Best 3 Magnolia Bakerys Oatmeal Muffins Recipes

In this comprehensive guide, we'll delve into the culinary world of Magnolia Bakery's renowned oatmeal muffins, known for their delightful blend of flavors and textures. Through a curated selection of recipes, we'll explore the secrets behind achieving that perfect balance of tender crumb, chewy oats, and tantalizing spices. Whether you're a seasoned baker or just starting your culinary journey, this article will equip you with the knowledge and inspiration to recreate these iconic muffins in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

MAGNOLIA BAKERY'S CUPCAKES

Magnolia Bakery's Cupcakes image

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

Provided by Susan Campos

Categories dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 7

Ingredients

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
1 1/4 cups all-purpose flour, plus extra for dusting pans
1 1/2 cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
4 large eggs, at room temperature

Steps:

Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 111 milligrams, Sugar 17 grams, TransFat 0 grams

MAGNOLIA CAFE OATMEAL MUFFINS

Magnolia Cafe Oatmeal Muffins image

your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..

Provided by grandma2969

Categories Breads

Time 26m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups old-fashioned oatmeal, ..not quick cook
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla extract

Steps:

Preheat oven to 400*.
Grease well a 12 cup muffin tin.
In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
Batter may be lumpy.
Fill the muffin cups about three-quarters full.
Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
Do not overbake!

MAGNOLIA BAKERY'S OATMEAL MUFFINS.

Magnolia Bakery's Oatmeal Muffins. image

I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!

Provided by Mrs.Stefi

Categories Quick Breads

Time 26m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups rolled oats (not quick-cooking oats!)
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, Slightly beaten
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla
3/4-1 cup fresh blueberries, these were not called for in the original recipe, but I had some on hand that I needed to use

Steps:

Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray).
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!

Nutrition Facts : Calories 249.7, Fat 10.7, SaturatedFat 6, Cholesterol 59.9, Sodium 219.9, Carbohydrate 33, Fiber 2, Sugar 10.1, Protein 6

Tips:

Use fresh oats. Fresh oats will give your muffins a better flavor and texture than old oats.
Soak the oats overnight. Soaking the oats overnight will help them to soften and cook more evenly.
Don't overmix the batter. Overmixing the batter will make your muffins tough.
Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
Bake the muffins at a high temperature. This will help them to rise quickly and develop a golden brown crust.
Let the muffins cool completely before serving. This will help them to set and develop their full flavor.

Conclusion:

These oatmeal muffins are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect oatmeal muffins every time.