Cinnamon Oatmeal Muffins with Pecan Streusel Topping
These cinnamon oatmeal muffins are warm, cozy, and topped with a buttery pecan streusel that adds the perfect crunch. Made with pantry staples and baked in just over 30 minutes, they’re a go-to breakfast treat or afternoon snack.
Equipment
- standard 12 cup muffin pan
Ingredients
Muffin ingredients
- 2 tablespoons butter
- 2 cups old-fashioned oats
- 1¾ cups all-purpose flour
- 1½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1⅓ cups light brown sugar
- 6 tablespoons melted butter
- 1¾ cup milk
- 2 large eggs
Streusel topping ingredients
- ½ cup old-fashioned oats
- ⅓ cup flour
- ⅓ cup toasted chopped pecans
- 1¼ teaspoon ground cinnamon
- 4 tablespoons melted butter
- ⅓ cup brown sugar packed
- pinch salt
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, add the oats and butter and toast the oats for about eight minutes until they turn golden brown. Stir often while toasting.
- Add the toasted oats to a food processor with a metal blade and process for about 30 seconds, or until the oats are ground into a coarse meal.
- Add flour, salt, baking powder, and baking soda to the oats in the food processor and pulse until everything is mixed well.
- In a large bowl, mix brown sugar and melted butter thoroughly. Add milk and eggs, then blend everything together. Stir in the flour and whisk until smooth. Let it sit for 20 minutes so the oat flour can absorb the liquids.
- While the muffin batter rests, prepare the muffin topping by mixing oats, flour, toasted pecans, cinnamon, butter, brown sugar, and a pinch of salt.
- Spray a 12-cup muffin pan with non-stick baking spray that contains flour, or line the cups with muffin paper liners. Use an extra-large, half-inch ice cream scoop to fill each muffin cup to the brim. Then, sprinkle about two tablespoons of the topping on top of the batter in each cup.
- Bake the muffins for about 25 minutes or until they're fully cooked.
- Remove from the oven and let the muffins cool on a wire rack for about 10 minutes. Then, take them out of the pan and allow them to cool for another 20-30 minutes. Serve and enjoy!
Notes
Don’t skip the oat soak! Letting the oat flour sit in milk softens it just enough so your muffins stay moist without being gummy. It’s a small step that makes a big difference.
Mix gently. Once you add the wet to the dry, stir just until there are no visible streaks of flour. Overmixing can lead to tough muffins.
Check for doneness early. Ovens vary, so start checking at the 18-minute mark. A toothpick should come out clean or with just a few moist crumbs.
Use an ice cream scoop for even portions. It helps your muffins bake evenly and gives you that perfect domed top.
Wait to add the cinnamon-pecan streusel topping until just before baking, so it stays crunchy and doesn’t sink into the batter.
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.
Nutrition
Calories: 412kcalCarbohydrates: 60gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 464mgPotassium: 205mgFiber: 3gSugar: 32gVitamin A: 449IUVitamin C: 0.04mgCalcium: 108mgIron: 2mg
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