These Cinnamon Oatmeal Streusel Muffins are an ideal breakfast treat: tender, fluffy muffins studded with oats and warmly spiced with cinnamon in every bite. Each muffin is finished with a crunchy oatmeal-sugar streusel that crisps as it bakes, creating a satisfying, crackly top. They strike a balance between wholesome and indulgent—pleasantly sweet without being overpowering—so they work well for breakfast, a snack, or a lightly sweet dessert.
These muffins are not overly sweet, which makes them perfect with coffee or tea in the morning. The rolled oats add texture and body, while sour cream keeps the crumb soft and tender.
Ingredients Notes
The full recipe and ingredient amounts are provided in the recipe card below. Here are a few notes about key ingredients to help you get the best results.
- All-purpose flour – Provides structure for the muffins; use regular all-purpose flour.
- Brown sugar – Dark brown sugar adds depth of flavor, but light brown sugar can be used if that’s what you have.
- Cornstarch – A small amount improves the texture and gives a slightly more tender crumb.
- Cinnamon – The main spice flavor; feel free to increase slightly to taste.
- Eggs – Use large eggs at room temperature for best incorporation and lift.
- Oil – Neutral oils like canola, vegetable, or a light olive oil work well.
- Oats – Use rolled oats (large flake oats). Quick oats do not provide the same texture.
- Sour cream – The secret to an extra-tender muffin. Full-fat sour cream gives the best texture; plain full-fat yogurt or buttermilk (at room temperature) can be substituted if needed.
Step by step instructions
Follow these steps to make Cinnamon Oatmeal Streusel Muffins. Prepare a 12-cup muffin tin with liners before you begin.
Step 1 – Prep. Preheat the oven and line a 12-cup muffin tin with liners. Set aside.
Step 2 – Make the streusel. In a medium bowl combine flour, rolled oats, white sugar, brown sugar, cinnamon, and softened butter. Use your fingertips to rub the butter into the dry ingredients until the mixture becomes crumbly. Chill the streusel while you prepare the batter so it holds its shape on top of the muffins.
Step 3 – Combine dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cloves (optional), rolled oats, salt, cornstarch, baking powder, and baking soda. Stir until evenly combined.
Step 4 – Whisk wet ingredients. In a large bowl, whisk the oil, eggs, milk, vanilla, sour cream, brown sugar, and white sugar until smooth and well blended.
Step 5 – Combine. Add the dry ingredients into the wet mixture and fold gently with a spatula until just combined. The batter should be soft; do not overmix to keep the muffins tender.
Step 6 – Scoop and top. Divide the batter evenly between the 12 liners, filling them close to the top. A cookie scooper helps make this neat and consistent. Sprinkle a generous amount of chilled streusel over each muffin.
Step 7 – Bake and cool. Bake at 375°F (190°C) for 20–25 minutes, or until the muffins spring back lightly to the touch and a toothpick inserted into the center comes out clean or with only a few moist crumbs. Allow the muffins to cool slightly in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Storage: Store the muffins covered at room temperature for up to 3 days. For longer storage, place in an airtight container in the refrigerator for up to one week. Streusel freezes well—keep any leftover streusel in a sealed bag in the freezer and use it frozen on future batches.
FAQ
Do I have to add sour cream?
No, but sour cream gives the muffins their best texture. You can substitute full-fat plain yogurt or room-temperature buttermilk in equal measure if you prefer.
Do I have to add oats?
Yes. Oats are a key texture and flavor component of this recipe. Use rolled (large flake) oats for the best result.
What should I do with leftover streusel?
Streusel freezes well. Place any extras in a sealed bag and freeze. You can sprinkle it frozen on top of muffins before baking—no thawing required.
Note: If you prefer a sweeter muffin, add an extra 1/4 cup (about 50g) brown sugar to the batter. For best results when following the recipe card, allow ingredients like eggs, milk, and sour cream to come to room temperature before mixing.
Cinnamon Oatmeal Streusel Muffins
Ingredients
For the muffin batter
- 1 2/3 cups all-purpose flour
- 1 1/3 cups rolled oats (large flake)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/8 tsp cloves (optional)
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 tbsp vanilla
- 2/3 cup oil
- 2 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 1/2 cup milk, room temperature
For the oatmeal streusel
- 1/2 cup all-purpose flour
- 4 tbsp softened butter
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/4 cup large flake oats
- 1/2 tsp cinnamon
Instructions
For the streusel
- Combine flour, white sugar, dark brown sugar, cinnamon, rolled oats, and softened butter in a medium bowl. Use your fingers to mix until crumbly. Refrigerate while preparing the batter.
For the muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, cinnamon, cloves, oats, salt, cornstarch, baking powder, and baking soda. Set aside.
- In a large bowl, whisk oil, eggs, milk, vanilla, sour cream, white sugar, and brown sugar until well combined.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix.
- Divide the batter evenly into the liners, filling nearly to the top. Sprinkle chilled streusel over each muffin.
- Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Allow to cool and enjoy.
Equipment
- Muffin tin (12-cup)
- Muffin liners
- Cookie scooper or ice cream scoop
- Large mixing bowls
- Spatula and whisk
- Kitchen scale (optional, for metric accuracy)
Notes
Brown sugar: This recipe is intended as a breakfast-style muffin, not a heavily sweet one. If you prefer a sweeter muffin, add 1/4 cup (50g) more brown sugar.
Nutrition (per muffin)
Calories: 300 kcal • Carbohydrates: 44 g • Protein: 5 g • Fat: 11 g • Sugar: 21 g • Fiber: 2 g