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Maple Brown Sugar Oatmeal Muffins

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Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.
Oatmeal muffins in linen-lined basket

Oatmeal muffins don’t 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 on-the-go breakfast, and I even like them for an easy dessert. 

How to make oatmeal muffins

Milk and oatmeal in a glass bowl for oatmeal muffins

Begin by mixing the oats and milk together in a large bowl.

Add in the maple syrup, oil, brown sugar, and eggs until combined.

Oatmeal muffin batter in a muffin tin

Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.

Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.

You can top the muffin batter with sparkling or raw sugar, if you prefer.

Bake until the muffins are golden brown and the muffins spring back when lightly touched.

Maple brown sugar oatmeal muffins next to a stack of white platesHow to store the muffins

I store the muffins in a resealable container at room temperature.

How long will the muffins keep

The muffins will keep for 3-4 days.

More oatmeal recipes

More muffin recipes

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Maple Brown Sugar Oatmeal Muffins

Maple brown sugar oatmeal muffin recipe. Check out the step-by-step photos above the recipe. 

Author: I Heart Eating
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Breakfast
Cuisine: American
Keyword: brown sugar, maple, oatmeal muffin
Servings: 12 muffins
Oatmeal muffins in linen-lined basket
5 from 9 votes
Print Recipe

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup milk¹
  • 1/2 cup pure maple syrup
  • 1/3 cup oil²
  • 2/3 cup light brown sugar³ packed
  • 2 large eggs lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt⁴
  • Sparkling or raw sugar optional

Instructions

  1. Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.

  2. Combine the oats and milk in a large bowl.

  3. Add the maple syrup, oil, brown sugar, and eggs. Mix until combined. 

  4. Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet. 

  5. Dvide the batter between the prepared muffin tins. 

  6. Sprinkle sugar over batter, if using. 

  7. Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.  

  8. Let the muffins cool in the tin for 5 minutes.

  9. Remove to wire rack to finish cooling. 

Recipe Notes

  1. Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work. 
  2. Any neutral oil such as canola oil will work. 
  3. If you prefer muffins that aren't as sweet, reduce the brown sugar to 1/3-1/2 cup. 
  4. Or 1/4 teaspoon table salt.
  5. Nutrition values are estimates. 

Nutrition facts per serving (1muffin)

Calories: 261kcal
Fat: 7g
Saturated fat: 1g
Cholesterol: 27mg
Sodium: 167mg
Potassium: 187mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 21g
Protein: 5g
Vitamin A: 1.6%
Calcium: 7.8%
Iron: 8.7%

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  2. These are just delicious! I cut the brown sugar back to 1/3 cup and honestly will omit next time as the maple syrup really sweetens it up enough for us. I did add a few drops of maple extract as well but will also omit. This goes together so quickly and would be awesome with a handful of chopped walnuts/pecans tossed in! Unfortunately, my people don’t like nuts but maybe I will add to half the batch;)I have been looking for a good but not greasy oatmeal maple muffin and this is it.
    I have a convection oven and 20 min @ 400 degrees was perfect. Made twelve good size muffins when filled almost to the top of paper cups ( large size)Thank you!!

    Reply

    • Thank you! And thank you for your notes! It’s helpful to hear the things that have worked for other people. I appreciate you taking the time to comment! =)

      Reply


  5. Very light and fluffy muffin!!! Was surprised with 2 cups of oatmeal in them.Did not taste much maple however? Obtained 18 full sized muffins, and shared them with family!!! Thanks for great recipe, that I will get creative with next time,such as walnuts and dark chocolate chips??? Kathleen

    Reply

    • Thank you! If you want stronger maple flavor, you could add a bit of maple extract to bump up the flavor. It sounds like you have some delicious variations coming up! Thanks for commenting! =)

      Reply


  6. I just made these muffins and I love them! They are wonderfully hearty and delicious. Thank you for a great recipe. I especially like that the oats get a bit soft before mixing in the remaining ingredients. I did reduce the brown sugar by half and used 1/4 cup of white whole wheat flour in place of 1/4 cup of AP flour. Will definitely be making these muffins again.

    Reply


  7. I just made these muffins and I absolutely love them! They are wonderfully hearty and delicious. Thank you for a great recipe! I especially like that the oats get a bit soft before mixing in the rest of the ingredients. The only change I made was to reduce the brown sugar by half and use 1/4 cup of white whole wheat flour in place of the same amount of AP flour. Will definitely be making them again!

    Reply

    • Thank you! And thank you for your notes about the changes that you made. It always helps to hear the things that have worked for other people. Glad you enjoyed the muffins, and thanks for commenting! =)

      Reply

  12. These look lovely Kate! I’m always looking for better, portable breakfast options for the occasions where I have to leave the house before breakfast. I’m curious to know if you think this would work with a gluten free flour blend – in theory, they should be just fine, but gf baking can be a bit fickle. 😉

    Reply

    • Thank you! I get it! Breakfast can be tough. I think it would work to use a measure-for-measure gf flour blend. I tend to turn to those for gf baking because I’ve had the most success using those. I hope that helps! =)

      Reply


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