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.