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Oatmeal Chocolate Chip Muffins with Streusel Topping on paper

Oatmeal Chocolate Chip Muffins with Streusel Topping

Oatmeal Chocolate Chip Muffins with Streusel Topping also have a maple glaze and they are delicious! Special muffins fit for any occasion.
5 from 1 vote
Course: Breads, Dessert
Cuisine: American
Keyword: easy muffin recipe, muffin recipes
Prep Time: 30 minutes
Cook Time: 18 minutes
Rest Batter: 5 hours
Total Time: 5 hours 48 minutes
Servings: 12
Calories: 347kcal
Author: Sandy


  • 12-cup Muffin Pan
  • 2 Mixing Bowls


For the Muffins

  • 1 ½ cups All Purpose Flour
  • 1 cup Old-Fashioned Rolled Oats
  • 1 cup Sour Cream
  • ½ cup Oil
  • cup Pure Maple Syrup
  • ½ cup Brown Sugar, packed
  • ½ cup White Sugar
  • 2 large Eggs
  • 1 teaspoon Espresso Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Sea Salt
  • ½ teaspoon Baking Soda
  • ½ cups Chocolate Chips

For the Streusel Topping

  • ½ cup All Purpose Flour
  • ¾ cup Brown Sugar, packed
  • ¼ cup Oat Flour* or AP flour
  • ¼ cup White Sugar
  • 5 Tablespoons Unsalted Butter, softened
  • ½ teaspoon Salt

For the Glaze

  • 1 cup Powdered Sugar
  • 2 Tablespoons Heavy Cream
  • 2 Tablespoons Pure Maple Syrup


Make the Muffin Batter

  • In a mixing bowl mix flour, baking powder, baking soda, and salt together and set aside.
  • In another larger bowl, mix oats, sour cream, oil, maple syrup, brown sugar, white sugar, eggs, and espresso powder together until well combined.
  • Add flour mixture to wet mixture and stir just until fully incorporated.
  • Fold in chocolate chips until evenly distributed.
  • Cover and place batter in the fridge to rest 5 hours or overnight.

Bake the Muffins

  • When ready to bake, place cupcake liners in a 12-cup muffin pan and preheat the oven to 425°F.
  • Make the streusel by mixing oat flour*, all purpose flour, white sugar, brown sugar, and salt. Add in softened butter and combine until the mixture is coarse and resembles small pebbles. Set aside.
  • Spoon batter into the muffin pan equally to make 12 muffins.
  • Sprinkle 2-3 tablespoons of streusel over each muffin.
  • Place the muffin pan in the oven and bake for 10 minutes.
  • Without opening the oven, reduce the temperature to 350°F and bake for an additional 8 minutes.
  • Test the center of a muffin with a toothpick. They are done once it comes out clean or with a few crumbs.
  • Carefully remove each muffin and place on a cooling rack.

Make the Maple Glaze

  • Make the maple glaze by mixing together powdered sugar, heavy cream, and maple syrup.
  • Drizzle maple glaze over each muffin and serve them warm.



  • If you like your muffins less sweet, you can reduce the white sugar in the batter by half, or eliminate it altogether. You can also skip the streusel and/or the glaze.
  • *If you do not have oat flour for the streusel, simply replace it with an extra ¼ cup of regular all purpose flour.
  • You may use whole milk greek yogurt instead of sour cream.
  • I recommend keeping the chocolate chips at ½ cup. Otherwise they can overpower the maple and oat flavors.


Chilling Batter

  • Chilling the batter overnight gives the flavors time to develop and allows the oats to become fully hydrated. This helps make these muffins soft and moist.
  • These muffins can be baked directly from the fridge, no need to bring them to room temperature first.



  • Baking at high heat for the first ten minutes causes them to rise quickly which helps give these muffins that signature bakery-style dome.
  • Be sure to use fresh baking soda and baking powder to get the maximum rise.



  • Best if eaten the same day, however they can be kept in an airtight container for a day or two.
  • To reheat these muffins, bake at 350°F for 5 minutes.
Calories are approximate


Calories: 347kcal