Oatmeal Muffins
A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.
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!
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.
While the crumble is chilling in the freezer, combine the wet and dry muffin batter ingredients. Stirring just enough to bring it all together.
Transfer the muffin batter to muffin tins and top with crumble pieces.
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.
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!”
More Muffin Recipes
- Seeded Pumpkin & Feta Muffins
- Cottage Cheese Muffins
- Buttermilk Berry Muffins
- Baked Oatmeal Cups
- Nine great muffin recipes
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Oatmeal Muffins
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.
- 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
- 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
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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.
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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.
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Now, onto the muffin batter. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
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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.
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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.
Related Recipes
Seeded Pumpkin and Feta Muffins
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
Cottage Cheese Muffins
Golden, puffy cottage cheese muffins are high in protein, filling, and endlessly adaptable. If you love a savory baked situation, these are for you.
Buttermilk Berry Muffins
Beautiful buttermilk muffins - berry-streaked with sugar-sparkled tops, big flavor, and buttermilk-tender texture.
Baked Oatmeal Cups
Baked oatmeal cups are the perfect on-the-go breakfast staple. These are made with oats, bananas, and lots of berries, then baked into golden deliciousness.
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Comments
I love yogurt base for muffins and cookies. I even use silken tofu sometimes!
They look mighty good!
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 :)
Craggy works for me! Not to sweet oatmeal muffins are perfect. And who can resist a crunchy topping?
we're on the same wavelength - i'm making granola muffins tomorrow!
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!
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!
These muffins look absolutely fantastic.
These look scrumptious! I wonder if I could easily "veganize" them- I may have to give it a try!
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.
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!