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
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Maple Brown Sugar Oatmeal Muffins
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup milk¹
- ½ cup pure maple syrup
- ⅓ cup oil²
- ⅔ cup light brown sugar³ (packed)
- 2 large eggs (lightly beaten)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ 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 ⅓-1/2 cup.
- Or ¼ teaspoon table salt.
- Nutrition values are estimates.
Geneviève
The best oatmeal muffins!
Kate
Thank you!
Sheri
Great recipe! I followed the recipe, and then I added raisins and chocolate chips. Big hit in our house!
Kate
Thank you so much!!
Chelsea
Always delicious!
Kate
Thank you!
Shelley
I’ve been baking for over 50 years and these are one of the best healthy muffins I’ve ever had! I added chopped walnuts and 1/2 tsp. maple extract to boost the maple flavor and they were delicious. Also made a batch with blueberries that were great. I found that they froze well, too.
Thank you for these! They have become a staple in my baking rotation.
Kate
Yay!! Thank you so much!! I bet the blueberries were delicious in the muffins! I will have to give that a try! I agree about the muffins freezing well. I make batches of these muffins and freeze them for quick breakfasts during the school year.
Ofelia
I'm out of maple syrup, can I use honey?
Kate
I haven't tried honey in this recipe, but honey usually subs well for maple syrup. However, honey does tend to cause baked goods to brown faster, so just keep an eye on the muffins!
Allison
I am out of eggs, do you know if I can sub for egg whites instead of 2 full eggs
Kate
Hi! Unfortunately, I haven't tried using egg whites in place of the eggs.
tyla
I actually have used 1 table spoon of Chia seeds with 3 table spoons of water, mix and wait until it becomes a gel. This can replace a regular sized egg.
Kate
Thank you!
Candee
I use egg whites in place of eggs in muffin recipes all the time because I have been told by my doctor to try to avoid the yolks. 1/4cup liquid egg whites or 2 egg whites equals 1 whole egg.
Kate
Thank you!
Lisa
Absolutely amazing recipe! Both kids adore them. Thank you :)
Kate
Yay!! I'm so glad that they were a hit!
Barbara
These muffins are awesome, almost like having a comforting bowl of Mom's oatmeal. Mostly made as is, added some wild blueberries and also nutmeg. They are hearty, not too sweet and good breakfast stand in.
Kate
Thank you! I bet the blueberries are a great addition!
Cherie
Can you use quick oats?
Kate
I haven’t, but I have heard from a few people who have. They’ve said that it worked well for them.
Genevieve
I always do it with quick oats and it work well !
Kate
Thanks!
Mary
Love these! Next time will add some walnuts cuz my husband likes walnuts!!!!
Kate
Thank you so much! I'm glad that you liked them!
SusieDee
These muffins were easy to make and delish.
I used the the raw sugar on top, next time I may mix the raw sugar with a touch of maple sugar.
Highly recommend.
Kate
Thank you so much!
Beth
These are moist and delicious! I made them this morning for the first time, but it definitely won’t be the last. My family loved them.
Kate
I’m so glad that your family liked them!
Addy
Loved these so much!! My whole family eats them now ! I made these with a different recipe and they weren’t half as good as these.love them thank you so much!!
Kate
Thank you! I'm glad your family liked them!
jerry
how many calories are in 1 muffin
Kate
Hi! You can find the nutrition information just under the notes section in the recipe.