
  • Streusel:
  • 1/3 cup quick cooking oats
  • 1/4 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1 tsp cinnamon or pumpkin pie spice
  • 2 Tbsp cold butter cubed


  • Preheat oven to 375°F. Spray a 12 cup standard size muffin tin with baking spray. Set aside. Alternately, you may use cupcake liners.
  • In a medium-size mixing bowl, use a whisk to sift together flour, oats, brown sugar, baking powder, cinnamon and salt.
  • In a separate bowl, whisk together buttermilk, butter, eggs and vanilla. Mix wet ingredients into the dry ingredients until fully moistened. Mix well.
  • Divide batter evenly between muffin cups.
  • To make the streusel: Mix together oats, flour, sugar and cinnamon. Use a pastry blender or 2 knives to cut in cold butter until it resembles crumbs. Sprinkle evenly on top of muffins.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes back clean.
  • Cool for 10 minutes in the pan, then remove to a cooling rack or platter. Serve warm.


Serving: 1serving | Calories: 269kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 235mg | Potassium: 175mg | Fiber: 1g | Sugar: 19g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Decided to cook this in a cast iron pan instead. I preheated the cast iron at the same temperature used in the recipe. Also used same temperature in recipe for cooking. I added a pinch of salt to the streusel. I cooked until the middle was just set (clean toothpick test). Amazing, light, fluffy, and perfect amount of moistness!

      1. I’m thinking this might be a great “to go” breakfast for son and grandson that leave the house at 5 AM. I’m going to try add 1/2-3/4C diced or shredded apples to the batter.

  2. 5 stars
    Very good, very easy. Streusal didnt call for any sugar. I used a different streusal recipe that uses mayonnaise as the fat . Makes 12 nice sized muffins. I also added 1/4 cup raisens.

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