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Baking recipe · from the recipe book

Molasses Spice Oatmeal Muffins with Walnut Streusel

Tender, milk-soaked oatmeal muffins with warm molasses, cinnamon and ginger under a crunchy buttery oat-walnut crumble.

Molasses Spice Oatmeal Muffins with Walnut Streusel

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oatsdivided
  • 1 cup (240 ml)240 gWhole milk
  • 2 tbsp40 gMolasses
  • 1¼ cups160 gAll-purpose flourdivided
  • ⅓ cup packed90 gBrown sugarpacked, divided
  • ¾ cup chopped90 gWalnutschopped, divided
  • 2 tbsp30 gUnsalted buttermelted
  • 1½ tsp4 gGround cinnamondivided
  • 1⅛ tsp2 gGround ginger
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gCanola oil
  • 1¼ tsp5 gVanilla extract

Steps

  1. In a large bowl, stir two-thirds of the oats into the milk and molasses; let soak 20 minutes so the oats soften.
  2. While the oats soak, preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  3. Make the streusel: in a small bowl, mix the remaining one-third of the oats, one-eighth of the flour, one-third of the brown sugar, one-third of the walnuts, and one-quarter of the cinnamon. Stir in the melted butter until crumbly; set aside.
  4. In a medium bowl, whisk the remaining seven-eighths of the flour with the remaining three-quarters of the cinnamon, the ground ginger, baking powder, baking soda and salt.
  5. Into the soaked oat mixture, whisk the eggs, canola oil, vanilla and the remaining two-thirds of the brown sugar until smooth.
  6. Add the flour mixture to the wet mixture and fold just until no dry streaks remain, then fold in the remaining two-thirds of the walnuts. Do not overmix.
  7. Divide the batter evenly among the 12 muffin cups and sprinkle the streusel over the tops, pressing it lightly.
  8. Bake 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center of a muffin comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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