Brown Sugar Oatmeal Muffins

close up of brown sugar oatmeal muffin with bite taken out and butter knife with a dab of softened butter. Kitchen towel and mini cake stand in background

Fluffy muffins meet nutty oatmeal topped with brown sugar streusel which is pretty much breakfast nirvana – also a great way to use up leftover oatmeal.



For the streusel topping:
1/4 C oats
1/4 C flour
1/4 C brown sugar
2 T turbinado sugar*
4 T cold, unsalted butter (cut into 1/2 inch cubes)
pinch of salt

For the muffins:
1 1/4 C all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
2 large eggs
1/4 C oil
1/4 C plain yogurt (I used whole milk, but greek would also be fine)
1 tsp vanilla
1/4 C dark brown sugar
1/4 C granulated sugar
1 C cooked steel cut oatmeal, cooled*
4 T unsalted butter, melted


Preheat your oven to 375° F. Grease a standard muffin tin with non-stick spray or line with cupcake liners. Set aside.

In a small bowl combine all of the streusel ingredients. Combine with your hands, pinching the butter into the dry ingredients until the mixture resembles very coarse breadcrumbs (the largest pieces will be about the size of a pea). Set aside.

In a large bowl combine the flour, baking powder, kosher salt, and cinnamon. Whisk to combine.

In a medium bowl (or large measuring cup), combine the eggs, oil, yogurt, vanilla, brown sugar, granulated sugar, and cooked oatmeal. Whisk until smooth.

Stir the wet ingredients into the flour mixture until there are still a couple dry streaks of flour left. Add the melted butter and continue to stir just until butter is incorporated and no dry flour remains.

Portion the batter evenly into the muffin tin (filling each well about 3/4’s full). Top each muffin with a heaping tablespoon of the streusel mixture, pressing it gently into the batter to adhere.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out mostly dry (a few moist crumbs attached are good, wet batter is not) and the streusel on top is golden brown.

Let cool in the tin for ten minutes, then transfer to a rack to finish cooling. Serve warm with butter.


*If three types of sugar seems a little fussy to you, you can skip the turbinado sugar in the streusel and instead just use all brown sugar. I do love it though because it gives the topping a nice crunch.

*Steel cut oatmeal is the nuttier, chewier, version of oatmeal, before it gets rolled out into those thin flakes. You can also use cooked, rolled oats if you’d like, but make sure they’re on the thicker side, but don’t use instant or quick cooking.

Keywords: brown sugar oatmeal muffins, oatmeal muffins, streusel topping, breakfast muffins, quick breakfast