Eggs & Dairy Fruits & Dessert Recipe

Lemon and Oatmeal Muffins

Lemon and Oatmeal Muffins

Easy, delicious, and freezer-friendly lemon and oatmeal muffins with streusel topping.

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Related article: Mixed Berry Muffin

Lemon and Oatmeal Muffins


  • 1 cup oatmeal
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp lemon zest
  • 1 tsp vanilla

Crumble topping

  • 1/2 cup all-purpose flour
  • 1/4 tbsp caster sugar
  • 2 tbsp old fashioned oat
  • 1/4 cup unsalted butter at room temperature
  • 1/2 tsp baking powder


  1. Whisk flour, sugar, oat, and baking powder in a large bowl. Add butter and massage into a dry mixture with your fingertips until pea-sized lumps form. Add oat and mix until crumbles form. Set aside.
  2. Combine oat and milk, let soak for 15 minutes.
  3. In a separate bowl, beat together egg and oil. Stir in the oatmeal mixture, flour, baking powder, baking soda, lemon zest and vanilla essence. Mix until everything is just combined.
  4. Divide batter into prepared muffin cups until 3/4 full. Top with crumble topping.
  5. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin, comes clean.

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