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.

Ingredients
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
Instructions
  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!
Notes

Makes about 1 1/2 dozen muffins.

Serves
18
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
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Recipe Rating




Comments

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 :)

Diana

    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.

LadyM

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.

Mahnaz

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.

jennie

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!

tiffany

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

Jennifer

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!

Cindy

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).

Nadia

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.

naima

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

marcy

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!

Mary

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