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

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Recipe Rating


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! Cheers! Virginia

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? Thanks, Liz-CoolProducts


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

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 :)


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