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.
More Oatmeal Recipes
More Muffin Recipes
If you’ve tried this oatmeal muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
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.
- Dvide 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.
Momcat says
I can’t believe that I have not commented on these wonderful muffins considering that I have made them more than twenty times! They are easy, delicious and as others have noted very, very adaptable. The only changes that I have ever made was to reduce the brown sugar to 1/3 cup and sprinkle with maple sugar on top..Canadian…eh! In our area maple products are readily available locally and a friend actually substitutes maple sugar for the brown sugar but increases the oil slightly to make up for the missing moisture. But I love that if maple isn’t your ‘jam’ you can sub with honey or as another friend did, just omit it really didn’t change the muffin that much. Thank you again for sharing this awesome recipe! Stay safe, stay healthy…stay home and bake!
Jessica Sousa says
Could I add bananas to this recipe?
Kate says
I haven’t, but you could try! If I was going to try it, I would start by subbing 1 banana for 1 egg. Good luck! =)
Katie says
I had some left over mixture so I griddled it like a pancake it’s amazing
It makes great muffins and pancakes
Kate says
Great tip! I hadn’t tried that. Thank you for sharing! =)
Sarah Carder Pierson says
The best! Added chopped pecans and they were delicious.
Kate says
Thank you! Chopped pecans are a great addition!
Hetal says
I have made many different kinds of muffins over the years, and I have to say that these were outstanding. I reduced the sugar, added walnuts, some coconut and raspberry jam in the middle as previously suggested. YUM! This will be a family favorite recipe! Thank you
Kate says
Thank you so much!! And thanks for sharing your notes about the changes you made. That’s always helpful! =)
Trish says
Hi! I cut the sugar and maple syrup in half and added raspberry jam in the middle – and used quick oats – absolutely delish!!
Kate says
Hi! The addition of raspberry jam sounds delicious! Thanks for sharing that tip. =)
Vera says
Could honey be used in place of the maple syrup?
Kate says
I haven’t tried that sub in this recipe, but honey will usually make a great substitute for maple syrup.
Michelle says
Will all-natural cane sugar work in this recipe in place of brown sugar?
Kate says
I haven’t tried using all natural cane sugar, but the cane sugar that I’ve used has been more granular and isn’t as soft as brown sugar. Since the brown sugar provides both sweetness and moisture in the muffins, you may find that you need to make other adjustments.
michal says
wanted to know is there a way to increase amount of molasses or maple or honey and not use sugar at all?
Kate says
Hi! I’m sure that you could, but that will probably require other changes to the recipe.
Alyssa says
These literally are the most amazing oatmeal muffins! It’s such a versatile and forgiving recipe- I’ve made them twice already!
Kate says
Thank you so much! I’m so happy to hear that you’re enjoying the muffins. =)
Susan says
I used large flake oats, cut back the brown sugar to 1/3 cup and they were totally delicious! Nice easy recipe.
Kate says
Thanks! I’m glad you liked it! =)
Anna Warren says
Just a question! I came across your recipe but I have quick oats – will those work?
Kate says
Quick oats may work. They tend to be softer in baked goods, but they *may* work in this recipe.