Oatmeal muffins from Cook's Illustrated Magazine, Jan/Feb 2013

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 20, 2023

    I made these as written with KA AP flour and they spread a ton onto the top of the tin and some of the edges burned. The flavor was really good and I really like the toasted oat flavor. I will definitely make these again but I will put less batter in the cups and make more muffins...hopefully this will reduce the spread of the top. I will also try adding some cinnamon to the batter next time as some of suggested. This makes a decent, hearty muffin.

  • hillsboroks on September 24, 2019

    The extra work of toasting the oatmeal in butter is so worth the amazing oat flavor. These muffins are not very sweet and neither is the streusel. I added 2 tablespoons extra brown sugar to the streusel and it was just right. Next time I will take LaurenB's suggestion and add a bit of cinnamon. These muffins are incredibly moist and stay moist and flavorful for up to two days after baking. I would not attempt to bake these muffins in a regular pan without special large muffin liners because the batter fills regular muffin tins to the top before you add the streusel. I used tulip shaped muffin liners and they were perfect.

  • LaurenB on January 28, 2019

    More involved than a normal muffin recipe, but turned out perfect. Will add a bit of cinnamon to muffin batter next time.

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