Oatmeal Muffins Recipe

A crumble-topped muffin recipe made with an oatmeal and yogurt base. Craggy, golden-topped, the last thing I'll bake before moving on to a new oven.

Oatmeal Muffins

These oatmeal muffins are a good-bye kiss from my workhorse of an oven. The last hurrah. Although, not much to look at, I have a lot to thank it for. We've survived two cookbooks together, a thousand meals, and unlike some other stoves I've lived with - this one was easy-going, not particularly temperamental. I'll miss it. I'm going to miss all sorts of things about this apartment, but now's not the time to get sentimental on you. There are more boxes to pack. The muffins? They're crazy-good-substantial-notlikecake. Crumble-topped with an oatmeal and yogurt base. They're a bit custard-y when hot, and not-at-all when cooled. Craggy, golden-topped - the perfect send-off.

Oatmeal Muffins

I couldn't resist putting a crumble on these, the same one from the Tutti-Frutti Crumble in Super Natural Every Day. The muffins themselves don't come across as particularly sweet, but you get a nice amount of sweetness from the topping. Overall, I would say, the muffins might classify as lightly-sweetened, which is what I like. That said, you could add a drizzle of honey or maple syrup to the wet ingredients if you think you might want a slightly sweeter punch to these. Or stir in some sweet fruit.

I kept these pretty straight forward - rolled oats, yogurt, etc. You could take them in a thousand directions with different spice combination, or citrus zest, or add-ins like seeds, or berries, or dried fruit. The most important thing though is this - pop them out of the pan as soon as you can after baking. Let them cool outside the pan on a baking rack. In the pan they steam, and it will impact the texture of the muffins. And not in a good way...I hope you like them.

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Oatmeal Muffins

Don't use instant oats here, go for rolled oats. It's worth noting, I used the crumble-topping from the Tutti-Frutti crumble in Super Natural Every Day - and it makes about double the crumble you'll need for these muffins. I'm never one to complain about having extra crumble on hand - you can keep it in the freezer until the next time you want a crumble top on something. Crumble, then freeze. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, keep the leftover batter in the refrigerator for a couple days, then bake the rest.

Crumble topping:
scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
1/2 cup / 1.5 oz / 45 g rolled oats
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
scant 1/2 teaspoon fine grain sea salt
1/3 cup / 2.5 oz / 70 g unsalted butter, melted

Muffin batter:
1 cup / 3.5 oz / 100 g rolled oats
3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
1 1/2 cups / 12 oz / 350 ml plain yogurt
2 large eggs, whisked

Preheat oven to 350F / 180C. Butter one or two muffin pans generously. I didn't use paper liners, and I'm glad I didn't. Place oven racks in top third of oven.

Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.

Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.

Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!

Makes about 1 1/2 dozen muffins.

Prep time: 10 minutes - Cook time: 35 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Yes, thank you! I'm always on the lookout for great muffin recipes. And oatmeal, to boot. Yay for healthy fiber.

Michelle | Gold-Hearted Girl

Heidi, I am so in love with your new cookbook! I had it on my wish list at Amazon, then saw it at Costco and just had to have it. Your pictures--so cool. I feel like this book is a guilty pleasure. This recipe for muffins is perfect, too. Thanks!

Debra Daniels-Zeller

holy cow. just this morning I was thinking that I need a recipe for oatmeal (porridge) muffins and BAM here it is. wow. I will make them tomorrow morning.


Another winning recipe with ingredients I have on hand, now I hope it's permissible to add a couple more items, say pecans, dried cherries, coconut and candied ginger. I know... I just can't leave any recipe alone ;-)

Tom @ Tall Clover Farm

Have made several of your recipes - divine. I cannot wait to make these. We are about to move 3000 miles back home to Califonria. We have lived in Connecticut for 24 years and love our home and the state but we need to be home again. Our home sold in one day and even though we were prepared having spent this last year culling and purging what we didn't want to take with us we are feeling the crunch now. Packers arrive next week and then we are off the So. Cali and the beach. Good luck with your move Heidi, wish ours was that close.


GREAT to hear about the new shipment, Heidi. On amazon.co.uk, SNE is selling (I promise you) at an amazing, eye-watering £999.99!


Making these tonight! I happen to own a 12-cup muffin tin and a 6-cup muffin tin, so a batch of 1.5 dozen is perfect for me. This may be the only recipe I've ever found that actually matches my odd muffin tin collection.


these look phenomenal. i too love yogurt in muffins - i'm all about that sweet tang and creamy consistency. good luck with the move! finding a new oven is a big deal.

meg jones

I love yogurt base for muffins and cookies. I even use silken tofu sometimes!

Georgia Pellegrini

delicious! i am a sucker for muffins made with yogurt. i hope your new oven serves you very well!

laura @ glutton for nourishment

Are you nervous about learning the ways and tricks of your new oven? I think I'm a rare person in that I really enjoy moving into a new space, but It always takes me about a month to figure out the oven, even with the help of a hanging oven thermometer. I hope it all goes superbly!


I haven't made muffins in ages! Guess I can fix that this weekend....

Rocky Mountain Woman

Oh shoot! Just re-read and saw that you reccommend using berries or dried fruit! questioned already answered. I like your style ;)

Mary (What's Cookin' with Mary)

I always love a good crumble topping! These muffins sound fabulous Heidi. Definitely going to be making these for my next brunch. Do you think it would affect the batter consistancy if I added some chopped fruit (like banana or berries) or do you think a dried fruit would work better ?

Mary (What's Cookin' with Mary)

That texture looks unbelievable!

Amanda (Eating Up)

Love the photo! I just want to reach into the frame and eat it. I make a homemade energy bar with yogurt and oats and my kids love it.

Snack Girl

I can't wait to make these, and so excited to see that they use yogurt. I've started making my own and want to use it for everything at this point! As for the crumble, great to know it can be frozen. I dont' think I can make a muffin without crumble these days either!


I can't wait to try these out!


Heidi - what can I use instead of whole wheat pastry flour? I have "regular" whole wheat flour - but wasn't sure if it needed to be the pastry kind... just trying to use what I have on hand. :) HS: Hi Eleanor - I think I'd do a blend of 50% all-purpose flour + 50% whole wheat flour for the first attempt, and then if you like them, amp up the WW in later batches. I worry that 100% whole wheat flour might be too heavy/dense, but I could be wrong!


Thank You for using grams next to cups and ozs, I really do not like to calculate it.


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