Oatmeal Muffins

A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.

Oatmeal Muffins

You want to know what makes these oatmeal muffins next level? They have a big crumble top. It’s a game changer. Beyond that, the rolled oats in the rich batter make them quite substantial — a distant cousin to typical cake muffins. They're a bit custard-y when hot, and not-at-all when cooled. Craggy and golden-topped, let’s talk through the details!

side view of oatmeal muffins baking in a muffin tin

Muffin Meets Crumble

The idea was to put a crumble top on a great, decadent, oatmeal muffin. I used the crumble from the Tutti-Frutti Crumble recipe 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. If you have more of a sweet tooth, you can certainly add a drizzle of honey or maple syrup to the wet ingredients. Or, even better, stir in some chopped, sweet fruit.

How To Make Oatmeal Muffins

There's nothing particularly tricky about making these muffins, but there are two main components. The crumble and then the oatmeal muffin batter. You'll be melting butter for both.

melting butter in a skillet
While the crumble is chilling in the freezer, combine the wet and dry muffin batter ingredients. Stirring just enough to bring it all together.

combining wet ingredients with dry ingredients in a bowl resulting in oatmeal muffin batter
Transfer the muffin batter to muffin tins and top with crumble pieces.
muffin batter in muffin tin before baking
Next, bake until golden and puffy. Remove from the oven, and now (the most important thing)  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.
close up of an oatmeal muffin

Oatmeal Muffins: Variations

I kept the recipe here straight forward - rolled oats, yogurt, etc. That said, you can take them in a thousand directions with different spice combinations, or citrus zest, or add-ins like seeds, or berries, or dried fruit. 

  • Apple Season: Kelly notes, “Made these the other day and added 2 grated apples and some cinnamon. WOW – so yummy! My new favourite muffins.”
  • Coconut & Sunflower Seeds: LadyM says, “Awesome… I added some unsalted sunflower seeds, coconut, and raisins. I also used my silicone mini muffin pan and they turned out incredible, just a little bit of crusting around the edges. “
  • Strawberry Magic: Sara mentions, “I didn’t have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!”

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Oatmeal Muffins

5 from 3 votes

A couple things before you get started. Don't use instant oats here, go for rolled oats. Also, this recipe yields a slightly awkward 1 1/2 dozen muffins. Bake all at once, or bake a one-dozen pan batch, and the remaining in a mini muffin pan, adjusting the timing to less for the smaller muffins. And yes, if you can't find whole wheat pastry flour, you can substitute unbleached all-purpose flour.

Crumble topping:
  • scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
  • 1/2 cup / 1.5 oz / 45 g old-fashioned 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 old-fashioned 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
  1. Preheat oven to 350°F / 180°C. Butter one or two muffin pans generously. I don’t use paper liners here, but if you’re nervous about sticking, you certainly can. Place oven racks in top third of oven.
  2. 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.
  3. Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
  4. 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.
  5. 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 mins
Cook Time
35 mins
Total Time
45 mins
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Recipe Rating


Surprisingly tender & light. I took mine out at 30 min, probably should’ve started checking at 25 min, they were Tartine golden & all stuck to my tin. Next time I’ll be more generous with my muffin pan prep! Would bake this again 🙂5 stars


    Thanks Diana!

    Heidi Swanson

Awesome… I added some unsalted sunflower seeds, coconut, and raisins. I also used my silicone mini muffin pan and they turned out incredible, just a little bit of crusting around the edges. Have already shared this recipe with everyone I know.


I made these yesterday and they were very good. I did not use majority of the crumble mixture so I refroze them for another batch.
Thanks for the recipe.


yum–just made these for breakfast. I’m at high altitude and had to make a few adjustments but they turned out beautifully. I found they made exactly one dozen, so I have some topping leftover. Saving that in the freezer for the next time I make these.


Is there any way I could use less butter? I just made them & they’re too buttery for my taste. Never thought I’d be saying that!


Just got done making the oatmeal muffins and they turned out so great! Thank you for all your wonderful recipes!


My dad loves muffins so I made this muffin recipe today for Fathers day. It was a huge, huge hit with my Dad!! Thanks for the recipe!!

Chili Dude

Ohhh, the muffin tin is so pretty. And the muffins too. I love them heavy, not sweet with sweet on top too!


I had exactly 1 cup of oats, so skipped the crumble, but added a mess of blueberries, substituted 1/4 c. soy flour for 1/4 c. of the all purpose flour, and a drizzle of maple syrup and they were lovely! (Slightly browner and not quite as high a rise as in the picture, but that’s not important).


your site is great!
for your recipes, i am a single woman on a budget (Esp since i am a grad student)….do i need to have pastry flour? can i just use regular flour with this recipe? If so, what would be the total amount of regular flour to use to replace the pastry flour? thanks
HS: Naima, thanks 🙂 You should be fine with all-purpose flour if that is what you have on hand.


This muffin recipe is amazing! I baked a batch last night. I added dried mixed berries and almonds. Love this! Thank you!


Hi Heidi
hope you’re loving your new home and that the move went smoothly. I made these this morning and they came out great! I used goats’ yogurt and butter so they’re dairy free too. nice one! Thanks for the recipe!


SO GOOD!!! My son loved them and my nieces asked for more. I will for sure be making these again…soon! Thanks:)


Those look delicious! Your site, your photos, everything is so beautiful. Your site has been a big inspiration to me. I’ve got a long way to go, but having a cooking blog has been such a fun experience! 🙂


I just made these… I halved the recipe and ended up with 8 muffins. They were perfect for dinner. Not too sweet, but enough to make me smile. We now look forward to enjoying the rest for breakfast.


These were a big hit! So buttery and delicious. I have been experimenting with my new food mill so I did alter the recipe and milled fresh buckwheat, oat and spelt. Thank you so much for this great recipe and will definitely make them again.


I made these last friday and they turned out great. They were gone by saturday, we loved them 😉 Thanks for the recipe!


Those muffins look delicious and a perfect way to introduce more grain/bran type foods into one’s diet, which is exactly what I need to do.
And the crumble on top, genius!

Virginia Osborne

I made these today and they are amazing! Oatmeal recipes always sound good to me, but often times the results are lack luster. I am happy to say that is not the case with these. I used half low fat plain yogurt and half light sour cream ( I didn’t realize I didn’t have enough yogurt until I was already in process) and it turned out great. I will definitely be making these again soon. Thanks Heidi!


These are making me very hungry right now, they look delicious! Thanks for sharing.
Do you recommend any special muffin/cupcake pans? What do you use or has anyone found any that work really well?


I love the simplicity and heartiness of these oatmeal muffins! My stomach in gnawing at me right now so it looks like I may need to make a batch soon 😉

Allen of EOL

I made these last night and they are amazing!!! I brought them into work and everyone couldn’t believe how moist and delicious they were! I feel soooo fortunate to have met you at the book signing in Berkeley a few months ago! I am never disappointed with any recipe I try! Keep them coming! 🙂
HS: Thanks Jennifer! Thanks again for coming to the signing – so happy you’re enjoying the book.


These look amazing and would be absolutely scrumptious in the morning with a cup of fruit. Can’t wait to try them.

Robyn | Add a Pinch

Made these this morning, and WOW. Sooo good. I’m looking over the recipe and (I can’t say I’m surprised) I added the wrong amount of butter. Your 7/8th’s threw me and I added half the amount. I wanted to post this so you know how amazing they turned out even with just less than a stick of butter. Still really moist. I also added blueberries so maybe that helped. Also didn’t divide dough into 3 pucks just stuck the bowl in the freezer and it chilled/crumbled just fine. : ) Thanks for the amazing recipe!!
HS: Love hearing this, thanks for the feedback Shelly!


Made these over the weekend. Love the taste. I added maple syrup for sweetness. My tops didn’t come out as puffy and craggy as yours though, more flat-like. I sifted the flour and hand-wisked the eggs – other suggestions for puffiness?


Made these the other day and added 2 grated apples and some cinnamon. WOW – so yummy! My new favourite muffins. Love your work Heidi.

Kelly Ford

Made these for breakfast yesterday and they were fabulous! Didn’t know what to expect since they seemed like all really normal ingredients, but they came out with this tangy flavor from the yogurt and delicious sweetness from the topping. I may have single-handedly eaten eight in the last 24 hours! Great recipe and my whole family loved them! Thanks!

Karen K

made these muffins today and loved them!!! Thank you so much! I put in some strawberry pieces that I had chopped up then frozen. These definitely made it wetter, but still cooked through. Also swapped 1/4 cup almond pulp leftover from making almond milk for the the same amount of flour in the crumble. To respond to some other commenters: the butter is delicious, don’t skimp!


These muffins look delicious!! I was just looking for something different to make for breakfast this morning – and these fit the bill perfectly. Thank you! 🙂

Anjali Shah

I made these this morning and they were awesome! The crumb was a little dry – could have been my 100% whole wheat flour – but I added a little bit of water and it worked out.


This look incredible! I just whipped up a batch of them – with maple, brown sugar and walnuts. Sunday morning oatmeal has never smelled so good!
PS – your book is still available at Chapters in Canada & they will ship it to the US.


Love the look of these muffins… I will have to try them… Good luck with your move…. ;o)


Made these yummy muffins this morning. Added about 1 1/4 cup of diced rhubarb and upped the sugar a bit to balance out the sour. So delicious and moist, wholesome while still feeling like such a treat.


I just made these, and they are delicious!


made these the other day didn’t have a freezer so i kinda just spread the topping in the top and it came out nice and crunchy gonna try again today but I’ll add bananas.


Oh! you have done it again! perfect timing for this muffin. We just drove across country and transplanted ourselves in Los Angeles, and this unusually cloudy, cool day was just begging for some warmth and comfort food. Plus I am coveting that muffin tin…I would love to know your secrets on finding them! Good luck with your new adventure!

Chandra Paton

I didn’t have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!


Hi Heidi – I live in Zimbabwe and I love your recipes! Have the second batch of these in my oven (crossing fingers the electricity stays on!) I have taught some of the local people here your recipes and they work everytime! Love them! Thanks so much! Good luck with your move!


That looks amazing and hearty!


Ground whole (pitted) dates would be a great substitute for the sugar in the crumble mixture.

Dr. Sarah Cimperman

Love the details on the baking tin. The muffins are awesome too. I just get caught up in the shots of all the cool accessories. I am a little obsessed with beautiful, old, curvy, carved dishwear. Back to the muffins, the recipe is beautiful. I will try them and experiment with zest, cocoa and chili flakes.

Oana from dishchronicles

Heidi, I particularly enjoy the whole grain recipes you post~as grains are my thang~(we met briefly at the Whole Grains Council Conference). I’m going to revamp my recipe for wheat berry oat muffins from some of your tips here today. Thanks for the continued inspiration and happy new beginnings to you!


Hi, I love muffins too and can’t wait to try these! Someone mentioned incorporating banana, but you were concerned about them being too wet…would it mess up the chemistry to substitute some of the banana puree for the yogurt? Just a thought

Karen Kimmons

I’m so happy to see these!! I have literally half a cupboard full of oats right now, I look forward to having muffins instead!


This looks amazing, will try making these for brunch this weekend! Even though I’m a bit phobic of baking… 🙂

Kara Jackson

It’s the first time i’m doing one of yours recipes. Thank you it’s delicious.


Heidi, these oatmeal/yogurt muffins sound great and I also love the crumb topping idea. But here’s my question–do have suggestions for reducing the butter–replacing some with oil perhaps?? Sorry, I love butter too but wondered if I could the fat a bit…


    hi Anjali – one of the other readers commented that they reduced the butter by half (on accident) with good results.

    Heidi Swanson

Somehow I’m only now finding your blog. It’s AMAZING! But I’m sure you know. I can’t wait to get your book. And I can’t wait to try this recipe — I’ve bee sort of obsessed with oats lately, substituting for a little flour here in there in all sorts of recipes, and making granola like a mad woman. Thanks again!

Sarah Belcher

They look lovely, tasty, healthy… This muffins will be the perfect breakfast next weekend. Thank you for always sharing these amazing recipes!


Love your website! Just purchased your cookbooks and can’t wait to make the pea soup for guests. I too hate moving but, understand your desire and need for the extra bits! Best with the move.

victoria montelongo

These I HAVE to try! They look delicious. Another great way to incorporate oatmeal in the morning. I tried your baked oatmeal from your new book and have already made it multiple times. Can’t wait to try these too. Good luck with your move.


These muffins look wonderful, especially with the crumb topping!

Lauren at Keep It Sweet

the photo looks so “gourmande” !


hi heidi from an SF ex-pat! do you think that honey would alter the texture instead of the sugar in the muffin? i’m trying to keep refined sugar from my toddler’s diet – – i might try it and see how it goes. i’d keep it for the crumble and do some with, some without. i’m down in new zealand and often i find my ‘substitutions’ end in failure! (flour is different as well – no ww pastry to be found only “wholemeal” which seems refined somehow).
HS: HI Sara – I worry that a honey substitute here would definitely require some trial & error, not a straight swap and an adjustment of baking temp.


Oooh, I may just have to try these! I love a good oatmeal muffin with some fresh homemade butter (ala cream in a baby food jar being shaken to oblivion) in the morning. Now to find a decent chai mix to pair it with! 😉


I love these muffins! Baked goods that can go from sweet to savory really appeal to me.


love the idea oatmeal muffins. I have been making oatmeal every morning for my fiance and have been wanting to do something different. And these muffins are perfect! Thanks

Pure2raw Twins

Can anyone tell me whether wheat pastry flour can be substituted with just plain whole wheat flour. I can’t find pastry flour! Thanks


Can we use greek yogurt?


I ran home from work and IMMEDIATELY made these. They are delicious….mostly because they taste like butter. I almost couldn’t do it, 1-1/3 cup of butter…..that is quite a bit. But I thought: What the heck! I want those now!
I put in about 2 tbsp. of honey because I like my muffins a little sweet, but they definitely didn’t need it.
I get that I don’t need to use all of the crumble, but is there any way to reduce the 7/8 cup of butter in the muffin batter? I feel like with egg and yogurt you maybe wouldn’t need so much?


My daughter makes a variation of these; she adds chopped apple into the mix. It’s delish!


These look yummy and I want to make them today. I was wondering if I could make it completely out of TJ’s whole wheat unbleached flour, without changing the measurements. So that would be 200g of whole wheat flour… thoughts?
HS: Hi Suki – try 100g apf + 100g wwf for starters, and then up the percentage of ww in each successive batch until they are where you like them 🙂


Those look absolutely amazing !! Im gonna make a batch this weekend !


These look A.M.A.Z.I.N.G!
perfect for my on-the-train breakfast


I need your advice on what type of biscuit is more marketable if I want to do it in a big scale and it must be a halal products.
Best Regards

Mrs Zahrah Ahmad

These look great! I made the crumble before and will have to make some up for these.
Good luck on the move!

Matt @ Startingtocook

well! i’m home sick on the couch, wretchedly poking around the interwebs…and these muffins made me perk right up. first because i realized your muffin pan is a cousin of the ovenex cookie sheets i inherited from my grandmother (and which i love, because they give a secret patterny bottom to cookies), and then because dang, those muffins look gooood. thx! 🙂
HS: Get well soon Heather.


Looks like a great, basic muffin recipe, and I love baking with yogurt. I would like to top them with the sugared sunflower seeds (can’t remember exactly what you called them) from your latest book. Good luck with the move!
HS: Thanks Rachel – you mean the Muscovado seeds, right? Great call. Actually, I bet those would be great with some sort of sugar crust on the Millet Muffins too….

Rachel (Olalliberry)

Beautiful. I’ve long lamented how sweet muffins tend to be, but that’s the beauty of making them at home. These look delicious.


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

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

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!


Baked up a batch of these tonight…..thought it would be yummy to stir in the end of a batch of rhubarb compote I had. Sadly, after 50 mins of baking they came out really wet and disappointing. So moral of the story-stick to the recipe!


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!


I made these tonight for my parents and sister and they were absolutely delicious! They loved them. I added blueberries as well and they were certainly some of the best muffins I’ve ever tasted. Thank you so much for the recipe, and good luck with your move!


Did you use non-, low- or full-fat yogurt? I typically have non-fat Fage yogurt on hand. Would this work?
HS: I used full-fat yogurt, but I’m sure low-fat or low-fat Greek would work well. I think I’d skip on non-fat…


Has anyone made these muffins using olive or grapeseed oil – or even applesauce in place of the butter? I try not to use butter due to cholesterol issues. The muffins look yummy.


Wonderful, wholesome muffins. The topping sounds especially delicious.

Nisrine M..

Bookmarked. 🙂

A Teenage Gourmet

What a serendipitous recipe – I was literally just looking for something to replace my regular muffin recipe as I’m tiring of it! Love that you use 1/2 white and 1/2 whole grain flour – I always modify recipes to do the same! Just found your site the other day and love it, thank you so much for sharing. Best wishes from British Columbia, Canada!


those look great – i’m always looking for a way to use oats which for some reason seem to be very “grounding” for me. thoughts on baking in a bread pan rather than as muffins since it makes a non-standard amount??? best of luck w/ the move.
HS: I like the idea – I’m a little worried about the reality though. There is something about the standard muffin size, or smaller, that works well with this batter. I’m a littler worried about what might happen to the center of a loaf version. Report back if you give it a try – I’d love to know!


loved the oatmeal muffins exactly as they are!
will try a few add-ins on my next baking spree!
best of luck with your move and new home. love the idea of new adventures and memories to make a new abode more intimate and ‘ours’!
enjoy it!


I have never cooked with soy yogurt – do you think that something that would work in these? I know you replied to someone saying Greek would probably work, but soy yogurt is much runnier. Thanks! These look delicious!!
HS: Hi Lynsey – Hmm. I’m not sure. I’m assuming you’re looking for a non-dairy option? Any one else have ideas on this front? I’m not the biggest fan of the flavor of most “soy-dairy” products – milk, yogurt, etc.


I think that my little 12 cup mini muffin tray would be perfect for the left over batter after you fill the normal size muffin tray…. That is perfect for my little guys – they love mini muffins!!!


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

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.


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

Georgia Pellegrini

They look mighty good!

Sara (The Veggie Eco-Life)

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


Oatmeal muffins are just so good and these look great!


Oatmeal muffins with a liitle somethin’ special. I love it. I will be making these with my son in the morning. You had me at that first photo.


I just baked some very similar muffins the other day, but with banana and toasted walnuts in the batter. Super yummy and not too sweet, just the way I like them! Happy moving!
HS: Hi Jackqui – I love the idea of trying to work banana in here – my only concern is that they might bake up wet. I think this might be one of those cases where I’d try to dry out the banana in the oven before incorporating it in the batter? It’s totally possible I’m over thinking this – let me know if you give it a try.


We love muffins at our house, it seems like there’s nothing that a warm muffin can’t cure. The millet muffins were a big hit and I’m sure these will be too. Thanks.
I smile a little every time I see your muffin pan, I have the same one – from a yard sale I think.


Mmm, those look delicious! I totally agree, you really could take these in a million different directions. I’m definitely going to bookmark this to try out 🙂 Thank you!


Those look so delicious, Heidi. And what a great tip about the muffin tin, I never remember to take them out right away but I’ll be much more vigilant now 🙂

The Healthy Hipster

Craggy works for me! Not to sweet oatmeal muffins are perfect. And who can resist a crunchy topping?

Laura @ SweetSavoryPlanet

we’re on the same wavelength – i’m making granola muffins tomorrow!

lynn @ the actor's diet

Crumble-topped with an oatmeal and yogurt base = YES!!!
And good luck on your move and getting settled in your new kitchen!
And that’s a true cook, chef, and foodie in you who pays homage and gives a moment of silence, so to speak, for you beloved kitchen and oven that you’re leaving behind. Very sweet 🙂
Cant wait to see what you make in the new oven!

Averie @ Love Veggies and Yoga

I have never met an oatmeal muffin I didn’t love, but one with a little crumble on top sounds phenomenal! Perfect for breakfast 🙂


I love a wholesome recipe like this. Beautiful!


What a fantastic recipe. Can’t wait to try it with all kinds of mix-ins, love that it’s customizable. Thanks!

Hannah at FleurDeLicious

These muffins look absolutely fantastic.

Jessica @ How Sweet

These look scrumptious! I wonder if I could easily “veganize” them- I may have to give it a try!

Mariah (picturespupsandpies)

I prefer my muffins not too sweet and I love a crumble on top of a muffin.
I appreciate the weight measures for this because I find that volume measure tend to be hit or miss in my kitchen.

Samantha Angela @ Bikini Birthday

Thank you for posting this ‘student budget friendly’ recipe! Good luck with saying goodbye to your apartement, and welcoming the new one.. hope your new oven will be a good friend to you too! (my last oven hated me and my bakes, therefore it also is my last oven, and not the current one)


Do you think this crumble would work on your Millet Muffins because I made those and they were amazing!!!
HS: I don’t see why not – although, I imagine the millet muffins would be great with a crunchy sugar top. Or do a lemon-zested version of the crumble!


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