Easy moist and tasty oatmeal muffins! These maple brown sugar oatmeal muffins are a hearty and delicious portable breakfast recipe.
Oatmeal muffins may not sound super exciting. But these are no ordinary oatmeal muffins! These are maple brown sugar oatmeal muffins. And they are awesome!
The muffins are sweet and are just hearty enough to be filling without being heavy. They make a great grab-and-go breakfast, and I even like them for an easy snack or dessert.
Since I first shared this recipe in early 2019, it has become one of the most popular, most shared recipes on my site, and it’s a family favorite that my kids regularly ask me to make. Give these muffins a try, and you’ll see why this recipe is so popular!
“I have made these at least 4 times and love them. Last time I added blueberries. It’s my go to when I’m craving a healthy oatmeal muffin.” – Erica
Ingredient notes and substitutions
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
- Milk: Anything from skim to whole milk will work. I’ve also used non-dairy milks, such as almond milk, and they will also work.
- Oil: Any neutral oil such as canola oil will work. I like to use light olive oil in this recipe, too.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or use 1/4 teaspoon of table salt instead of kosher salt.
How to make oatmeal muffins
Here you’ll find instructions and step-by-step photos showing how to make the recipe. The full recipe is given below.
Step 1: Begin by mixing the oats and milk together in a large bowl.
Step 2: Add in the maple syrup, oil, brown sugar, and eggs until combined.
Step 3: Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.
Step 4: Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.
Step 5: You can top the muffin batter with sparkling or raw sugar, if you prefer.
Step 6: Bake until the muffins are golden brown and the muffins spring back when lightly touched.
Recipe Tips!
- Pan preparation: I like to use parchment cupcake liners with this recipe. I’ve never had the muffins stick to the liners when I use those. Baking spray with flour also works well with this recipe.
- Maple flavor: For more maple flavor, add up to 1 teaspoon of maple flavoring with the wet ingredients.
- Add-ins: Feel free to stir in add-ins such as dried fruit, like dried cranberries, apples, or blueberries, or chopped nuts, like walnuts or pecans.
- Gluten-free flour: I’ve heard from several people who have used gluten free measure-for-measure flour successfully in this recipe.
- Oven temperature: The oven temperature given is what works for my oven. However, oven temperatures can vary. Since the muffins have brown sugar and maple syrup, you may find that you need to decrease the temperature by 25F if your muffins begin to brown too quickly.
How to freeze oatmeal muffins
I like to bake a double batch and freeze half for later because the muffins freeze so well.
To freeze the muffins, bake as-directed. Let the muffins cool to room temperature.
Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
Storage
I recommend storing the muffins in an airtight container at room temperature. They will keep for 3-4 days when properly stored.
More muffin recipes!
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Maple Brown Sugar Oatmeal Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk
- 1/2 cup pure maple syrup
- 1/3 cup neutral oil
- 2/3 cup light brown sugar packed
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Sparkling or raw sugar optional
Instructions
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.2 cups old-fashioned rolled oats, 1 cup milk
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.1/2 cup pure maple syrup, 1/3 cup neutral oil, 2/3 cup light brown sugar, 2 large eggs
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Video
Notes
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil, such as canola oil, will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition
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Originally published 1/2/2019. This recipe was updated with additional tips and information no 3/18/2025.
Reader Interactions
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Comments & Reviews
Mary says
Hi,
I just discovered your website & I’m thrilled that I did. Just made a batch of the Maple Brown sugar Oatmeal Muffins & my husband & I both love the recipe. They make a very nice breakfast muffin & I will continue to make them over & over. Your site is filled with wonderful recipes that I can’t to try. Thank you for providing all these amazing ideas. 😊
Kate says
Thank you so much!
Kendra Cory says
Absolutely delightful! Me and my son are enjoyed them over a sweet conversation one Sunday morning. I may add more warm spices next time like nutmeg and cardamom!
Kate says
Thank you!
Lyre says
I made this with less sugar & maple syrup. They were exactly what I needed! Bookmarked!
Kate says
Thanks!
Brittany says
These are delicious!! One of my favorites to include in a postpartum meal delivery, as they are filling, freeze well and microwave perfectly in the middle of the night with a newborn. I also recommend spreading a little nut butter on them
Kate says
Thank you! These are my oldest daughter’s favorite muffins, and she has me keep a stash of these muffins in the freezer for her. We’ll have to try them with nut butter because that sounds delicious!
Nancy A Hull says
Easy and tasty, but VERY sweet for muffins. More like a cupcake. Next time, I will try cutting the brown sugar down to 1/4 cup. I know I’m old-fashioned, but I like to put jam on muffins, and this much sugar majes them too sweet for that. Oh, and I used a heaping teaspoon of cinnamon, and that was perfect.
Kate says
I would imagine that jam on the muffins would be quite sweet. I’m glad that you found a way to make them work for you!
Pam says
I love muffins (and scones) and these are wonderful!! I’ve made them several times & shared with my neighbor, who shares my love of these easy morning starters.
Kate says
Thank you! I’m so glad to hear that!
Thia says
A big hit! Used 1/3 c brown sugar and slightly less maple syrup than called for and still extremely moist with nice texture.
Kate says
Thank you!
Brandi says
OMGosh! These are so good! Easy to make…all ingredients were in my pantry. Already added to my recipe book 😋
Kate says
Thank you!
BillieB says
I’m making these using gluten free flour and oats, as well as a diced up apple and some dried cranberries and oh my the house smells awesome! I also subbed half the brown sugar with brown swerve. Fingers crossed but I think these are going to be yummy!
Kate says
Sounds yummy!
Shirley says
I want to make these Muffins but I want to use Honey instead of the Maple Syrup. Have you tried swapping it ?
Kate says
Hi! I haven’t tried using honey in place of the maple syrup in these muffins.
When I’ve made that substitution in other baked goods, I’ve found that honey causes baked goods to brown more quickly than maple syrup, so if you give it a try, you may find that you need to reduce the oven temperature to help avoid that.