Whole wheat buttermilk 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 in old ecko baking pans. Kitchen towel, small bowl of oats, bowl of strawberries beside muffin pans.

Whole Wheat Buttermilk 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.

Ingredients on a white counter: wheat flour, brown sugar, baking soda, baking powder, cinnamon, vanilla extract, butter, eggs and oats.

Recipe Ingredients

FLOUR: This recipe uses a combination of whole wheat flour, all purpose flour and a small amount of ground flaxseed for extra fiber.
BUTTERMILK: I used brown sugar for this recipe. White granulated sugar, coconut sugar or a sugar free substitute such as monk fruit sweetener will also work.
BUTTER: Unsalted butter needs to be softened to room temperature before making the recipe.
MUFFIN BATTER: Other ingredients added to the batter included eggs, baking powder, baking soda, cinnamon, salt and vanilla extract.
TOPPING: For the streusel topping you’ll need rolled oats, more brown sugar, a bit of whole wheat flour and butter.

Close up of six wheat streusel muffins in vintage ecko muffin pan.

How To Make Whole Wheat Buttermilk Muffins

Mix oats, brown sugar, and whole wheat flour. Melt butter, then add to mixture. Set aside.
Mix dry ingredients together in a medium bowl.
Beat butter and sugar with an electric hand mixer. Add in eggs and vanilla extract. Add in buttermilk according to full recipe instructions below.
Mix dry ingredients with the wet to create muffin batter.
Divide batter into a muffin pan, sprinkle the streusel on top. Bake until toothpick comes out clean.

Leftover muffins can be stored in a large airtight container on the counter or fridge for up to 1 week. These also freeze really well! I prefer to individually wrap each one in parchment paper and place them in a large freezer bag. This helps to prevent freezer burn.

three buttermilk streusel muffins stacked on top of eachother with bowl of strawberries in background

Recipe Tips

Cream the butter and sugar for 2-3 minutes using a hand mixer. This will create the perfect light and fluffy muffins!
Use a cookie scoop to transfer batter to the muffin pan. This helps to divide it evenly and keeps your hands mess free.
Cover the tops of the muffins evenly with streusel. This will coat them perfectly after they’re baked.

Close up of tops of streusel muffins in vintage ecko baking pan

More Muffin Recipes

Cottage Cheese Muffins are a little bit sweet, light and fluffy. The Cottage cheese adds moisture and you can’t even taste it.
Banana Oatmeal Muffins are the most popular muffin recipe on my blog!
Flaxseed Muffins are very hearty, wholesome, and the perfect quick breakfast.
Blueberry Yogurt Oat Muffins make an easy grab-and-go breakfast.
Oatmeal Muffins with 6 Different Flavors use one main muffin base with 6 different flavor additions. Another great grab-and-go breakfast.

Did you love these buttermilk streusel muffins? Be sure to leave a rating below!

Whole Wheat Buttermilk Muffins with Streusel Topping

A hearty muffin base is topped with streusel for the perfect grab-and-go breakfast or snack.

4 from 1 vote

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Prep Time: 10

Cook Time: 23

Servings: 12 muffins

Ingredients

1 cup whole wheat flour
¾ cup all-purpose flour
¼ cup ground flaxseed
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
½ cup unsalted butter
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 ½ cups buttermilk

Streusel:

¼ cup old fashioned rolled oats
¼ cup brown sugar
2 Tbsp whole wheat flour
3 Tbsp unsalted butter, melted

Instructions

Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.

Make The Streusel:

Mix ¼ cup old-fashioned rolled oats, ¼ cup brown sugar, and 2 Tbsp whole wheat flour in a medium bowl.
Melt 3 Tbsp unsalted butter in the microwave, then add to the oat mixture and stir. Set this aside for now.

Make The Muffins:

Mix your dry ingredients in a medium bowl. 1 cup whole wheat flour, ¾ cup all-purpose flour, ¼ cup ground flaxseed, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt. Set aside.
In a separate large bowl begin adding the wet ingredients: ½ cup unsalted butter, and 1 cup brown sugar. Mix with an electric mixer.
Add 2 eggs and 1 tsp vanilla extract to the wet ingredients, and mix.
Mix 1 ½ cups buttermilk to the wet ingredients.
Mix half the dry ingredients into the wet ingredients, then repeat with the second half. Batter will be thick and sticky.
Pour batter into each muffin cup using a cookie scoop or spoon.
Sprinkle the streusel mixture on top of each muffin. Bake muffins for 22-28 minutes, or until a toothpick comes out clean when poked through the center (mine took 27 minutes).
Let cool for 10 minutes then transfer to a rack to cool completely.

Recipe Notes:

Store in an airtight container on the counter or in the fridge for up to 5 days. These muffins can also be frozen.

Nutrition

The nutritional information provided is an estimate and is per serving.

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