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Cinnamon Streusel Oatmeal Muffins

Cinnamon Streusel Oatmeal Muffins

Course Bread, Breakfast, Dessert
Cuisine American
Keyword cinnamon-streusel-oatmeal-muffins, cinnmon-oatmeal-muffins
Prep Time 15 minutes
Cook Time 18 minutes
Cooling time 10 minutes
Total Time 43 minutes
Servings 12 Muffins
Calories 269kcal


  • 1 ½ cups all purpose flour
  • 1 cup old fashioned or quick cooking oats (Not instant oats)
  • ¾ cup packed light brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup buttermilk or whole milk
  • ½ cup butter melted
  • 2 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • Streusel:
  • cup quick cooking oats
  • ¼ cup all purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon cinnamon or pumpkin pie spice
  • 2 tablespoon 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