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
Janet Betts says
Can you incorporate applesauce in these?
Kate says
Hi! I haven’t tried using applesauce in this recipe to say for certain.
Lori says
I used buttermilk and added fresh blueberries. They were delicious!!
Kate says
Thank you! Glad you liked the muffins!
Sue says
Just made these! They are so good!
Kate says
Thank you!
Linda Seeberr says
I made these muffins exactly as the recipe called for! They were delicious, and beautiful! I’ll be making these again for my daughter who just had twins!! These will be a perfect snack or quick breakfast when she’s too busy to cook!
Kate says
Thank you, and congrats on the new grand babies! As an fyi, the muffins freeze well. I make batches of these muffins and freeze them for my kids for quick breakfasts.
Molly Paul says
Substituted gluten free flour for all purpose here and used coconut sugar instead of brown, cutting the amount by half, and they turned out fantastic. Big hit with my kids too
Kate says
Thank you!
Lynnette says
I love them, would add more Maple syrup and chocolate chips next time. Thank you for the recipe.
Kate says
Thank you!
Dan Coudret says
Wow! Easy recipe to follow. I baked for 18 minutes without topping with sparkling sugar and they came out picture perfect and delicious. I felt better about using the pure maple syrup over conventional sugar. I can’t wait to serve these to my grandkids and daughter-in-law. Thank you!
Kate says
Thank you! This is my oldest daughter’s favorite muffin. I hope your family likes them as much as my family does!
FayGwilliam says
Is 400 not too hot for Muffins?
Kate says
It isn’t in my oven, but every oven varies. If you find that it’s too hot in your oven, you can decrease the temperature to 375F and try that.
Kathryn says
Just made these muffins (with a few additions), very easy and yummy! I added 1 teaspoon of cinnamon and 1/4 tsp each of nutmeg and cloves also 1 chopped apple and a 1/2 cup of golden raisins. Delicious!
Kate says
Thank you! And thanks for sharing your notes!
April says
Love these muffins I have made these muffins twice for my Mom great I added blueberries to this last batch. Great muffin
Kate says
Thank you!
BillieJo Beaton says
One word! Delicious!
Kate says
Thank you!
Iva says
These turned out GREAT!! I added a chopped apple :)
Kate says
Thank you! I’m glad you liked them!
Meggan says
Could I use store-bought “fake” syrup?? I don’t care for the “real” stuff. 😉
Kate says
Hi! I haven’t tried it using pancake syrup to say for certain.
Ellen Daignault says
Loved these muffins….I added 1/2 cup course ground walnuts which added extra fiber and flavor.
Kate says
Thank you!
Caroline R says
Just made these muffins this morning. They are delicious! Used AP flour because that’s all I had, I did add a little bit of ground cloves and nutmeg and quite frankly I think I doubled the cinnamon because I like a more spiced muffin. Also added in some golden raisins because why not. Could barely wait to eat one when they came out of the oven. I will definitely be making these again. Love a one bowl recipe. Completely awesome! Thanks!
Kate says
Thank you!