Last updated on October 2nd, 2024 at 05:27 am
There’s something about homemade fall baked goods that just brings comfort and warmth to your kitchen. These Oatmeal 
Cream Pie Muffins are a delicious fusion of two favorite comfort foods: muffins and oatmeal cream pies. If you’re someone who loves waking up to cozy, warm homemade fall baked goods, this recipe is for you. With hearty oats and just the right amount of sweetness, these muffins are the perfect breakfast treat. Each muffin is stuffed with a rich, creamy filling that mimics the luscious middle layer of an oatmeal cream pie. It’s like biting into a soft, pillowy cloud with every mouthful.They’re filling, comforting, and have that nostalgic flavor we all crave.
Let me walk you through the steps of making these amazing muffins, why you’ll fall in love with them, and how you can get creative with this recipe. Both kids and adults will love these muffins. Whether you’re serving them for breakfast, dessert, or as an after-school treat, they’ll disappear quickly!
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Ingredients
To whip up a batch of these delicious Oatmeal Cream Pie Muffins, you’ll need a few basic ingredients, most of which you probably already have in your pantry.
For the Muffins:
- 1 cup rolled oats
- 1/2 cup milk (or a non-dairy alternative)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Filling:
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (or milk)
For the Streusel:
- 1/4 cup flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter slightly softened
Video – How to Make Oatmeal Cream Pie Muffins
How to Make Oatmeal Cream Pie Muffins
1. Prep the Oats: Preheat your oven to 350°F (175°C). In a bowl, combine the rolled oats and milk, letting them soak for about 10 minutes while you prepare the other ingredients.
2. Make the Muffin Batter: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Add the soaked oats, melted butter, eggs, and vanilla extract. Stir until just combined.
3. Make Streusel
Cut up your butter in tiny cubes.
Mix all of the dry ingredients into your tiny cubes of butter using a large fork, a pastry blender or your finders. I prefer to start with a fork, and then use my fingers to break it up a bit more. Your end goal is to have your butter well-mixed in with the dry ingredients so that there aren’t any more cubes, but a few larger pieces of butter are okay.
4. Bake the Muffins: Line a muffin tin with paper liners or grease it well.
Fill each muffin cup about 3/4 full with the batter. Sprinkle a generous amount of streusel on top of each muffin.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely on a wire rack.
5. Make the Cream Filling: In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until the mixture is light and fluffy.
6. Fill the Muffins: Once the muffins are cool, use a small knife or a cupcake corer to remove a small portion from the center of each muffin. Fill each muffin with the cream filling.
Pro Tips
- Soak the Oats: I know it says this above, but it’s definitely worth mentioning again. Oatmeal creams pies are soft and fluffy in texture. Soaking your oats for 10 or so minutes before you use them will help you achieve a more authentic oatmeal cream pie texture in your muffins.
- Choose Your Level of Streusel Comfort: I love streusel on all muffins. Honestly, I would eat streusel plain by itself if it were socially acceptable. That being said, I wrote this recipe with quite a bit of streusel, which is not exactly like a traditional oatmeal cream pie. You can feel free to use the amount of streusel you like and toss the rest if you have extra. You can also feel free to skip the streusel entirely for this recipe!
- Add-Ins: Want to elevate your Oatmeal Bake Muffins? Feel free to toss in chocolate chips, raisins, or even chopped nuts for added texture and flavor.
- Storage: These muffins freeze like a dream! Store them in an airtight container or zip-top bag in the freezer. Make sure to get out as much air as possible to avoid freezer burn. When you’re ready to eat, just let them thaw. You could give them a little help with the microwave, but I wouldn’t microwave for too long, in case the cream filling starts to burn.
- Customize the Filling: You can switch up the filling for a fun twist. Try cream cheese, peanut butter, or even Nutella!
FAQs
Can I make these muffins gluten-free?
Sure thing! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and make sure to use certified gluten-free oats.
Why is there so much streusel?
That’s a great question! I test and change my recipes all the time to fit the mood I’m in when I’m making them. When I wrote this recipe, I was super in the mood for some streusel! Originally, I wasn’t going to have streusel on these at all, but I decided at the last minute to try it and I really liked it. If you don’t like the amount of streusel in this recipe, feel free to not use all of it, or you can leave it off all together!
Can I get more muffins out of this recipe?
That’s an interesting question! One of the hardest things about writing recipes is getting the right ratio of ingredients, but then also having a recipe that makes sense in the end (Like not having 1 1/4 cups + 3 tablespoons of flour in the ingredients). This recipe only makes 12 muffins, which if you’re serving a crowd, may not be enough. You could definitely make 1.5 times the amount of muffin batter and cream filling if you want more muffins. I would say the streusel amount written for this recipe could work for 18 muffins if you spread it a bit thinner amongst them.
How long do these muffins stay fresh?
These muffins stay fresh for 2-3 days in an airtight container at room temperature. If you want to keep them longer, freeze them for up to 2 months.
And there you have it—delicious, comforting Oatmeal Cream Pie Muffins! These are the kind of muffins that will make you excited to get out of bed in the morning. Whether you’re looking for fun muffin ideas for breakfast or simply want to experience the joy of an oatmeal cream pie, this recipe is a must-try.
Enjoy these muffins with a warm cup of coffee, and embrace the cozy vibes of fall! Happy baking!
If You Liked These Oatmeal Cream Pie Muffins, Check Out
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Oatmeal Cream Pie Muffins
Ingredients
Muffins
- 1 cup rolled oats
- 1/2 cup milk
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- 1 tsp vanilla
Cream Filling
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp heavy cream or milk
Streusel
- 1/4 cup flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter
Instructions
Make Muffin Batter
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the rolled oats and milk, letting them soak for about 10 minutes while you prepare the other ingredients.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Add the soaked oats, melted butter, eggs, and vanilla extract. Stir until just combined.
Make Streusel
- Cut up your butter in tiny cubes
- Mix all of the dry ingredients into your tiny cubes of butter using a large fork, a pastry blender or your finders. I prefer to start with a fork, and then use my fingers to break it up a bit more.
- Line a muffin tin with paper liners or grease it well. Fill each muffin cup about 3/4 full with the batter.
- Sprinkle streusel on top of muffins.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Make Cream Filling
- In a separate bowl, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until the mixture is light and fluffy.
- You can put the filling in a piping bag with no tip to make it easier to fill the muffins, but you do not have to.
- Once the muffins are cool, use a small knife or a cupcake corer to remove a small portion from the center of each muffin. Fill the muffins with the cream filling.
