Quaker's Best Oatmeal Muffins

12
Servings
10 min
Preparation Time
18-20 min
Cook Time
Ingredients
Rating

Quaker’s Best Oatmeal Muffins are simple yet delicious. Combining two breakfast staples into one make for an easy, no-fuss addition to breakfast or snack. The brown sugar in the recipe adds a light molasses flavor while the streusel topping adds a bit of tasty texture.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Muffins
1 ½ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/3 cup firmly packed brown sugar
2 tsp baking powder
1 cup skim milk
1/4 cup canola oil
1 egg, lightly beaten
1 tsp vanilla
Streusel
1/3 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tbsp 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.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.