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  • 1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons margarine or butter, chilled and cut into pieces

Cooking Instructions

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


Quaker’s Best Oatmeal Muffins is rated 2.6 out of 5 by 9.
Rated 1 out of 5 by from Something wrong with the amount of baking powder. WASTE OF MONEY AND GOOD INGREDIENTS! These were the worst muffins ever! I thought something was not right with the amount of baking powder they listed. I write this review as a warning for everyone to skip the recipe.
Date published: 2017-03-14
Rated 1 out of 5 by from Quaker's *Worst* Oatmeal Muffins There is something terribly wrong with this recipe. The muffins are heavy, dense and tasteless. Thank goodness I added raisins to the batter because that is the only thing that had any taste to these muffins at all. I don't bake much but I'm wondering if the recipe needs additional leavening and salt; maybe buttermilk instead of the milk and applesauce instead of the oil. Less flour and an extra egg might help too. These are NOT Quaker's Best Oatmeal Muffins.
Date published: 2017-04-26
Rated 3 out of 5 by from Very dense! I checked to make sure I followed the recipe correctly and I did. These are very dense and stuck to the wrapper. They also have no flavor. I should have added some fruit, that would have moistened it up or greek yogurt.
Date published: 2017-03-26
Rated 1 out of 5 by from These muffins didn't rise This oatmeal muffin recipe didn't call for baking soda but I made them anyway. I should have trusted my instincts because they didn't rise at all. Very discouraging because I had to throw them out. I'd be interested in hearing if other's have had success with this recipe.
Date published: 2017-07-24
Rated 5 out of 5 by from Great with strawberries I added some freeze dried strawberries, broken up, into batter. I then topped it with a dollop of strawberry jam, not the streusel. Really excellent. I didn't have milk so I just added 1/3 cup dried milk to the batter and used water. My wife told me to remember this recipe for guests.
Date published: 2017-02-19
Rated 5 out of 5 by from Mouth watering good muffins This is a wonderful recipe for oatmeal muffins. I did not use the streusel topping part of the recipe because we didn't want it. These muffins were so tender and moist we decided to eat them in lieu of dinner.
Date published: 2017-01-06
Rated 5 out of 5 by from Total Goodness!!! This was great the first try! Love Quaker Oat ceral as much now as I did as a kid! My whole family loves Quaker! I did add one chopped apple to the mix, but that's the only change I made....Thank You Quaker for another great recipe!
Date published: 2017-06-03
Rated 1 out of 5 by from Dense and flavorless I made these muffins for my kids thinking they’d be an easy and quick breakfast/snack. They barely rose in the oven and are Very dense and not much flavor. I even added cinnamon for a little extra. I will not be making this again.
Date published: 2017-10-22
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