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Honey Oatmeal Streusel Muffins

Categories: Muffins

Submitted by: Mani Naill

This is like a bowl of oatmeal, baked with all my favorite toppings—cinnamon, honey and crunchy topping. Made entirely with whole grains, and as tasty as coffeecake.

Important tip, pay attention to the directions! The first 5 dry ingredients are mixed, a small amount is reserved (1/2 cup) then the leavenings are added before the recipe is completed. 


  • 2 cup whole wheat pastry flour
  • 1 1/2 cups rolled oats
  • 1/2 tsp cinnamon to taste
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp Clabber Girl Baking Soda
  • 1/3 cup vegetable oil such as canola
  • 1/2 cup honey
  • 2 eggs
  • 1 cup yogurt not fat free
  • 4 tbsp butter cold and cut into bits
  • 3 tbsp sugar


Prepare a muffin tin with muffin cups and pre-heat the oven to 350 degrees F. In a large mixing bowl, stir together the first 5 ingredients: the flour, oats, cinnamon, nutmeg and salt. Remove 1/2 cup of the mixture and place in a small bowl. Set aside to make streusel.

To the large bowl, add the baking powder and baking soda and whisk to combine.

In a separate bowl, whisk together the oil, honey, eggs and yogurt. Make a well in the center of the dry mix in the large bowl, add the egg and honey mixture and whisk just until blended. Divide the batter among the prepared muffin cups.

To the small bowl of reserved oat mixture, add the butter and sugar, working it in with your fingers till it forms coarse crumbs. Sprinkle it evenly over the filled muffin cups, pressing the streusel gently into the batter so it adheres better while baking.

Bake for about 22 minutes, or until the muffins spring back when pressed gently with your finger. Cool for about 20 minutes and lift from the muffin tins with a small knife to prevent the streusel from falling off the muffins.

Serve warm, with butter and jam or preserves. Makes 12 muffins.

Recipe by Mani Naill