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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 2.9 out of 5 by 20.
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 Quick, hearty muffins These were a good oatmeal muffin base. Oatmeal muffins are supposed to be dense; think of a thick and hearty bowl of oatmeal, and you'll get the idea. They could really use a half teaspoon of salt added to the batter, to really round out the flavor, as well as a similar amount of ground cinnamon in the struesel. Overall, a quick and pleasant breakfast you can make more exciting with a few tweaks, and maybe some added fruit or nuts for variety.
Date published: 2018-02-06
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 3 out of 5 by from A bit flat Tried these on the weekend because my pantry is overflowing with oats. I thought it odd there was no baking soda or salt and the finished product told me I was right. They came out dense and a bit flavourless even with the addition of 1/2 teaspoon of cinnamon and 1/2 cup of raisins. It is an acceptable base recipe though so the next batch I'll add 1/2 tsp salt, 1/2 tsp soda, up the cinnamon to a full tsp and see what happens. My toddler thinks they're great as is but my husband and I found them lacklustre.
Date published: 2018-01-24
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 1 out of 5 by from AWFUL will NEVER use again! Honestly was looking forward to baking these, but they ending up tasting worse that cardboard, and were way to dense. They had no taste whatsoever, and needed sugar badly.
Date published: 2018-07-22
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
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