In today’s post: These easy-to-make muffins are not only soft and delicious, they also get extra flavor and texture from packets of instant oatmeal.
I have five kids, and since I’m used to having five kids it doesn’t usually feel like that many. Until I go grocery shopping. Again. For the umpteenth time this week because these little people just don’t stop eating! Actually, some of them aren’t so little anymore, which might explain why they eat quite so much. The rate at which we go through cold cereal in UN-BELIEVABLE. Seriously. They walk into the kitchen and another giant sized bag of cereal disappears. So to help with the breakfast budget a bit we’ve tried out a few new muffin recipes, and we recently found one we love: instant oatmeal muffins!
These simple homemade muffins come together quickly and easily (my kids often make them without my help). Because they use basic pantry ingredients they’re very inexpensive to make, and you could easily double the batch and freeze half of them for a quick breakfast later.
They’re soft and fluffy and get a little extra flavor and texture from the secret ingredient: instant oatmeal packets.
How to make instant oatmeal muffins
You can use any flavor of instant oatmeal that you have on hand in these muffins – we usually use cinnamon flavor because that’s what we normally buy, but they are also pretty tasty with maple + brown sugar oatmeal in them, especially if you use maple extract instead of vanilla.
They’re topped with a simple streusel which takes the yumminess up another notch. Pretty much anything tastes better with streusel.
As with all muffins, be sure to start by mixing the dry ingredients, then make a well in the center and add wet ingredients. Stir just until batter is mixed and never beat the batter. Overmixing will make the muffins tough. These should come out soft and light.
Easy instant oatmeal muffin recipe
Instant Oatmeal Muffins
Ingredients
- 1 & 3/4 cups All Purpose Flour
- 1/3 cup White Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 packets Instant Oatmeal
- 1 Egg beaten
- 1 cup Milk
- 1/4 cup Vegetable Oil
- 1 teaspoon Vanilla or Maple Extract
Streusel Topping
- 3 tablespoons Flour
- 3 tablespoons Brown Sugar
- 1/4 teaspoon Cinnamon
- 2 tablespoons Butter
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Instructions
- Preheat oven to 400 degrees.
- Begin by mixing the streusel ingredients: in a small bowl, mix flour, brown sugar, and cinnamon.
- Cut butter into small chunks and mix it in to dry ingredients using pastry cutter or hands until mixture resembles sand. Set aside.
- In another bowl, combine all dry ingredients for muffins.
- Make a well in the center and pour in beaten egg, milk, oil, and extract.
- Stir gently until just combined. Do not over mix.
- Line 12 muffin cups with paper liners; spray liners with nonstick spray.
- Divide muffin batter among cups, the evenly distribute streusel topping on top of batter.
- Bake for about 16 minutes until tops of muffins spring back when touched.
Recipe slightly modified from this Allrecipe post
Jane says
Normally I don’t care for instant oatmeal – I grew up eating the “home made” stuff and to this day it’s what I prefer. Having said that ….I recently went on a camping trip and decided to buy a box of oatmeal for a quick hot breakfast. I came home with more than half the box and I didn’t know what to do with it. Then I found this recipe – and I’m so glad I did. It’s fast, easy, yummy and clears my pantry lol. I used Cinnamon Roll flavor (must have been a limited time thing, haven’t seen it since) and instead of granulated sugar I used brown sugar and then tossed in some chopped pecans. Thank you for a great way to use up those packets!