Best oatmeal muffins! These maple brown sugar oatmeal muffins are a healthy, hearty, delicious portable breakfast recipe.
Oatmeal muffins may not 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.
Ingredient notes and substitutions
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil such as canola oil will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or use 1/4 teaspoon of table salt instead of kosher salt.
- Add-ins: I’ve heard from numerous people who have put their own spin on the muffins by adding ingredients like chopped nuts or raisins.
How to make oatmeal muffins
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe is given below.
Step 1: Begin by mixing the oats and milk together in a large bowl.
Step 2: Add in the maple syrup, oil, brown sugar, and eggs until combined.
Step 3: Stir in the flour, baking powder, cinnamon, baking soda, and salt until just incorporated. Don’t overmix or the muffins will be tough.
Step 4: Divide the batter between the prepared muffin tins. The batter will be on the thin/wet side.
Step 5: 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 freeze
The muffins freeze really well. To freeze the muffins, bake as-directed.
Let the muffins cool to room temperature. Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
Storage
The muffins will keep for 3-4 days when stored in an airtight container at room temperature.
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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 ½ 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
- Milk: Anything from skim to whole milk will work. Non-dairy milks such as almond milk will also work.
- Oil: Any neutral oil such as canola oil will work.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Salt: Or 1/4 teaspoon table salt.
- Nutrition values are estimates.
Nutrition
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Originally published 1/2/2019.
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Comments & Reviews
Audrey says
Delicious! I used coconut oil and they came out perfect! Thank you.
Kate says
I’m so glad to hear that! Thank you!
Eva says
I’ve made these muffins twice, back to back! Made them vegan by using oat milk and subbing 6tbsp aquafaba in place of the eggs. Let the oats soak in the oat milk for about 10-15 minutes to soften them a good amount. I followed folks’ recommendation and added in 1/2 tsp maple extract to strengthen the maple flavor. I also added blueberries, more cinnamon, and some extra spices. Baked at 375 for 20-25 minutes and they came out perfect both times! Thank you for a delicious recipe. :)
Kate says
Hi! Thank you for sharing your substitutions! I’m sure that it will be helpful to others.
Sara says
Absolute favorite muffins! I do a ton of baking and I am gluten free, can easily substitute gluten free flour/almond flour/cassava flour and have no need to adjust the recipe! Love love love!
Kate says
Thank you! I appreciate you sharing that.
Julie says
Hi! I’m gluten free too, did you keep the same mesurement while using almond flour? :)
Linda says
Haven’t made yet, but wondering if using Quick oats would work?
Kate says
I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
Marcy says
I’ve made them several times and they’re my favorite muffins. I have some fresh blueberries I’d like to add to the next batch. Do you think that will work well?
Kate says
Thank you! Yes, fresh blueberries should be fine in the muffins. One tip – I’d recommend tossing about 1 tablespoon of flour with the blueberries. That will help to prevent them from sinking.
Janet says
Can you use buttermilk for the milk? Thank you!
Kate says
Buttermilk should work fine in place of the milk.