Cooked Oatmeal Muffins are a great way to use leftover oatmeal. I’ve been making these for years. That is, ever since I discovered the recipe in the Fanny Farmer Cookbook.
The first batch was delicious, but the tops were flat. This was probably partially due to the fact I substituted honey for the sugar and used white whole wheat flour.
Since then I’ve made the recipe without major changes and have made fluffier, prettier muffins. With two tablespoons of sugar, the muffins have just a touch of sweetness and are excellent served alongside a savory meal or perfect with jam for a sweeter breakfast side.
Cooked Oatmeal Muffins Oatmeal Type
I tend to improvise a lot with my oatmeal, so the 1 cup of oatmeal that I’ve used is always a little different. For instance, sometimes it’s lightly sweetened which makes the muffins a little bit sweeter. Lately I’ve been making oatmeal with egg whites (a great way to add protein to cooked oatmeal!) and I think that leftover egg white oatmeal makes the muffins slightly fluffier. But don’t overthink the kind of cooked oatmeal you use. The muffins will be tasty either way.
Cooked Oatmeal Muffins
- 1 1/2 cups all-purpose flour (190 grams)
- 4 teaspoons baking powder
- 2 tablespoons sugar, use all granulated or half brown (100 grams)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter unsalted
- 1 cup cooked oatmeal
- Optional: Pinch of cinnamon
- Preheat oven to 400 degrees F. Grease 12 muffin cups or spray with cooking spray. For larger muffins, grease only 10 cups.
- Mix the flour, baking powder, sugar and salt together in a bowl.
- In a second bowl, beat together the egg, milk and butter.
- Pour the egg mixture into the flour mixture and stir until almost fully mixed, then stir in the cooked oatmeal. Divide equally among muffin cups and bake on center rack for about 18-20 minutes or until edges are lightly browned.
I love this recipe! I wrote a post on my blog about it 🙂 I learned once that if the oil/butter you add to the batter is warm (warmer than room temperature) the muffins will end up “flat”. Sometimes I like them like that, but otherwise I just melt the butter until it’s creamy, or I put the batter in the fridge before I put on the oven.. and usually that is enough time.. when the oven is warm, the batter is “cold” enough..
the ones in the photo look like cute minis — are they?
So if it makes 12 regular sized ones, would you say it makes about 36 mini ones?
Hope you’re having fun in the south! 🙂
I meant to say regular whole wheat flour. Sorry.
This looks like breakfast tomorrow. Would it be okay to use regular whole flour? Thank-you for the recipe!
Hi Katherine! Thanks for posting a review. I thought they were good, but it always helps to have a second opinion.
These are so good! To me there are a nice healthy alternative to a biscuit. They would be great with strawberries and honey drizzled on top. I followed your recipe with the white whole wheat flour and honey. This is recipe is a keeper. Thanks Anna!
Tara, yes. The original recipe called for 2 tablespoons of sugar. Hope you like the muffins!
Debbi Does Dinner Healthy
I love the changes you make, I would use WW Flour and honey too. I’m sticking these on the menu plan for later in the month! Thanks!
Claire @ Claire K Creations
Ooh yum they look like a delicious breakfast muffin to me. I’d gobble it up with butter and creamed honey.
I think I would like this savory-type muffin. A little PB&J might be good on it too!
Tara @ Chip Chip Hooray
Hi Anna–if I were to substitute the sugar back in for the honey, would it be 2 tablespoons of sugar as well?
Thanks for what look to be yummy muffins for my breakfast this weekend!
Amy @ What Jew Wanna Eat
These look like they would be great on the side of a hearty soup. Yum!