Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.
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
Begin by mixing the oats and milk together in a large bowl.
Add in the maple syrup, oil, brown sugar, and eggs until combined.
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.
How to store 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 when stored in an airtight container at room temperature.
More oatmeal recipes
More muffin recipes
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Maple Brown Sugar Oatmeal Muffins
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
- Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
- 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
- Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Any neutral oil such as canola oil will work.
- If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Cindy L Dillon says
Delish! I used just 1/4 cup maple syrup (because I didn’t have enough) and compensated by adding an extra 1/4 cup oil. I baked them at 9,300 ft and they didn’t sink. Yay!
Kate says
Thank you!
Jamie says
I added a cup of blueberries and used Bobs Redmill 1 to 1 gluten free flour and they are SO good!
Kate says
Thank you!
Renette says
Made them this morning 4/22/23. They were delicious. Definitely adding this recipe to my collection.
Kate says
Thank you!
Michelle S says
Definitely one of the best muffin recipes I’ve tried. So light & fluffy and easy to put together. Followed the recipe exactly but I threw in a handful of dried cherries to the batter and a little bit of demerara sugar on top. Probably didn’t need to – the muffins would have been perfect on their own. This’ll be my new go-to muffin recipe! Thank you!
Michelle S says
P.s. I also used a cup-for-cup Gluten Free Flour!
Kate says
Thank you for mentioning that! That’s helpful to hear!
Kate says
Thank you so much!!
Steph says
Made the muffins and froze half. Great recipe!
Kate says
Thanks!!
Lisa says
Excellent and worked with my Gluten free flour
Kate says
I’m so glad that it worked out well for you!
Lisa says
I like the sounds of this recipe and going to try it gluten free
S says
This is my favorite muffins recipe! I make this every week, but have swapped out the cinnamon for chocolate chips and make them in mini cupcake tins and they turn out fantastic every time. Could not recommend more.
Kate says
Thank you so much!
Cindy says
Love this recipe . Easy and delicious.
Kate says
Thank you!
Rose Marie Fekete says
I made them last evening for breakfast the next day!! I added a small package of blueberries… excellent recipe!!!
Kate says
Thank you!
Donna says
Very easy and tasty. I cut recipe in half and used wheat flour and AP together. Also used 2% milk. Topped with a couple pumpkin seeds (why not!). Would make again. Thank you for recipe.
Kate says
Thank you! I’m glad that you liked the muffins!
Debbie says
Delicious and easy to make!
Kate says
Thank you!
Elyse says
I made these with cup4cup gluten free flour and they came out great!!!
Kate says
Thank you! I appreciate that note about using gf flour!
Rebecca says
Can you make this with quick oats? I have a ton of them and want to use them up.
Kate says
I haven’t tried using quick oats in this recipe, but I’ve heard from several people who have said that using quick oats worked well for them.
Susan says
Delicious. Added pecans. Made a triple batch so going to add some apple.
Kate says
Thank you!
Sally Boyer says
This recipe is a keeper!
My daughter and I both truly love the way the muffins turn out in this recipe. For us, adding 1/3 cup of blueberries really helps to add moisture! My grandson loves it when I also add 1/4 cup of chocolate chips!
Kate says
Thank you! The blueberries and chocolate chips both sound like great additions!