Whole wheat buttermilk streusel muffins are an easy breakfast recipe filled with fiber and a delicious streusel topping. These are made with whole wheat flour, ground flaxseed and rolled oats. It’s an easy grab-and-go breakfast or snack.
Whole Wheat Buttermilk Streusel Muffins
Let’s face it, mornings are hectic. Sometimes we just need a convenient healthy breakfast that can be grab-and-go. Well, these whole wheat buttermilk streusel muffins are the perfect breakfast for those busy days!
These muffins are very hearty, wholesome, and high in fiber. The streusel topping adds lovely flavor and texture. I like to heat mine in the microwave and serve with a bit of butter.
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Whole Wheat Buttermilk Streusel Muffins Ingredients
Here’s a list of ingredients you’ll need for the recipe, including where you can shop online:
- Flour – This recipe uses 1 cup whole wheat flour and ¾ cup all purpose flour.
- ¼ cup Ground Flaxseed – Adds extra fiber. It’s optional and doesn’t need to be added if you don’t want to. > Buy Ground Flaxseed Here.
- 1 cup Brown Sugar – You can use brown sugar, coconut sugar, or lakanto monkfruit sweetener (it’s sugar-free). Buy Brown Sugar Here or Coconut Sugar Here.
- 1 ½ cups Buttermilk – If you don’t have buttermilk, you can replace it with regular milk.
- ½ cup Unsalted Butter – This should be softened at room temperature.
- 2 eggs
- Other Ingredients – You’ll also need 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp salt, 1 tsp vanilla extract. > Buy Vanilla Extract Here.
- ¼ cup Old Fashioned Rolled Oats – Whole rolled oats will give you the best results. I love sprouted rolled oats. They’re gluten-free, non-gmo and made with whole grains. > Buy Sprouted Rolled Oats Here.
- ¼ cup Brown Sugar – Or you can use the same sweetener you used in the muffins.
- 2 Tbsp Whole Wheat Flour > Buy Whole Wheat Flour Here.
- 3 Tbsp Unsalted Butter
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Recipe Cost = $3.00
These muffins are super affordable to make at home. About $0.25 each! If you bought something similar at a coffee shop it would be over $6. (prices will vary slightly depending on where you live).
Grocery Shopping Tip: If you like to save money at the store, here are my 7 ways to save money on your grocery bill and still eat healthily.
Kitchen Equipment I Used
Here’s the equipment I used to make this recipe:
- Hand Mixer: Used to cream butter and sugar and mix the batter. > Buy Hand Mixer Here
- Muffin Pan > Buy Muffin Pan Here.
- Paper Cupcake Liners: I used white paper cupcake liners. > Buy Cupcake Liners Here.
- Cookie Scoop: The easiest way to scoop the batter into the muffin pan. > Buy Cookie Scoop Here
- Cooling Rack: Perfect for cooling the muffins after baking. > Buy Cooling Rack Here
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How To Make Whole Wheat Buttermilk Streusel Muffins
Here’s an overview of how to make it with the full recipe instructions at the bottom of this blog post.
- Streusel – Mix oats, brown sugar, and whole wheat flour. Melt butter, then add to mixture. Set aside.
- Dry Ingredients – In a medium bowl, whisk together whole wheat flour, all purpose flour, ground flaxseed, baking powder, baking soda and salt.
- Wet Ingredients – In large bowl beat together butter and sugar with electric mixer. Add eggs and vanilla extract and mix. Add buttermilk and mix. Add half of dry ingredients and mix. Add last half of dry ingredients and mix.
- Mix Together – Use a cookie scoop or spoon to divide batter between muffin cups. Sprinkle the streusel on top.
- Bake – Bake at 350°F for 25-30 minutes or until a toothpick comes out clean when poked through the center. Let cool then transfer to a rack to cool completely.
How To Store Streusel Muffins
These muffins can be stored in a large airtight container on the counter or fridge for up to 1 week or frozen for up to 3 months.
More Muffin Recipes To Try
Here are some more delicious muffin recipes:
- Cottage Cheese Muffins – Mildly sweet, light and fluffy. The Cottage cheese adds moisture and you can’t taste it.
- Banana Oatmeal Muffins – The most popular muffin recipe on my blog!
- Flaxseed Muffins – Very hearty, wholesome, and the perfect quick breakfast.
- Blueberry Yogurt Oat Muffins – These make an easy grab-and-go breakfast.
- Oatmeal Muffins with 6 Different Flavors – Made with rolled oats and no refined sugar, this recipe uses one main oatmeal muffin base with 6 different flavor additions. Another great grab-and-go breakfast.
Did you love these whole wheat buttermilk streusel muffins? Be sure to leave a rating below!
- Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
Make The Streusel:
- In a medium bowl, stir together the rolled oats, brown sugar, and whole wheat flour.
- Melt the butter in the microwave, then add to the oat mixture and stir together. Set this aside for now.
Make The Muffins:
- In a medium bowl mix together the whole wheat flour, all purpose flour, ground flaxseed, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat together the softened butter and sugar together with electric mixer.
- Add eggs and vanilla extract. Mix together.
- Add buttermilk and mix in.
- Add half of the dry ingredients to the bowl and mix. Repeat with the other half of dry ingredients.
- Batter will be thick and sticky.
- Use cookie scoop or spoon to pour batter into each of the muffin cups.
- Sprinkle the streusel mixture on top of each muffin.Bake muffins for 22-28 minutes, or until toothpick comes out clean when poked through the center (mine took 27 minutes).
- Let cool 10 minutes then transfer to a rack to cool completely.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.