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
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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.
- 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.
Sheila says
I make these all the time, always a little different. I usually use yogurt instead of oil. Sometimes I add blueberries, sometimes craisins, nuts, chocolate cups… I use this recipe for pancakes. I usually put half the batter into muffin tins and the other half I make into pancakes
Kate says
I’m so glad that you like them! Thanks for sharing that the batter works for pancakes, too!
Marie says
Easy and Oh so yummy! Made them several times now, use corn syrup instead of maple, just cause I have lots of it and don’t use it much. Sprinkle maple sugar flakes on top. My son asked me today whether I ever considered buying another muffin tin and make double!!
Kate says
Thank you! I’m so glad that you like the muffins!
Charity says
Made recipe they are delicious.. thanks!
Kate says
Thank you!
Paula Ryan says
What can you substitute maple syrup for?
Kate says
I haven’t tried subbing the maple syrup in this recipe. Honey and agave nectar are common subs for maple syrup, but I haven’t tested them in this recipe.