Brown Sugar Instant Oatmeal Muffins

Brown Sugar Instant Oatmeal Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    12 People
  • VIEWS
    235

Warm, comforting, and utterly delicious, these muffins combine the nostalgic flavors of brown sugar and oatmeal into a perfectly portioned treat. Ideal for a quick breakfast, a delightful snack, or a cozy addition to any brunch spread.

Ingridients

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Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    22 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    202 mg
  • Sugar
    12 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)

Image Step 02
02 Step

Recipe View In a small bowl, combine 3 tablespoons flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside for the streusel topping. (10 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, salt, and the instant oatmeal. (5 minutes)

Image Step 04
04 Step

Recipe View Make a well in the center of the dry ingredients. Pour in the beaten egg, milk, and vegetable oil. Stir just until moistened; be careful not to overmix. A few lumps are okay. (3 minutes)

Image Step 05
05 Step

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Evenly sprinkle the reserved streusel topping over the muffins. (7 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. (18 minutes)

Image Step 07
07 Step

Recipe View Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For best results, use cold butter for the streusel topping to ensure a crumbly texture.
Do not overmix the batter, as this can result in tough muffins. Stir only until the ingredients are just combined.
Feel free to substitute whole wheat flour for up to half of the all-purpose flour for a slightly nuttier flavor and increased fiber.
Store cooled muffins in an airtight container at room temperature for up to 3 days.

Forest Wolf

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 78 Ratings)
Total Reviews: (4)
  • Darrion Jenkins

    I added some chopped pecans to the streusel topping for extra crunch, and it was a hit!

  • Lavina Huels

    These muffins are so easy to make, and my kids love them! The streusel topping adds the perfect touch.

  • Marlin Maggio

    The recipe is perfect as is! I followed it exactly, and the muffins were light, fluffy, and delicious.

  • Rowan Homenick

    I substituted applesauce for the vegetable oil to make them a little healthier, and they still turned out great!

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