Oatmeal Cream Pie Muffins
These oatmeal cream pie muffins have a soft oatmeal muffin base with a buttery streusel and a sweet, creamy filling. They're easy to make and won't take long to eat up!
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.