Cinnamon Streusel Oatmeal Muffins

These cinnamon streusel oatmeal muffins were a go-to for us growing up because the oatmeal made them heartier, thus satisfying the appetites of 3 growing boys much more easily. The streusel topping made them ‘fancy’ and kept us from feeling like we were eating a health muffin.

If you don’t feel like messing with muffins, whip out an iron skillet and grease it lightly. You’ll soon learn that just about anything I post can also be made in a skillet.

Alot of the sweetness in the muffin comes from the topping, so adjust to your taste. As they bake, the topping crackles and splits a little bit.

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Cinnamon Streusel Oatmeal Muffins

Yield: 24 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

Topping

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• 2 T. Salted Butter
• 1/2 c. + 2 T. Granulated Sugar
• 3 T. + 1 t. All Purpose Flour
• 2 T. Cinnamon

Muffin Batter

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• 2 c. All Purpose Flour
• 1/2 c. Granulated Sugar
• 2 T. Baking Powder
• 1 t. Salt
• 1/2 t. Cardamom (Not necessary, but I like the mellow flavor.)
• 1/2 t. Cinnamon
• 2 c. Quick Oats
• 1 c. Raisins (I never put these in, but knock yourself out.)
• 6 T. Oil (Anything that is liquid at room temperature works.)
• 2 eggs
• 2 c. Milk (Dairy, Non-Dairy, you do you.)
• 1 t. Vanilla

Instructions

1. Preheat oven to 425*.
2. Grease or line muffin tins with papers.
3. Melt butter for topping.
4. Mix in sugar, flour and cinnamon until crumbly and set aside.
5. Sift together flour, sugar, baking powder, salt and spices.
6. Stir in oatmeal and raisins (if adding)
7. Add oil, eggs, milk and vanilla and mix just until combined.
8. Fill muffin cups 2/3 full.
9. Sprinkle generously with streusel topping.
10. Bake 15 minutes or until toothpick comes out clean.