Best 6 Steel Cut Oat Muffins Recipes

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
• Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
• Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

STEEL-CUT OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
• Place oats into a bowl and add milk. Let stand 10 minutes.
• Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine.
• Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.

STEEL-CUT OATS

Steps:

• The night before: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight.
• In the morning: Add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on light-brown sugar and toppings (such as banana chips or sliced apricots), if desired. For a crunchy texture, add toasted nuts.

LEFTOVER COOKED OATMEAL MUFFINS

Steps:

• In a large bowl, combine flour, brown sugar, baking powder and baking soda.
• In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
• Add to dry ingredients and stir just until moistened.
• The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
• Spoon batter into 12 greased muffin cups.
• Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

APPLESAUCE-OAT MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.
• Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.

LEFTOVER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400°F, and grease a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, salt, and add-ins. In another bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up clumps. Add the milk and the butter, and stir or whisk to combine. Pour the wet mixture into the dry mixture, and stir briefly to just combine. Divide the batter evenly between the wells of the prepared muffin tin. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won't brown much on top and might even look a little anemic, but that's okay. Serve warm, ideally.