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Muffins

  • 1-1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) firmly packed brown sugar
  • 1 Tablespoon(s) Baking Powder
  • 1 Cup(s) Skim Milk
  • 1/4 Cup(s) Canola Oil
  • 1 Egg, lightly beaten
  • 1 Teaspoon(s) vanilla

Streusel

  • 1/3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) all-purpose flour
  • 1/4 Cup(s) firmly packed brown sugar
  • 2 Tablespoon(s) 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.


RATINGS & REVIEWS


Quaker’s Best Oatmeal Muffins is rated 5.0 out of 5 by 1.
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
  • y_2017, m_1, d_18, h_16
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