Oatmeal streusel muffins are a combination of a muffin and a coffee cake all wrapped up in a warm pocket of delicousness. These are made up of cinnamon, butter, nutmeg and oatmeal and taste amazing! They have a soft base and are topped with a soft crumble that is irresistible next to a cup of warm coffee or tea.
Step 1: Make your oatmeal!
No, we are not prepping for breakfast or having brunch before we whip these babies up. This is an important step to having the ingredients prepped and ready to go. Stay focused…put down the mimosa (for like a few minutes at least). Pour boiling water over the dry oatmeal and set this aside to cool – you will want this very cool before adding this into the other ingredients. For me, you and every other person who has better things to do than watch a bowl of oatmeal cool down whack it in the fridge or freezer for a cool blast to speed up the process. Once that is done we are ready to cream together butter and sugars and add in the egg. Then add in that super chill oatmeal with a sprinkle of salt to cut through all the sugary sweetness.
Step 2: Spice it up
In a small bowl stir together the cinnamon, nutmeg and other dry ingredients. Add to the wet ingredients and mix until just combined. Do not over mix or the baking police will come for you and tell you to put down the spatula and back away from the muffins, Sharon.
Step 3: Shape and top
Finally we are nearing the end and our streusel dreams will come true. Prep large muffin tins and spray them lightly with cooking spray. Use a large spoon or ice cream scoop and fill the tins a little over 1/2 full with the mixture leaving room for streusel and to rise. Next top each with the streusel topping…load it up cause that sh*t is delicious! The more crumbly and messy the better.
Once done baking, if you have any self control let these cool for about 10 minutes. Or if you are anything like me grab one and rip it open and slather it with butter and/or honey and have a baking blackout for like 5 minutes. Oh, and now you can finish your mimosa if you haven’t already.
- 1 1/4 cup boiling water
- 1 cup oatmeal
- 1 cup brown sugar
- 3/4 cup white sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 Tsp salt
- 1 Tsp soda
- 1 1/2 cup flour
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup nuts (optional)
- 1/2 cup flour (all purpose)
- 4 Tbsp unsalted butter (cold and cubed)
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- Pinch of salt
To make topping:
- Stir together brown sugar, flour, cinnamon and salt in a large bowl.
- Add in butter with a fork or pastry blender to cut the butter into the mixture until mixture just comes together and using hands, squeeze tougher the mixture to make large crumbles (look for a crumbly texture)
Note: Streusel topping can be made ahead of time and store in Tupperware in the refrigerator for up to 3 days.
Preheat oven to 350°. Prepare the streusel topping and set aside. Pour 1 1/4 cup boiling water over 1 cup oatmeal and set aside to cool. Cream together butter and sugars and add in egg. Once combined add in oatmeal and salt. Add in dry ingredients until just combined with spices. And nuts if desired. Spray large muffin tins with oil and use ice cream scoop (or large spoon) to scoop batter into muffin tins. Top with streusel topping and bake.
350° for 22-25 minutes or until toothpick comes out clean.
Let these mostly cool in the baking tins and move to a cooling rack. These go well with a cup of tea or coffee in the morning.
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