Cream of Wheat Muffins: Soft, Tender and Easy
A cozy breakfast muffin made with farina cereal, vanilla and a short hydration rest for a tender, fine-grained crumb.
Recipe at a Glance
Yield: 12 muffins · Prep: 15 minutes + 5–10 minutes resting · Bake: 18–22 minutes · Oven: 375°F (190°C)
The short soak is the important part: it softens the farina before the flour is added and helps the muffins bake with a tender rather than gritty crumb.
Why Cream of Wheat Works in Muffins
Cream of Wheat is a finely milled wheat cereal. In a muffin batter it absorbs liquid and contributes a fine, soft grain to the crumb. Letting it hydrate briefly before baking is what keeps the texture pleasant.
Ingredients
Dry
- 1 cup (about 170 g) regular Cream of Wheat or farina, uncooked
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon cinnamon, optional
Wet
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) sour cream or plain Greek yogurt
- â…“ cup (80 ml) neutral oil or melted butter
- 2 teaspoons vanilla extract
How to Make Cream of Wheat Muffins
1. Hydrate the cereal
Whisk Cream of Wheat with the milk and let it stand for 5–10 minutes.
2. Mix the wet ingredients
Whisk sugar, eggs, sour cream or yogurt, oil or melted butter, and vanilla.
3. Combine
Stir the hydrated cereal into the wet ingredients. In another bowl whisk flour, baking powder, baking soda, salt and cinnamon, then fold dry into wet just until combined.
4. Portion and bake
Divide among 12 lined cups and bake at 375°F for 18–22 minutes.
Tips for Better Muffins
- Let the farina hydrate before adding flour.
- Measure flour carefully.
- Stop mixing once the flour is incorporated.
- Use fresh baking powder and baking soda.
- Begin checking doneness near the early end of the bake range.
- Cool the muffins completely before sealing them for storage.
Easy Variations
Fold in blueberries gently.
Add mashed ripe banana and reduce liquid slightly if needed.
Add raisins and cinnamon.
Add toasted walnuts or pecans.
Storage and Freezing
| Method | Instructions |
|---|---|
| Room temperature | Store fully cooled muffins airtight for up to about 3 days. |
| Refrigerator | Store airtight for up to about 5 days. |
| Freezer | Freeze fully cooled muffins airtight for up to about 3 months. |
Serving Ideas
Serve slightly warm with butter, honey, jam or nut butter. They pair naturally with coffee, tea, milk or fresh fruit.
Frequently Asked Questions
Do I cook Cream of Wheat before adding it?
No. Use uncooked cereal and hydrate it briefly in milk.
Can I use instant Cream of Wheat?
Regular farina is the safer choice because instant products can absorb liquid differently.
Can I use Greek yogurt instead of sour cream?
Yes. Thick plain Greek yogurt works well.
Why are my muffins gritty?
The cereal may not have hydrated long enough before baking.
Can I freeze them?
Yes. Freeze fully cooled muffins airtight for up to about three months.
The Bottom Line
Cream of Wheat Muffins are simple, soft breakfast muffins whose texture depends on a short hydration rest. Keep the mixing gentle, measure accurately and customize the base with fruit, raisins or nuts.